13 Easy Tomato Soup Recipes To Try At Home November 19, 2015

There is nothing more comforting than a bowl of hot tomato soup on a chilly winter evening. It is the perfect choice when you want to eat something healthy and tasty without spending too long in the kitchen. The warm, bright tomato soup pairs best with grilled sandwiches.

How to Make Tomato Soup at Home?

Tomato soup is made in a variety of ways and is generally served hot or cold. It is made by blanching the tomatoes, removing the skin and blending it to a puree. You can add chunks of tomato, grilled cheese, croutons or cream in the soup to make it more filling.

Canned soup can be great for emergencies, but it can never beat home made tomato soup. Moreover, canned tomato soup is high in sodium and contains several preservative that does nothing for your health.

There are several variations of tomato soup, each delicious in its own way. Here are some easy recipes of tomato soup for you to try.

Home Made Tomato Soup Recipes

1. Simple Tomato Soup:

  • Serves 4
  • Cooking time- 20 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ½ kg diced tomato
  • 2 cups of vegetable stock
  • Salt and pepper to taste

Method of Preparation:

  • In a saucepan, heat the olive oil and add the chopped onions.
  • Cook until the onions soften and turn golden brown in color.
  • Add the tomatoes, vegetable stock, salt, and pepper.
  • Simmer the soup on low heat, so that the flavor blends well.
  • Puree the soup with an immersion blender until it acquires a smooth consistency.
  • Adjust the seasonings according to your taste and serve it with bread toast.

2. Roasted Tomato Soup:

  • Serves- 6 to 8
  • Cooking time- 1 hour

Ingredients:

  • ½ kg tomatoes
  • 6 garlic cloves, mashed
  • 1-tablespoon olive oil
  • ¼ medium red onion, chopped
  • 1-tablespoon balsamic vinegar
  • 1 tablespoon of oregano
  • 2 cups of vegetable or chicken broth
  • ¼ cup of Parmesan cheese
  • Salt and pepper to taste

Method of Preparation:

  • Preheat the oven to 375 degrees for 5 minutes.
  • Place the tomatoes, chopped onion, oregano and basil to the baking tray.
  • Drizzle olive oil and balsamic vinegar to the vegetables and season with salt and pepper.
  • Bake for 45 minutes or till the vegetables are roasted properly.
  • Transfer the roasted vegetables to a blender jar and puree until smooth.
  • Slowly add broth until you get the desired consistency.
  • Reheat only if required. Transfer it to a bowl and garnish with grilled cheese.

3. Tomato Basil Soup:

  • Serves- 5
  • Cooking time- 30 minutes

Ingredients:

  • 1-tablespoon olive oil
  • 1 medium sweet onion, chopped
  • ½ kg tomatoes, peeled
  • 5 cups of chicken stock
  • 2 cloves of garlic, mashed
  • ½ cup fresh basil, thinly sliced
  • Kosher salt and pepper to taste

Method of Preparation:

  • Heat olive oil is a large saucepan and add onion and garlic to it.
  • Cook for about 10 minutes, stirring in between to prevent burning.
  • Add the tomatoes and stock and simmer on low flame.
  • Cook until the soup slightly thickens or for about 20 minutes.
  • Season it with salt, pepper and stir in the basil.
  • Transfer the soup to a blending jar and blend until smooth.
  • Serve with your favorite sandwich.

4. Cream of Tomato Soup:

  • Serves 6
  • Cooking time- 50 minutes

Ingredients:

  • 4 slices of bacon, finely chopped
  • 2 tablespoons of unsalted butter
  • 1 medium onion, finely chopped
  • 3-tablespoons of tomato paste
  • 1-tablespoon flour
  • 4 cups of chicken stock
  • 2 sprigs of thyme
  • 1 bay leaf
  • 1 can or ½ kg tomatoes, peeled and crushed
  • 1 cup carrot, chopped
  • ¼-cup heavy cup
  • Crème fraiche, finely chopped chives and croutons to garnish
  • Kosher salt and ground pepper to taste

Method of Preparation:

  • Take a large saucepan and cook the bacon until the fat renders and it turns crisp.
  • Add butter and increase the flame.
  • Add garlic, onion, carrot and cook for about 10 minutes.
  • Add the tomato paste and cook so that it is lightly caramelized. Add flour and stir for about 2 minutes, until it is smooth.
  • Add stock, bay leaf, tomatoes and stock and simmer on low flame.
  • Keep stirring continuously until the soup is slightly reduced.
  • Remove from heat and puree with a blender.
  • Transfer the soup to the saucepan and stir in the cream.
  • Season with salt, pepper and transfer it to the bowls.
  • Garnish the soup with croutons, chives and crème fraiche and serve.

