The first time I ate home made tomato soup was at Marlôt’s house and it was surprisingly delicious considering how simple the recipe is. Before, I thought that making it yourself from scratch was impossible due to getting the tomatoes so smooth, so it looks like a real tomato soup. It was until I found out about the immersion blender that I discovered making tomato soup is not hard at all. As a matter of fact, it is real easy to make and does not take much time. I noticed that the taste so of the tomatoes was pure and fresh, nothing like the salty version in restaurants or canned soup from the store. I also found out that kids really like this soup, especially if you serve it with a grilled cheese sandwhich.
Mostly, tomato soup is known as a common soup we eat at lunch time just like chicken noodle soup or mushroom soup, nevertheless, tomato soup has a history that is often overlooked. Originated from the Spanish Gazpacho, a cold soup from Andalucía, tomatoes where crushed and made into a soup in Mexico and travelled to Europe. Tomatoes are native to the Americas and domesticated early on around 500BC.
It was Campbell’s that made tomato soup affordable and easy in American and European households. After tomato soup became well known, cooks, chefs and soup enthusiast have developed other types of tomato soup: Creamy tomato soup, roasted tomato soup, tomato lentil soup, hearty tomato soup, spicy tomato soup and Kentucky tomato soup. I am sure there are probably more variations.
Benefits of of tomato soup:
Tomatoes are rich in antioxidants and good a source of vitamin C, potassium, fiber and vitamin A and more. Low in calories and contains lycopene which may help maintain stronger bones and reduce the risk of fractures.
With that said, this simple tomato soup recipe is for everyone including those that do not have much time to cook but want something simple and yet extra ordinary.
Recipe by Marlôt, writing Tedje.
Easy delicious tomato soup
Equipment
- 1 immersion blender
- 1 stainless steel pot medium to large size
Ingredients
- 1 pound = 0.4535 kilograms combination of cherry tomatoes and large tomatoes washed and cut in half
- 1 medium onion sliced
- 4 garlic cloves minced
- 1 vegetable bouillon cube
- Fresh Basil
- salt + pepper (to taste)
Instructions
- Optional: sauté the onion and garlic in a teaspoon of olive oil or vegetable broth until until soft and translucent.
- Add all of the tomatoes and bring to a boil, then lower heat and simmer for about 20 minutes or until the tomatoes are soft.
- Add 2 to 3 cup of water. Enough to serve for 4 people. Less water makes the soup thicker.
- Let the soup cool off a little.
- Take the immersion blender and blend until the soup looks smooth. Cook for 2 more minutes.
- Add salt to taste, the vegetable bouillon cube and serve with crushed pepper and 1 or 2 basil leaves.