Creamy Tomato Soup — from a Tin, Better Than the Packet
Yvonne Ammann VegetarianSoften onion, carrot and garlic in butter, toast tomato purée, add two tins of tomatoes and 5 dl stock, simmer 20 minutes, blend, stir in cream and a pinch of sugar. The carrot and sugar tame the acidity; blending makes it velvety.
Packet tomato soup is starch and salt. Homemade from two tins of tomatoes costs the same, takes 30 minutes and tastes of tomatoes. The secret against acidity is a carrot and a pinch of sugar, and against wateriness a stick blender. With cheese on toast it is supper for any rainy evening.
Ingredients
- 2 tins Tomatoes (chopped or whole, 400 g each)
- 1 piece Onion
- 1 piece Carrot
- 2 pieces Garlic cloves
- 30 g Butter
- 2 tbsp Tomato purée
- 5 dl Vegetable stock
- 1 tsp Sugar
- 1 tsp Salt
- Pepper
- 1 dl Double cream
- ½ bunch Basil
Method
- 1
Soften the vegetables
Roughly chop the onion, carrot and garlic. Soften in the butter over medium heat for 8 minutes until the onion is tender, without colouring. Add the tomato purée, toast 1 minute.
- 2
Simmer
Add the tomatoes, stock, sugar and salt, bring to the boil and simmer covered for 20 minutes until the carrot is soft.
- 3
Blend
Blend with a stick blender for 1 minute until velvety. For a completely smooth soup, pass through a sieve.
- 4
Finish
Stir in the cream, season with salt, pepper and another pinch of sugar if needed. Serve with basil and a swirl of cream.
Tips
- Something with cheese belongs alongside: cheese on toast, a grilled cheese sandwich or croutons with Parmesan. Tomato soup and cheese is a combination everyone likes.
- The soup keeps four days in the fridge and freezes perfectly — without the cream, which goes in when reheating. Make double.
- In summer with 1 kg ripe tomatoes instead of tins: halve, roast with oil for 30 minutes, then as in the recipe. More intense, but only with summer tomatoes.
What can I substitute?
Coconut milk makes it vegan and slightly sweet — with 1 tsp curry powder, a different soup. Mascarpone makes it even creamier.
More Italian and vegan. A good drizzle on top to serve.
Cook with the tomatoes. Basil only fresh and only at the end.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why is my tomato soup sour?
Tomatoes are acidic, and without a counterweight the soup stays that way. The carrot and pinch of sugar balance it, butter and cream round it off. If it is still sour, stir in a pinch of bicarbonate of soda — it neutralises the acid at once, without sweetness.
Fresh or tinned tomatoes for soup?
Tins, except in August. Tinned tomatoes are picked ripe and more flavourful than winter supermarket tomatoes. A tin costs about 1 CHF at Migros and Coop — soup for four comes to under 3 CHF.
How does tomato soup get creamy without cream?
By blending with vegetables: the carrot and onion thicken it. A boiled potato or a slice of bread blended in makes it thicker. Or cook 2 tbsp oats in it. All velvety without cream.
Can I freeze tomato soup?
Yes, without cream, up to three months. Cream splits on thawing; add it fresh when reheating. In portions in jars or bags — the fastest hot meal there is.
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