Sunshine in a bowl - homemade tomato soup
Tomato soup. The very name evokes images of vibrant red hues, the hearty warmth of comfort food, and the simple pleasures of Italian cuisine.
Many nations claim to have originally invented the dish, but at the end of the day it does not matter!
I have had delicious (as well as not so great) tomato soups all over the globe, from Italy to Singapore, from the US to South Africa, and each has their own little twist.
The one thing I will say: bin the tin! Making tomato soup at home is really no rocket science, does not require any fancy equipment and will always taste better than the canned one.
Being half-Italian myself, of course I grew up with my own family recipe, which is what I am going to share here with you today.
You might want to serve the soup with croutons or, in the American way, with a grilled cheese sandwich. Or you may want to do it like we do in Italy: serve with freshly baked bread. To keep things simple, I recommend using my layz foolproof soda bread recipe (the bread will be baked and ready to eat by the time you're done cooking the soup, how amazing is that?!)
What kitchen equipment do you need to make this tomato soup recipe?
You're in luck! The only things you need are:
- a pot
- an immersion blender (even this is optional, if you want to keep your onions in bits)
You might also like
Lazy foolproof Soda Bread
Gyro soup - the taste of Greece in a bowl
French Onion Soup - the ultimate winter warmer comfort food
Tomato soup is a hug in a bowl - ready to make our sunshine recipe?
Then let’s put our aprons on, I’ll see you in the kitchen! Don't forget to let me know how you liked my recipe and remember, recipe sharing is caring
Xoxo Rena
Tomato Soup
Sunshine in a bowl! With this easy to follow recipe you will create sunshine in a bowl: a comforting, delicious, creamy tomato soup.
Fact Sheet
Category: Soup Cuisine: Italian Gluten free Vegetarian Starters Soups Main Dishes European Cooking Method: cooking Diet: Vegetarian Low Carb Preparation Time: 15 minutes Total Time: 60 minutes Servings: 3Ingredients
- 500ml passata (puréed canned tomatoes)
- 400ml chicken stock (substitute for vegetable stock for a vegetarian diet)
- 2 medium size yellow onions
- 50ml cream
- 50g Parmesan, grated
- 2 garlic cloves (minced) or 1 tsp garlic powder
- 2 tsp mustard
- 1.5 TBSP sugar
- 1 tsp salt
- 1/2 tsp black pepper, ground
- 1 tsp Italian herbs
- 30g butter
- 1 TBSP olive oil
Instructions
- In a pot, heat butter and olive oil together over medium heat
- Cook onions until translucent, then add minced garlic, sugar and mustard, cook on low heat for 5 minutes
- add 1/3 of the stock and simmer until the onions are soft
- add herbs, salt and pepper
- add the rest of the stock and the passata
- let simmer on low heat for at least half an hour (ideally an hour)
- add grated parmesan
- blend everything with an immersion blender until smooth
- stir in the cream just before serving