5. Tomato Bisque with Rye Toast:

  • Serves-4
  • Cooking time 25 minutes

Ingredients:

  • 4 ounces of Brie cheese
  • 4 slices of rye bread
  • 1 can of tomato puree
  • ½ teaspoon of red pepper flakes
  • 1/8 teaspoon of ground black pepper
  • ¾ cup dried basil
  • ½-teaspoon white sugar
  • ¼-cup milk
  • 4 ounces of cream cheese, cubed
  • Salt and pepper to taste

Method of Preparation:

  • Preheat the oven to 400 degrees for a few minutes.
  • Spread the Brie cheese on the two slices of bread and toast for eight minutes. Leave it aside.
  • In a medium saucepan, stir together the tomato puree, red pepper flakes, black pepper, sugar and basil.
  • Cook on low flame for 10 minutes.
  • Whisk the cream cheese and add to the soup.
  • Stir well and then add the milk.
  • Simmer for 10 minutes and then stir in fresh basil.
  • Serve the soup with a cheese sandwich.

6. Tomato Gazpacho:

  • Serves- 6
  • Cooking time- 30 minutes

Ingredients:

  • 2 pounds of large tomatoes, halved
  • ½ of French loaf cut into slices
  • 1 red pepper, sliced
  • 1 cucumber, chopped
  • 1 red onion, chopped
  • ¼ cup of Sherry wine vinegar
  • ¼ cup extra virgin oil
  • 1 garlic clove, minced
  • ½-teaspoon cumin powder
  • ½-teaspoon paprika
  • 1-cup water
  • Salt and pepper to taste

Method of Preparation:

  • Squeeze the tomato halves to release the juice and seed.
  • Strain the juice and discard the seed.
  • Chop the tomatoes and transfer both juice and chopped tomatoes in a large glass bowl.
  • Add the rest of the ingredients except water, salt, pepper and let it stand at room temperature for 2 hours.
  • Puree the gazpacho with 1 cup of water and blend until smooth.
  • Strain the gazpacho and press on solids to extract as much juice as possible.
  • Season with salt, pepper, and chili pepper and leave it for 2 hours. Serve cold.

7. Tomato and Spinach Soup:

  • Serves- 4
  • Cooking time- 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large shallot, chopped
  • 2 cloves of garlic, chopped
  • 1 can of tomato juice
  • 1 can of crushed tomatoes
  • 2 cups of vegetable stock
  • 1 cup of spinach, shredded
  • Salt and pepper to taste

Method of Preparation:

  • Heat a saucepan on medium flame and add oil, shallot and garlic.
  • Sauté for five minutes and add the crushed tomato and juice.
  • Add the vegetable stock and stir well.
  • Stir in spinach and simmer for 10 minutes.
  • Season it with salt, pepper and simmer for another 5 minutes.
  • Garnish with shredded spinach leaves and serve.

8. Tomato Bread Soup- Pappa al Pomodoro:

  • Serves- 4
  • Cooking time- 40 minutes

Ingredients:

  • 3 tablespoons of extra virgin oil
  • 1 small onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 kg of fresh tomatoes, peeled, deseeded and chopped
  • 4 slices of bread
  • 2 cups of water
  • 1 cup of fresh basil
  • Grated Parmigiano-Reggiano
  • Salt and pepper to taste

Method of Preparation:

  • Take a saucepan and heat olive oil over medium flame.
  • Add onion, garlic and sauté until it turns translucent.
  • Add chopped tomatoes and its juice and bring it to boil.
  • Reduce the flame and simmer until the tomatoes turn soft.
  • Add chunks of bread and water to the soup and cook until the bread absorbs as much soup as possible.
  • Add basil, salt, pepper and simmer for another 10 minutes.
  • Garnish with Parmigiano-Reggiano and serve hot.

9. Tomato-Peanut Soup:

  • Serves- 6
  • Cooking time- 45 minutes

Ingredients:

  • 2 tablespoons of extra virgin olive oil
  • 1 small onion, chopped
  • 1 green bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ curry powder
  • ½ teaspoon of paprika
  • 1 can of crushed tomatoes
  • 4 cups of chicken broth
  • 1/3 cup peanut butter
  • 1-teaspoon brown sugar
  • Kosher salt and pepper to taste
  • Peanuts, cilantro and Crème fraiche for garnishing

Method of Preparation:

  • Heat olive oil in a pot over medium flame and add the bell pepper, onion and celery.
  • Cook for 5 minutes, stirring continuously.
  • Add garlic, curry powder, salt, paprika and cook for another two minutes.
  • Add the tomatoes, chicken broth, brown sugar, water and simmer for 5 minutes.
  • Whisk the peanut butter and stir in the soup.
  • Reduce the heat and simmer for 30 minutes or until the soup thickens.
  • Puree the soup in a blender and season with salt and pepper.
  • Reheat the soup only if required.
  • Garnish the soup with cilantro, peanuts and crème fraiche.
  • Drizzle a few drops of olive oil and serve.

