Start by slowly sauteeing onion, garlic, tomatoes and a sprig of rosemary to heighten the flavor of tomato soup. Add chopped tomatoes, broth and simmer away!
Sounds easy, right? It really is! And the best part is that adding cream is an option. Some people like their tomato soup without cream while others like it with lots of cream. So, give everyone a choice. When you serve the soup, have cream on the side. Those who want their tomato soup with cream may simply pour as much cream as they like directly into their bowl. Make everyone happy.
So, how easy is it to cook tomato soup?
Start by chopping garlic, onion and tomatoes.
In a pot, heat up oil and saute the chopped onion and garlic until softened.
Add the chopped tomatoes, a sprig of rosemary, herb salt or substitute salt and pepper.
Herb salt? Yes. I used our home brewed Italian blend for this soup.
Continue sauteeing until the tomatoes liquefy and the mixture is starting to turn dry. Can you imagine the concentration of flavors as the liquid evaporates?
Now, pour in a can of diced tomatoes and two to three cups of bone broth. I strained the bone broth directly into the pot to remove whole garlic cloves and peppercorns, as well as large pieces of onion.
Then, you just simmer the soup until reduced by about a quarter. At that point the tomatoes will be mushy. If you like chunky tomato soup, you can stop right there. But, if you prefer something less chunky or if you like your tomato soup to be really smooth, you may use an immersion blender to liquefy the solids.
Ladle the soup into bowls, top with herbed croutons (highly recommended!) and sprinkle with scallions. Optionally, drizzle in cream and enjoy.
- 4 cloves garlic
- 1 medium white or yellow onion
- 300 grams plump tomatoes
- 2 tablespoons olive oil (doesn't have to be extra virgin)
- 1 sprig rosemary
- herb salt (Italian blend) (if unavailable, use plain salt and pepper)
- 1 can diced tomatoes
- 2 to 3 cups bone broth
- herbed croutons to serve
- cream to serve
- sliced scallions to serve
Peel the garlic and onion and finely chop.
Roughly chop the tomatoes.
Heat the olive oil in a pot and saute the garlic and onion until softened.
Add the tomatoes and rosemary. Add about a teaspoon of herb salt. Stir. Continue sauteeing until the vegetables liquefy and the mixture is starting to turn dry.
Pour in the diced tomatoes and bone broth. Stir. Taste. Add more herb salt, if needed.
Bring to a gentle boil, cover the pot, turn down the heat and simmer the soup until reduced by a quarter or more depending on how thick you like your tomato soup.
For a smooth tomato soup, plunge an immersion blender into the soup to liquefy the vegetables. It's totally optional. If you do decide to use the immersion blender, discard the rosemary stalk (the edible pointy leaves would have gotten mixed into the soup already so leave them be; it's just the stalk that's too woody to eat).
Give the tomato soup one last taste and adjust the seasonings, if needed.
Serve the tomato soup with herbed croutons, scallions and cream on the side.