Frische Tomatensuppe Fresh Tomato Soup
Experience the vibrant flavors of summer with this "Frische Tomatensuppe Fresh Tomato Soup," a comforting yet refreshing dish brimming with natural goodness. Made from a bounty of ripe, fresh tomatoes, this homemade soup delivers a burst of garden-fresh flavor in every spoonful. Enhanced with sautéed garlic and onion, a hint of zesty basil, and a touch of sugar to balance the acidity, this recipe captures the essence of simplicity and authenticity. Simmered to perfection in savory vegetable broth, it can be pureed until silky smooth and enriched with optional heavy cream for a decadent finish. Ready in just 40 minutes, this soup is the perfect addition to your weeknight dinner rotation and pairs beautifully with crusty bread or a crisp side salad. Whether served as a light appetizer or the centerpiece of your meal, this wholesome tomato soup showcases the best of seasonal produce.
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Recipe Information
Ingredients
- 1000 grams ripe fresh tomatoes
- 2 tablespoons olive oil
- 1 medium-sized yellow onion
- 3 cloves garlic cloves
- 500 milliliters vegetable broth
- 10 leaves fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters heavy cream (optional)
Instructions
Wash the fresh tomatoes thoroughly and slice an 'X' on the bottom of each tomato using a sharp knife.
Bring a large pot of water to a boil and carefully add the tomatoes. Blanch them for 1-2 minutes, then transfer them to an ice water bath to cool.
Peel the skins off the tomatoes and roughly chop them, removing the cores if necessary.
Heat olive oil in a large pot over medium heat. Finely dice the yellow onion and mince the garlic cloves, then sauté them in the olive oil until softened and fragrant, about 5 minutes.
Add the chopped tomatoes to the pot and cook for 5 minutes, stirring frequently.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 15 minutes to allow the flavors to meld.
Add the fresh basil leaves, sugar, salt, and black pepper, then use an immersion blender to purée the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
Taste the soup and adjust the seasoning as needed. If desired, stir in the heavy cream for a richer consistency.
Serve the soup hot, garnished with extra basil leaves or a drizzle of olive oil. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 44.9 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3525 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