10. Tomato Soup with Pancetta:

  • Serves- 6
  • Cooking time 30 minutes

Ingredients:

  • 1-tablespoon olive oil
  • 3 ounces of pancetta, chopped
  • 1 small onion, chopped
  • 3 slices of rye bread
  • 4 cups of chicken broth
  • 1 can diced tomatoes
  • 1/4th cup basil leaves
  • ½ teaspoon of dried oregano
  • ¼ crushed red pepper flakes
  • 1/4th cup mascarpone cheese
  • 1/4th cup sour cream
  • Salt and pepper to taste

Method of preparation:

  • Heat the oil in a medium saucepan and add the pancetta. Sauté until it turns dark brown in color.
  • Add the chopped onions and sauté until it softens.
  • Add the bread and toss to coat the mixture. Sauté for 5 minutes or until bread turns crisp and golden.
  • Add the broth, tomato, red chili pepper, basil and oregano and boil the soup on medium flame.
  • Cover and simmer for about 10 minutes, so that the flavors blend well.
  • Season the salt with salt and pepper.
  • Stir is the mascarpone and sour cream and serve hot.

11. Tomato soup with lentils – Indian Style:

  • Serves 3
  • Cooking time- 30 minute

Ingredients:

  • 2 tablespoons ghee
  • 1/4th teaspoon cumin powder
  • ½-teaspoon garam masala
  • 2 small dried chilies, ground
  • 1 garlic clove, mashed
  • 50 grams red lentils
  • 400 grams canned tomatoes
  • 500 ml vegetable stock
  • 1-tablespoon sugar
  • ½-teaspoon turmeric
  • ½-teaspoon brown mustard seeds
  • ½-cup sour cream
  • Fresh cilantro, chopped
  • Salt and pepper to taste

Method of Preparation:

  • Heat ghee in a saucepan on medium flame and add the chilies, cumin, garam masala, garlic and sauté for 2 minutes.
  • Add the lentils, mashed tomatoes and vegetable stock.
  • Boil and add sugar, turmeric, salt and simmer on slow heat for 30 minutes.
  • Blend the soup so that it acquires a smooth consistency.
  • Roast the brown mustard seeds and add to the soup.
  • Adjust the soup’s seasoning according to the taste.
  • Stir in the sour cream, garnish with coriander leaves and serve.

12. Tomato Gorgonzola Soup:

  • Serves 4
  • Cooking time 35 minutes

Ingredients:

  • 1-tablespoon olive oil
  • 1 red onion, chopped
  • 1/4 cup, chopped bell peppers
  • 4 ounces cream cheese
  • 1/4th cup of Gorgonzola cheese, crumbled
  • 1/4th cup heavy cream
  • ½ kg tomato, mashed
  • 2 teaspoons dried basil
  • 1 cup milk
  • 1-teaspoon white sugar
  • Salt and pepper to taste

Method of Preparation:

  • Heat oil in a medium saucepan and add the onions, pepper and garlic.
  • Cook for 5 minutes, so that the vegetables tenderize.
  • Add the cheese, milk, cream and cook until the cheese melts.
  • Stir in the tomatoes, tomato juice, sugar, basil and pepper.
  • Simmer on low heat for 30 minutes while stirring constantly.
  • Do not boil this soup. Serve hot.

13. Tomato Zucchini Soup:

  • Serves- 8
  • Cooking time- 1 hour 10 minutes

Ingredients:

  • 2 ½ tablespoons olive oil
  • 1 medium zucchini, chopped
  • 1 clove of garlic, minced
  • 8 large tomatoes, chopped
  • 1 red onion, chopped
  • 1 tablespoon of chopped green chilies
  • 14 ounces vegetable broth
  • 1 tablespoon dried tarragon
  • 2 teaspoons dried dill
  • Salt and pepper to taste

Method of Preparation:

  • Heat the oil in a large saucepan on medium flame.
  • Add in the garlic and zucchini and cook until the vegetables are brown in color.
  • In a food processor, puree the tomatoes, chilies and onion until smooth in consistency.
  • Take a large pot and mix the vegetable broth and tomato puree.
  • Season it with salt, pepper, dill and tarragon.
  • Simmer on low flame for 45 minutes.
  • Serve hot.

So, there you are! Amazing home made tomato soup recipes that are perfect for parties as well as for some warm family time together. Try these recipes and we are sure you’ll have your guests praising your culinary skills!Have you ever tried any of this tomato soup at home? Which is your favorite? Do share with us in the comments section below!

 

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