Everyday cooking
Creamy tomato soup
Tinned tomatoes, onion and a little cream make a smooth red soup.
- Total time
- 35 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
This tomato soup uses tinned tomatoes and does not depend on the season. Briefly cooking tomato purée in oil deepens the flavour before the liquid is added. Vegetable stock supplies the broth, while cream softens the finish without making the soup excessively pale. Blend thoroughly for an even texture, or pass through a sieve if a particularly fine result is wanted. Serve bread or small croutons alongside, adding them only at the table so they retain their crust. Make the final seasoning adjustments after simmering, when the acidity of the tomatoes is easier to judge.
Method
Step by step
- 01
Soften onion
Peel and finely dice onion and garlic. Warm the oil over medium heat. Soften the onion for 4 minutes; it should become tender without turning dark.
- 02
Cook tomato purée
Add garlic and tomato purée and cook, stirring, for 1 minute. The purée may catch lightly on the base but should not blacken or smell burnt.
- 03
Simmer soup
Add tomatoes, stock and oregano. Bring to the boil, then simmer gently, uncovered, for 20 minutes. Stir occasionally so a thick layer does not settle on the base.
- 04
Blend smooth
Remove the pan from the heat. Keep the stick blender head fully immersed and blend smooth. Pass through a fine sieve if wanted, then return to the pan.
- 05
Stir in cream
Stir in cream, warm gently and season with salt and pepper. Add a small pinch of sugar only if the acidity is sharp. Loosen a very thick soup with water and serve hot.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Cook the purée carefully
Brief frying removes the raw impression of concentrated tomato purée and adds depth. Burning produces bitterness that sugar cannot reliably correct. Moderate heat and continual stirring are useful here. The onion should already be soft before the liquid is added so it blends easily later.
Keep toppings separate
Add croutons, toasted seeds or basil to individual bowls. Bread left in the whole saucepan swells quickly and alters the texture. For a dairy-free version omit cream or use unsweetened cooking cream, then taste again because the acidity may seem more prominent.
Kitchen questions
One more question?
Can I use fresh tomatoes?
Yes. Use about 1 kg ripe tomatoes and reduce the stock slightly if needed. Watery fruits may need a longer simmer.
Why is it still sharp after adding cream?
Cream softens the flavour but does not remove acidity. Finish reducing the soup, then balance cautiously with a small pinch of sugar.
