Tomato soup: the recipe for a velvety light creamy soup

The tomato soup is a light and simplified variation of pappa al pomodoro: a First course vegetariantasty and ideal forestate, when this vegetable is in full season. In our tomato soup recipe, tomatoes are blanched and diced, then browned in a sautéed onion and oil and finally simmered before blending and seasoning with spices and basil.

When it’s hot, you can prepare it with i fresh tomatoes well matured: we use i San Marzano, but you can opt for the ox heart variety, equally meaty and tasty; if you like sweeter flavors, go for datterini or cherry tomatoes. In winter, you can opt for preserves or tomato puree.

Excellent to serve for lunch, hot or warm, you can also take it to the table cold, just like a gazpacho, the typical Spanish dish, from which our soup differs by the absence of peppers, red onion and cucumbers. Alternatively, you can also enjoy it as tasty appetizerto serve in small single-dose bowls: it will win over everyone, including children.

You can accompany it with croutons, crackers or crumbled taralli and add crumbled feta, cream cheese, a strand of ricotta or Parmesan flakes, for a richer and more satisfying result. To make the dish more spectacular, you can complete everything with a tablespoon of fresh cream or white natural yogurt, which will be placed in the center forming a spiral with the spoon.

Find out how to make tomato soup by following the step-by-step procedure and tips. If you like tomato recipes, also try the roasted tomato pesto and tomato spaghetti.

How to make tomato soup

To make a tomato soup, start by washing the tomatoes. Blanch them for a few minutes and, with a sharp knife, remove the skin. Let them cool, then remove the internal seeds and cut them into cubes. 1.

In a high-sided skillet, fry the chopped onion in a drizzle of oil 2.

Next, add the tomatoes. 3. Season with salt and pepper, then add the sugar.

Cook for a few minutes and now pour in the broth 4.

Continue cooking over low heat for about 20 minutes. 5. After the indicated time, perfume with a part of the basil.

When it is cooked, blend everything with the immersion blender: you will have a smooth and velvety cream. 6. If you want a more runny consistency, add a glass of water while cooking.

Divide the tomato cream into individual bowls. Finish with a drizzle of oil and garnish with a few fresh basil leaves. 7.

The tomato soup is ready to serve: accompany it with croutons to give it a crunchy touch and decorate it to your liking with crème fraiche or cream cheese 8.

Advice

For a nice spicy touch, you can also add a chili fresh and a few drops of tabasco. You can perfume it with other aromatic herbs or spices, such as paprika or sweet curry. However, for a more velvety texture, we suggest you also add one dadpeeled and diced.

You can enrich the tomato soup with some mixed pasta: you will thus get a fragrant and appetizing soup.

You can keep the tomato soup in the fridge by 1-2 daysclosed inside a special hermetic container.