Tomato Soup is a staple in my home, any weather. My kids love it specially my youngest one. I almost never get canned tomatoes. I always buy fresh and when they are in season, I buy in bulk and freeze for various purposes like Pizza and Pasta sauce, Mutton stew, Chicken Karachi.
How to make a simple tomato soup with fresh tomatoes?
Usually any kind of tomatoes will work.
You can either boil them or roast them (more details below).
Other ingredients are fairly simple, olive oil, seasonings (salt, pepper, dried basil and oregano), garlic cloves and herb like coriander.
If you are looking to make something as a main dish to serve with tomato soup check out this amazing warm chicken pot pie or these cheese fatayer. Simple dinner rolls is a great pairing for this warm tomato soup.
Substitutions and Variations
Traditionally you will find red capsicum /bell-pepper in the tomato soup recipe, however this vegetable is not commonly found in Pakistan and somewhat overpriced in the Middle East. Hence I usually add one carrot which gives the soup a little orangish hue than red but taste wise its 10/10.
Fresh basil is also one of the ingredients that is not readily available so I usually use coriander – few stems and leaves.
You can use coconut cream instead of fresh cream for dairy free option.
If you don’t have chicken stock at hand you can use vegetable stock or even chicken cube for the extra flavor and punch. On lazy days, I will just use water.
If you do not want to roast the tomatoes and other vegetables, you can boil till tomatoes are fork tender about the same time as roasting 25 minutes.
How to serve tomato soup?
This is such a versatile soup that it goes with Desi Pakistani cuisine as well as continental.
I love to make it with some kind of Pulao (Pilaf), salads, sandwiches, burgers.
It is a great side dish to serve at any meal and party.
Storage and Make Ahead
You can make this soup up to 2 days ahead and keep refrigerated. When ready to serve, give it a boil and serve hot.
I usually freeze tomatoes blanched (a boil and skin removed) but not the finished soup.
You can however, freeze the leftover or whole batch in an airtight container for up to 3 months.
Tomato Soup Recipe with Fresh Tomatoes
Ingredients
- 4 medium-large tomatoes (about 750 grams)
- 1 red capsicum/bell-pepper*
- 6 Garlic cloves
- Salt, pepper, dried oregano and basil
- Few sprigs Coriander (stems and leaves)**
- 2 tablespoons Olive oil
Instructions
- Chop the tomatoes and capsicum in big chunks, peel the garlic cloves.
- On a large roasting sheet, line with baking paper, spread tomatoes, capsicum, garlic.
- Drizzle with oil and sprinkle all the seasonings.
- Bake in a pre-heated oven at 400-450F for 20-25 minutes rotating the tray half way through.
- Cool completely.
- Blend in batches or you can use stick blender along with coriander.
- If you feel there is skin and seeds still visible, pass it through a thick strainer pressing all the pulp down.
- Transfer to a saucepan and add stock.
- Check for seasoning and cook till the desired consistency is achieved.
- Serve warm with crutons, dash of olive oil and a splash of cream, all optional.
Notes
* You can use carrot or skip altogether
** Use fresh basil if you have access
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