On a bright summer afternoon, my grandmother’s kitchen filled with the warm scent of fresh tomatoes simmering on the stove. I sat by her side, eager to learn her secrets. Each time she made her famous tomato soup, it wasn’t just for the nourishment; it was a labor of love, a way to bring family together. Today, I want to share a simple yet delicious recipe for Fresh Tomato Soup with Roma Tomatoes, inspired by those fond memories.
Why make this recipe
Fresh tomato soup is comforting and healthy, making it a great choice for any meal. This recipe uses ripe roma tomatoes, bringing out their sweet and tangy flavor. With easy-to-find ingredients and straightforward steps, you can create a bowl of warmth that reminds you of sunny days and family gatherings.
How to make Fresh Tomato Soup with Roma Tomatoes
Ingredients:
- 3 pounds roma tomatoes
- 2 tablespoons olive oil
- 2 medium onions (thinly sliced)
- 2 cloves garlic (minced)
- Salt
- Fresh ground black pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
Directions:
- Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato.
- Drop the tomatoes into the boiling water and blanch them for about 1 minute.
- Using a slotted spoon, transfer them to a pot of cold water to cool.
- When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
- In a large soup pot over medium-high heat, warm the olive oil.
- Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes.
- Turn the heat to high, add the vegetable broth, and bring to a boil.
- Turn the heat to low and simmer for 30 minutes.
- Use an immersion blender (or regular blender – careful, it’s hot!) and puree the soup until smooth.
- Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes.
- If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Serve into bowls, adding croutons, Parmesan cheese, and fresh basil on top if preferred.
How to serve Fresh Tomato Soup with Roma Tomatoes
Serve hot in bowls and top with croutons, grated Parmesan cheese, or fresh basil for a garnish. Pair it with a slice of crusty bread to soak up every last drop.
How to store Fresh Tomato Soup with Roma Tomatoes
If you have leftover soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in portions for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove.
Tips to make Fresh Tomato Soup with Roma Tomatoes
- Use ripe tomatoes for the best flavor.
- Adjust the seasoning to your taste; more salt or pepper can enhance the flavor.
- For extra creaminess, add more heavy cream or a dollop of sour cream when serving.
Variation
For a twist, add fresh basil or other herbs like thyme or oregano while simmering to infuse extra flavor. You can also add a pinch of red pepper flakes for some heat.
FAQ SECTION
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes. Just skip the blanching step and use about 2 cans of whole or diced tomatoes instead.
2. Is it possible to make this vegan?
Absolutely! Simply omit the heavy cream or substitute it with coconut cream or a non-dairy creamer.
3. Can I add other vegetables?
Certainly! Carrots, bell peppers, or zucchini can be added for more nutrition and flavor. Just chop them and sauté with the onions and garlic before adding the tomatoes.
[tasty-recipe id=”3330″]
Fresh Tomato Soup with Roma Tomatoes
A comforting and delicious fresh tomato soup made with ripe roma tomatoes, perfect for warm summer days and family gatherings.
Main Ingredients
- 3 pounds roma tomatoes (Use ripe tomatoes for the best flavor.)
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- to taste Salt (Adjust the seasoning to your taste.)
- to taste Fresh ground black pepper (Adjust the seasoning to your taste.)
- 4 cups vegetable broth
- 1/2 cup heavy cream (For extra creaminess, add more heavy cream or a dollop of sour cream when serving.)
Preparation
- Bring a large pot of water to a boil over high heat. Cut a small X in the stem end of each tomato.
- Drop the tomatoes into the boiling water and blanch them for about 1 minute.
- Using a slotted spoon, transfer them to a pot of cold water to cool.
- When cool enough to handle, remove and discard the skin from the tomatoes, remove the core, and coarsely chop the flesh.
Cooking
- In a large soup pot over medium-high heat, warm the olive oil.
- Add onions and garlic and cook until onions are translucent and garlic is fragrant, about 5 minutes.
- Add the chopped tomatoes to the soup pot with onions, season with salt and pepper, and cook for 5 minutes.
- Turn the heat to high, add the vegetable broth, and bring to a boil.
- Turn the heat to low and simmer for 30 minutes.
- Use an immersion blender (or regular blender – careful, it’s hot!) and puree the soup until smooth.
- Return the soup to the pot, add the heavy cream and simmer over low heat for about 15 minutes.
- If the soup is too thin, simmer for about 10 more minutes until slightly thickened. Taste and adjust the seasoning, adding more salt and pepper if needed.
Serving
- Serve hot in bowls and top with croutons, grated Parmesan cheese, or fresh basil for a garnish. Pair it with a slice of crusty bread to soak up every last drop.
If you have leftover soup, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in portions for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove.
