Tomato soup is a timeless comfort food that boasts a rich, velvety texture and a vibrant, tangy flavor. Made from ripe, juicy tomatoes, this classic soup is simmered to perfection with a medley of aromatic ingredients, such as onions, garlic, and a blend of herbs like basil, oregano, and thyme. A touch of cream or milk may be added to achieve a smooth, luxurious consistency, while a hint of sugar can help balance the natural acidity of the tomatoes.
Typically served hot, tomato soup can be enjoyed as a light appetizer or a hearty meal when accompanied by a grilled cheese sandwich or a crusty baguette for dipping. Garnish with a drizzle of olive oil, a dollop of sour cream, or a sprinkling of fresh herbs to elevate this comforting dish even further. Tomato soup is a versatile, nourishing option that warms the soul and satisfies the palate, making it a beloved favorite across generations.
Ingredients
- 3 tbsps olive oil
- 1 oz butter
- 1 1/2 lb tomatoes chopped
- 2 tbsps tomato puree
- 7 oz passata good quality
- 1 pinch salt
- 1 large onion finely peeled, chopped
- 2 cloves garlic peeled crushed
- 2 sticks celery finely chopped
- 7 oz carrots peeled finely chopped
- 4 strips bacon optional, finely chopped
- 1 whole bay leaf
- 1 thyme sprig of fresh
- 1 pint vegetable stock
- 3 1/2 oz single cream
- 1 dry sherry splash
- salt to taste
- pepper to taste
Instructions
- Heat the olive oil and butter in a large heavy sauce pan over a moderate heat and when the butter is foaming fry the smoked bacon and onions for about 5 minutes or until the bacon is golden brown and the onions have soffend.
- Add the garlic, bay leaf, thyme, carrots and celery and continue to fry gently for about 5-6 minutes, stirring occasionally until the vegetables have soften.
- Add the chopped tomatoes, sugar and tomato puree, season with salt and freshly ground black pepper. Continue to cook for a few minutes and then add the passata and stock.
- Bring to the boil, partially cover with a lid, reduce the heat to a simmer and cook gently for 25-30 minutes or until all vegetables are tender and the soup has reduced slightly.
- Remove the bay leaf and sprig of fresh thyme and transfer the soup to a food processor or blend until smooth in a hand held blender. Return the soup into a clean saucepan and adjust the seasoning as required. For a really smooth soup, pass the soup through a fine sieve. Stir in the cream and sherry and ladle into warm bowls or mugs and serve with fresh crusty bread and butter