Tomato Soup
From The Community Cookbook, the community-vetted cookbook
Log in to follow updates.
0 followers
Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. Many countries have their own versions of tomato soup which all vary in taste, portions and ingredients.
Source: Wikipedia (Tomato soup)
Slow simmer and blending integrate acidity with sweetness.
Silky tomato soup for all seasons.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 (28 oz) can whole peeled tomatoes
- 2 cups vegetable stock
- 1/2 cup heavy cream
- 1 tbsp tomato paste
- Kosher salt and black pepper, to taste
- 1 tsp red wine vinegar (optional)
Method
- In a heavy pot, cook onion and garlic in olive oil over medium heat until soft and sweet.
- Add tomatoes, tomato paste, and stock and simmer gently for 20 minutes.
- Blend until completely smooth with an immersion or countertop blender.
- Return to low heat, stir in cream, and warm without boiling.
- Season with salt, pepper, and vinegar to brighten if needed.
Why These Techniques Work
Browse techniquesPost-simmer blending
Why it works: Creates fine particle dispersion and smoother mouthfeel.
Why this recipe uses it: Tomato soup is best with velvety texture.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
Cook feedback
Tell the community whether this version worked as-is.
Cook outcomes currently contribute up to 0% of confidence.
0 made this with no notes · 0 shared notes