Here’s a more detailed version of your Tomato Soup Recipe to ensure a rich, flavorful result:


Tomato Soup Recipe

Ingredients:

  • 1 tablespoon olive oil: You can also use butter for a richer taste.
  • 1 medium onion, chopped: Yellow or white onions work best.
  • 3 cloves garlic, minced: Adds a nice depth of flavor.
  • 2 medium carrots, chopped: For sweetness and a bit of body to the soup.
  • 2 stalks celery, chopped: Provides flavor and texture.
  • 2 (28 oz) cans of diced tomatoes: Use fire-roasted for extra depth or San Marzano tomatoes for a sweeter taste.
  • 4 cups vegetable broth: You can substitute with chicken broth if you’re not vegetarian.
  • 1 teaspoon dried basil: Fresh basil can be used for garnish at the end, if desired.
  • 1 teaspoon dried thyme: Helps balance the sweetness of the carrots and tomatoes.
  • Salt and pepper to taste: Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting as you go.
  • 1 tablespoon sugar (optional): Helps to cut the acidity of the tomatoes. You can omit this if the tomatoes are naturally sweet enough.
  • 2 tablespoons lemon juice: Brightens the flavor of the soup and balances the sweetness.

Instructions:

1. Heat the olive oil:

  • In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. This helps the vegetables cook evenly without burning.

2. Sauté the vegetables:

  • Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot.
  • Stir occasionally, cooking for 5-7 minutes, until the vegetables are softened and the onions are translucent.
  • Tip: Don’t rush this step; sautéing the vegetables properly develops the base flavor of the soup.

3. Add the tomatoes and broth:

  • Pour in the 2 cans of diced tomatoes (including their juice) and 4 cups of vegetable broth.
  • Stir in the 1 teaspoon of dried basil, 1 teaspoon of dried thyme, and salt and pepper to taste.
  • If you find the tomatoes too acidic, add 1 tablespoon of sugar to balance the flavor.

4. Simmer:

  • Increase the heat to bring the soup to a gentle boil, then reduce it to low heat.
  • Cover the pot and let it simmer for 15-20 minutes, or until the carrots are completely tender and the flavors have melded together.
  • Stir occasionally to make sure nothing sticks to the bottom of the pot.

5. Blend the soup:

  • Use an immersion blender directly in the pot to puree the soup until it’s smooth.
  • Alternatively, transfer the soup in batches to a blender. If using a blender, make sure to blend in small batches and let the soup cool slightly to prevent splattering.
  • Once blended, return the soup to the pot.

6. Add lemon juice and adjust seasoning:

  • Stir in 2 tablespoons of lemon juice. This enhances the brightness of the soup and balances the richness.
  • Taste the soup and adjust the salt, pepper, or sugar as needed.

7. Serve:

  • Ladle the hot soup into bowls. Serve with crusty bread, a grilled cheese sandwich, or a dollop of vegan sour cream or Greek yogurt for a creamy finish.

Optional Add-Ons:

  • Creamier texture: For a creamier tomato soup, stir in 1/2 cup of heavy cream or coconut milk after blending.
  • Herb garnish: Top with fresh basil or parsley for extra color and freshness.
  • Spicy kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for heat.

Enjoy your comforting and flavorful tomato soup!

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