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Tomato soup served with fragrant basil and toasted croutons
Creamy tomato soup with silky texture, fresh basil leaves and grated Parmesan cheese.

Tomato soup

Author: Flavelo
Recipes Soups

The canteen classic that enters a whole new dimension when made at home. The secret lies in concentrating the flavours: frying (caramelising) the onion and vegetables brings out the sweetness which counterbalances the tomato's natural acidity. The result is a silky, harmonious soup that warms you up in winter and refreshes you cold in summer.

🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Hand blender
  • Grater for cheese

Allergen Information

⚠️ Celery

Instructions

1 ✓

Chop the onion and garlic finely. Slice the carrot and celery thinly.

Tip: The vegetables add natural sweetness to the soup, so less added sugar is needed.
2 ✓

Sauté the onion in the oil until translucent, then add the carrot, celery, and garlic. Fry them for 5-6 minutes until fragrant.

Tip: Frying (Maillard reaction) creates deeper flavours than if you just boiled them in water.
3 ✓

Pour in the tomatoes and the stock. Salt, pepper, and add the sugar.

Tip: If using tins, rinse the can with a little water and pour that in too – every drop of flavour counts.
4 ✓

Cook over medium heat for 20-25 minutes until the carrot is completely soft.

Tip: It is ready when the carrot can be crushed with a spoon.
5 ✓

Pull off the heat, throw in the fresh basil, and blend until creamy with a hand blender.

Tip: Don't cook the basil, as it loses its fresh aroma and turns brown. It steams just enough in the hot soup during blending.
6 ✓

Taste, and if needed, adjust the sweet-salty-acidic balance. Serve with alphabet pasta or cheese.

Tip: A drop of good quality olive oil on top highlights the tomato flavour (tomato pigment, lycopene, is fat-soluble).

Recipe FAQ

The soup became too sour.
Tomato acidity varies. A pinch of bicarbonate of soda can neutralise the acid, or more sugar can balance the taste sensation.
The soup is watery.
Cook longer without a lid so the water evaporates (reduction), or thicken with a little roux/cornflour.

Ingredients

  • 800 g Peeled tomatoes (tinned) or fresh, ripe tomatoes
  • 1 head Onion
  • 2 cloves Garlic
  • 1 stick Celery (stick or piece of celeriac)
  • 1 stick Carrot
  • 2 tbsp Olive oil
  • 1 tbsp Sugar (to taste)
  • 500 ml Vegetable stock or water
  • 1 bunch Fresh basil