Written by Grace Wang
Looking for a hassle-free, mild yet savory dinner? Craving something enticing yet simple? You’ve come to the right place! Homemade Creamy Tomato Soup is a delicious soup that can be made from at-home, pantry ingredients!
I can still recall briefly — afternoons spent by the transparent sliding doors, caught up within a book, as late spring winds trickled in from the crevices and a cool glare from the skies spilled through the ceiling windows. However there is one taste my memory most strongly adheres to: the tomato soup, finely prepared by my mother, warm to the touch and the belly. Through this recipe, I hope to reawaken this feeling for those who have forgotten it or bring it to life for those who have not yet experienced it.
Believe it or not, the key to a fine tomato soup is not necessarily the spices added and the way it is prepared, but instead the freshness of the tomato. So for this recipe, I recommend grabbing a couple of fresh, ripe tomatoes and abandoning those canned ones!
Before we dive into the elements of this recipe, I want to note that many of these procedures are based solely on my taste buds, whereas others are more of a rule to the cookbook — not to say they are completely necessary, but rather advisable guidelines. Should there be any ingredients or methods that are flexible to one’s taste, I will make note of them.
The first step to this recipe: lay out the ingredients. I want to emphasize this, as it is so important to take a look at your ingredients – and perhaps you’ll discover a missing spice, or trigger a spark of creativity. It’s all possible! For this recipe, you’ll need a couple of tomatoes, broth, garlic cloves (peeled but not cut), and diced onion. For the spices and herbs, you’ll need dried basil, oregano, thyme, fresh parsley, and salt and pepper to taste. And lastly, don’t forget the heavy cream/milk, parmesan cheese, and other garnishes! (A more detailed recipe is listed below)
First, you’ll need to pop the tomatoes in the oven for a bit. Preheat the oven to 400°F, and cut the tomatoes into eighths, rotating to the flat side each time. Toss them with the garlic, diced onion, and dried herbs before drizzling with olive oil — making sure every side is evenly coated. Let them roast for about 10-15 minutes.
Next, bring the broth – chicken or vegetable – to a boil, adding in all the leftover spices. Once it’s boiling, add in your roasted vegetables and let it simmer for another 5 minutes. Once that’s done, pour it all into a blender and puree the mixture! (Of course, if you’d like your soup chunky, adjust accordingly.)
Divide the soup among bowls, and mix in the heavy cream, top with parmesan cheese, fresh parsley, and any other desired toppings. Serve immediately! And now you’ve got yourself a bowl of fresh, homemade tomato soup. Bon appetit!
Full Recipe:
Prep Time: 5 mins
Cook Time: 25 mins
Serves: 6 People
Ingredients:
800 g tomato, chopped
3 cloves garlic, peeled
½ onion, diced
3 tbsp olive oil
Dried basil to taste
Dried oregano to taste
Dried thyme to taste
Fresh parsley to taste
1 ½ cup vegetable/chicken broth
½ cup heavy cream, optional
¼ cup parmesan cheese, optional
Salt and pepper to taste
Instructions:
Preheat the oven to 400F. Toss tomatoes, garlic, onion, olive oil, and herbs to taste in a medium cooking tray. Roast for 8-10 minutes, until tomatoes are tender. Place roasted vegetables, broth, and any desired spices/herbs in a medium cooking pot. Add salt and pepper to taste. Simmer for another 5 minutes. Pour mixture into a blender, and blend to desired texture. Divide among portions and mix in heavy cream, parmesan cheese, and salt & pepper to taste. Serve immediately. Enjoy!
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