Fresh Tomato Soup Recipe

This fresh tomato soup recipe can be enjoyed warm on a cold winter's day, or chilled on a hot summer's day. 

Once a year for a short time during tomato harvest time, tomatoes that are, really really cheap and really ripe can be found. Once before we were able to get 1kg of tomatoes for only 90 cents that otherwise would cost 7-8 dollars.

The only way I can describe the taste of this soup is that it tastes real there is no hiding the fact that this soup is made out of tomatoes. Tomatoes are high in vitamin C they are also a good source of many other nutrients. Tomatoes have recently been known for their lycopene content which is said to be disease preventing. 

Served with buttered bread as many soups seem to be this soup is both filling and nutritious.

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Soup recipe:

tomato soup

Serves 4-6

Ingredients:

olive oil
onion
garlic
tomato
bay leaves
basil
black pepper
Himalayan crystal salt
sugar
cream

  • 3 tablespoons of olive oil
  • 4 onions
  • 4 cloves of garlic
  • 3kg of fresh tomatoes
  • 1 bay leaf
  • 1/4 cup of fresh basil or 2 teaspoons of dried basil
  • 2 teaspoons dried or 3 stems fresh thyme
  • Spices to taste: pepper, salt
  •  1tablespoon of sugar
  • 1 cup of cream

Method:

  1. Wash, dry and quarter the tomatoes. Set aside.
  2. Finely dice the two peeled onions and garlic while the oil is heated in a soup pot. Fry onion and garlic until clear then add the tomatoes, pepper, thyme, basil, salt and the tablespoon of sugar.
  3. Bring all to a boil at medium heat and let the tomato soup cook uncovered for 15 to 20 minutes. When the tomatoes loose their shape it is time to turn the heat of and let the tomato soup cool down.
  4. Use a hand blender to purée the soup.The final step is to stir in the cream. If necessary re-heat. 

Ready to serve!

Since, we bake bread ourselves; we like adding herbs like rosemary and/or sage and some diced olives (preferably black ones) to the dough and serve it fresh out of the oven with this homemade tomato soup.

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Optional:

Should you be a fan of a more even consistency in the tomato soup, you can either be more thorough with the hand blender or strain the soup before adding the cream and re-heat before serving.


Serve with:

Go to home baked yeast bread
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