Whole Tomato Soup
Indulge in the comfort of homemade Whole Tomato Soup, a rich and creamy classic made with farm-fresh whole tomatoes for unbeatable flavor. This robust soup highlights simple, wholesome ingredients like sweet yellow onions, aromatic garlic, and vegetable stock, simmered to perfection and blended into a velvety texture. A touch of heavy cream adds luxurious depth, while a sprinkle of sugar enhances the natural sweetness of the tomatoes. Finished with a garnish of fresh basil leaves, this effortless soup is perfect for cozy evenings or as a starter for any meal. Ready in just 45 minutes, it's an easy, one-pot recipe that pairs beautifully with crusty bread or a gooey grilled cheese sandwich. Whether you're savoring it as a quick dinner or meal prepping for the week, this tomato soup is a timeless favorite that delivers bold flavor in every spoonful.
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Recipe Information
Ingredients
- 8 medium-sized fresh whole tomatoes
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 leaves, for garnish fresh basil leaves
Instructions
Rinse the tomatoes thoroughly under cold water and score an 'X' on the bottom of each tomato using a small, sharp knife.
Bring a large pot of water to a boil. Once boiling, carefully place the tomatoes in the water and blanch them for 30 seconds to 1 minute, until the skins start to peel away.
Transfer the tomatoes immediately to a bowl of ice water to cool. Once cooled, peel off the skins and discard them.
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5–6 minutes until translucent.
Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
Roughly chop the peeled tomatoes and add them to the pot along with their juices. Stir well to combine with the onions and garlic.
Pour in the vegetable stock, then add the sugar, salt, and black pepper. Stir and bring the mixture to a boil.
Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend the soup in batches in a countertop blender.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls, garnish with fresh basil leaves, and serve warm. Enjoy with crusty bread or a grilled cheese sandwich for a complete meal.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4693 mg | 204% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 50.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4303 mg | 92% | |
*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.
