Fresh Tomato Soup Recipe
A simple and easy-to-make tomato soup recipe with fresh tomatoes, olive oil, garlic, basil, and herbs. Serves also well as a sauce!
Servings: 6 to 8
Calories: 172kcal
Ingredients
- 4 tablespoons extra virgin olive oil + a little bit extra
- 2 kilograms (4 pounds) fresh ripe tomatoes the ripest the better!
- 350 grams (2 medium-sized) onions sliced
- 4-5 large garlic cloves peeled and smashed
- 1 teaspoon thyme
- 1 teaspoon oregano
- 6-8 fresh basil leaves (or a little bit extra if you like)
- coarse sea salt
- freshly ground pepper
- 1½ cups hot water or vegetable or chicken stock
- OPTIONAL: ⅔ teaspoon sugar
- crumbled feta cheese to serve with
Instructions
- Heat a generous splash of olive oil in a cooking pot over moderate heat.
- Add the onions and garlic and saute over medium to low heat for about 20 minutes until almost caramelized. Meanwhile, prepare the tomatoes.
- Cut the fresh tomatoes into bite-sized pieces.
- Add the tomatoes to the pot and raise the heat to high.
- Season with coarse sea salt and stir until tomatoes get mushy and soupy.
- Pour in the hot water or stock.
- Add the basil, oregano, and thyme. Season with extra coarse sea salt if needed. At this point taste to see if the tomatoes are sourish and if necessary add ⅔ teaspoon of sugar.
- Simmer covered over medium-low heat for 50 minutes.
- Add the 4 tablespoons of olive oil. Season with freshly ground pepper.
- Pulse the soup using an immersion blender. If you want the soup thicker put it on the stove again and simmer for a few more minutes over low heat, uncovered.
- Serve with crumbled feta cheese on top if you like and garnish with some fresh chopped basil.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 20mg | Potassium: 891mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2821IU | Vitamin C: 51mg | Calcium: 58mg | Iron: 1mg