Classic Home made Tomato Soup
Come rain or shine, spring or winter, the classic recipe for Tomato soup is always a winner with the family, so here’s our take on a classic…
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (14 ounces) diced tomatoes
1 ½ litres of vegetable or chicken stock
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup double cream (optional, for a creamier soup)
Fresh basil leaves or parsley for garnish (optional)
Grated Parmesan cheese for garnish (optional)
Heat the olive oil in a large pot over medium heat.
Add the chopped onions and sauté for about 5 minutes, or until they become translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it brown.
Add the crushed tomatoes, diced tomatoes, and stock to the pot. If you’re using sugar, dried basil, dried oregano, salt, and pepper, add those as well. If you want a smoother texture, you can use an immersion blender to puree the soup later.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavours to meld together.
If you’re using double cream, stir it into the soup and simmer for an additional 5 minutes.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
If you prefer a smoother consistency, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Once the soup is heated through and has reached your desired consistency, it’s ready to serve.
Ladle the tomato soup into bowls, garnish with fresh basil leaves or parsley, and sprinkle with grated Parmesan cheese if you like.