Hey there, soup lovers!
Looking for a cozy recipe to warm you up? I’ve got just the thing!
Today, I’m sharing my favorite Italian tomato soup recipe.
It’s rich, flavorful, and bursting with fresh ingredients.
Perfect with a slice of crusty bread or a sprinkle of basil on top!
Let’s dive into this deliciousness together!
| Preparation Time | 10-20 minutes |
| Cooking Time | 35-50 minutes |
| Total Time | 45-70 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 to 3 tablespoons oil
- 2 lbs fresh tomatoes
- 200 g cherry tomatoes
- 1 1/2 cups vegetable stock
- 1 can (28 oz / 796 ml) peeled tomatoes
- Salt
- Pepper
- 3/4 cup fresh basil leaves
- 1 tablespoon parmesan cheese
- 2 tablespoons butter
- Dash of milk
Step 1: Roast the Tomatoes
Preheat your oven to 400°F (200°C).
Prepare about 2 lbs of fresh tomatoes by including a mixture of regular tomatoes and 200 grams of cherry tomatoes.
Drizzle them with olive oil and a little vinegar to enhance their flavor.
Place the tomatoes in the oven and roast them for about 20 minutes until they become soft and slightly caramelized.
Step 2: Sauté the Onions and Garlic
In a large saucepan, heat 2 to 3 tablespoons of oil over medium heat.
Add chopped onions to the saucepan and sauté them until they become glossy and start to sweat.
Then, add minced garlic to the onions and sauté for another 20 to 30 seconds, being careful not to let the garlic burn.
Step 3: Add Stock and Canned Tomatoes
Pour in 1.5 cups of vegetable stock (or chicken stock) into the saucepan with the onions and garlic.
Add a 28 oz can of peeled tomatoes and mix well.
Season the mixture with salt and pepper to taste.
Add a little water to the empty tomato can to extract all the juices and mix it into the saucepan.
Step 4: Simmer the Base
Bring the mixture to a boil, then reduce the heat and cover the pan.
Let it simmer for 10 to 15 minutes to allow the flavors to meld together.
After simmering, add the roasted tomatoes to the saucepan and mix them well into the soup base.
Step 5: Cook and Blend the Soup
Continue to cook the soup over medium heat for another 5 to 10 minutes, covered or uncovered, until it reaches your desired consistency.
Use an immersion blender to blend the soup until it becomes smooth and creamy, being careful to avoid splattering.
If you prefer an ultra-smooth texture, strain the soup through a sieve.
Step 6: Final Touches and Serve
Stir in about 1 tablespoon of Parmesan cheese, a couple of tablespoons of butter, and a dash of milk for added creaminess.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the delicious tomato soup hot and enjoy it with crunchy bread or croutons for an added texture.
