To prepare this classic tomato soup, we must use tomatoes that are fairly ripe. We can use any variety of tomatoes, but some pear tomatoes or some vine tomatoes go very well in making this soup.
For this recipe we need to remove the skin from the tomatoes, so to make it easier for us to do this task, we are going to scald them in boiling water for a few seconds and this way we are going to peel them super easily.
To prepare this tomato soup, I’m going to use vegetable broth, but we can also make it with just water. On the ingredient list you will see that sugar is optional. This is because adding sugar or not will depend on the acidity of the tomatoes what we use In my case I didn’t need to add sugar, but as soon as the soup is ready, we will try it to see if it is necessary or not to correct the acidity of the tomatoes.
To serve the tomato soup, we can simply put a few drops of olive oil and a sprig of thyme on top, or accompany it with some croutons that give it a crunchy touch that works great.
recipe information
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- total time: 45 minutes
- rations: 4
- Category: incoming
- type of kitchen: Spanish
- Calories per serving (kcal): 129
Tomato soup ingredients for 4 people
- 1 kg of tomatoes
- 2 garlic cloves
- 150g onion
- 60 g carrot
- 100 g red pepper
- 25g olive oil
- Shall
- ground black pepper
- 1 sprig of fresh thyme
- 300 ml vegetable broth
- 1 tablespoon sugar (optional)
How to make homemade tomato soup
The first thing we need to do is blanch 1 kg of tomatoes to be able to easily remove the skin. To do this, we need to make a cross-shaped cut at the base of each tomato. Then we put a pot of hot water over high heat and when the water starts to boil, we put the tomatoes and leave them in the pot for about 30 seconds. Then we take it out and put it in a bowl of cold water for 1 minute.
Peel the tomatoes and cut them into large pieces. We are also going to chop 2 cloves of garlic, 150 g of onion, 60 g of carrot and 100 g of red pepper.
We put a saucepan over medium heat with 25 g of olive oil. When the oil is hot, add the garlic and fry it for a few moments. Next, we add the onion, carrot, red pepper and a little salt. Mix well and cook for about 6 minutes.
Next, we add the tomato, ground black pepper and a few leaves from a sprig of fresh thyme. Mix well with the sauce and cook for 2 minutes.
Then add 300 ml of vegetable broth and let the whole thing cook over medium-low heat for 25 minutes after it starts to boil.
After 25 minutes the tomato soup will be ready to grind. At this point we are going to see if the soup needs us to add sugar to correct the acidity of the tomato. We tasted the soup and if necessary we added a tablespoon of sugar, mixed well and let it boil for a few minutes.
Next, we are going to mash the tomato soup with the blender until we have a fine, homogeneous texture and no lumps. Finally, we correct the salt point if necessary.
We plated the tomato soup to drink it hot.
Easy preparation summary
- We blanch the tomatoes to peel them easily
- Peel and slice the tomato and chop the garlic, onion, carrot and red pepper
- In a saucepan with olive oil, make a sauce with garlic, onion, carrot and red pepper
- Add the tomato, black pepper and fresh thyme to the sauce. Mix and cook for 2 minutes
- Add the vegetable broth and cook the soup for 25 minutes over medium-low heat
- We check the acidity of the soup in case we need to add sugar
- We puree the soup with the blender and adjust the salt level if necessary
- We serve the hot tomato soup