Italian tomato soup was invented in 1884 when Naples cooks needed to use overripe tomatoes before they spoiled.
Tomato Soup
Warm up your chilly evenings with a bowl of velvety tomato soup that’s bursting with flavor! This cozy dish combines ripe, juicy tomatoes and fragrant basil, simmered to perfection for a comforting experience. Drizzle in a splash of cream for an extra touch of indulgence, and you’ll have a delightful meal that’s as satisfying as a hug on a cold day!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- basiloptional
- 1/2 red bell pepper
- 1 head of garlic
- 1/2 onion
- 5 tomatoes
🥛Dairy & Eggs(1)
- 2 tablespoons of cream (30 ml)
🫙Pantry Staples(1)
- olive oil
🍯Sauces & Condiments(1)
- balsamic vinegar
👨🍳 Instructions
- 1
Preheat the oven to 200°C (about 400°F).
- 2
Place the tomatoes, red bell pepper, onion, and garlic on a baking tray. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
- 3
Roast in the oven for 30 minutes or until golden.
- 4
Blend the roasted vegetables in a blender, adding broth or water and a little cream.
- 5
Transfer to a pot and bring to a boil. Adjust seasoning with salt and pepper.
- 6
Serve with a little more cream, olive oil, and basil on top.
💡 Pro Tips
- ✓Roast tomatoes cut-side down for the first 20 minutes to concentrate flavors through moisture evaporation, then flip for final 10 minutes to caramelize the exposed flesh.technique20 minutes face-down, 10 minutes face-up
- ✓Add 1 teaspoon of tomato paste to your roasting vegetables to boost umami through concentrated glutamates and enhance the Maillard reaction at 400°F.ingredient1 teaspoon tomato paste
- ✓Blend soup at 140-160°F rather than boiling hot to prevent cream from breaking and achieve silky emulsion - hot liquids create steam pressure that makes blenders dangerous.timing140-160°F blending temperature
- ✓Use a 3:1 ratio of broth to roasted vegetables by weight for optimal consistency, as roasted vegetables lose approximately 30% of their water content.technique3:1 broth to vegetables ratio
- ✓Finish with cold cream stirred in off-heat to create a stable emulsion - hot soup will cause cream proteins to coagulate and create grainy texture.timingOff-heat cream addition
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian tomato soup was invented in 1884 when Naples cooks needed to use overripe tomatoes before they spoiled.
Tomato Soup
Warm up your chilly evenings with a bowl of velvety tomato soup that’s bursting with flavor! This cozy dish combines ripe, juicy tomatoes and fragrant basil, simmered to perfection for a comforting experience. Drizzle in a splash of cream for an extra touch of indulgence, and you’ll have a delightful meal that’s as satisfying as a hug on a cold day!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- basiloptional
- 1/2 red bell pepper
- 1 head of garlic
- 1/2 onion
- 5 tomatoes
🥛Dairy & Eggs(1)
- 2 tablespoons of cream (30 ml)
🫙Pantry Staples(1)
- olive oil
🍯Sauces & Condiments(1)
- balsamic vinegar
👨🍳 Instructions
- 1
Preheat the oven to 200°C (about 400°F).
- 2
Place the tomatoes, red bell pepper, onion, and garlic on a baking tray. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
- 3
Roast in the oven for 30 minutes or until golden.
- 4
Blend the roasted vegetables in a blender, adding broth or water and a little cream.
- 5
Transfer to a pot and bring to a boil. Adjust seasoning with salt and pepper.
- 6
Serve with a little more cream, olive oil, and basil on top.
💡 Pro Tips
- ✓Roast tomatoes cut-side down for the first 20 minutes to concentrate flavors through moisture evaporation, then flip for final 10 minutes to caramelize the exposed flesh.technique20 minutes face-down, 10 minutes face-up
- ✓Add 1 teaspoon of tomato paste to your roasting vegetables to boost umami through concentrated glutamates and enhance the Maillard reaction at 400°F.ingredient1 teaspoon tomato paste
- ✓Blend soup at 140-160°F rather than boiling hot to prevent cream from breaking and achieve silky emulsion - hot liquids create steam pressure that makes blenders dangerous.timing140-160°F blending temperature
- ✓Use a 3:1 ratio of broth to roasted vegetables by weight for optimal consistency, as roasted vegetables lose approximately 30% of their water content.technique3:1 broth to vegetables ratio
- ✓Finish with cold cream stirred in off-heat to create a stable emulsion - hot soup will cause cream proteins to coagulate and create grainy texture.timingOff-heat cream addition