Rich and hearty with just enough bite, this soup will warm you through and through.
I know I have said it before, and I am sure I will say it again, but I am not the biggest soup fan. However, like the exception that proves the rule, I keep finding soups with just enough uniqueness that contradict my own opinion, like this hearty and savory tomato soup recipe.
Tomato soup is definitely not a new dish. The first written recipe for tomato soup in the United States predates the Civil War. In 1897, the Campbell’s Soup Company introduced its condensed soup line, which included its version of tomato soup. Over the years, tomato soup has had countless variations. This particular recipe displays that versatility as it is a heartier version featuring onion, garlic, celery, and carrots.
Is this Tomato Soup Recipe Healthy?
The healthiness of this tomato soup recipe depends largely on your personal dietary needs. As usual, let’s break down the ingredients of this tomato soup recipe to see the nutritional value of each component. Tomato soup is often considered healthy for many reasons. Tomatoes contain numerous vitamins, antioxidants, and fiber. They are high in lycopene, a compound that can help lower bad cholesterol; potassium, which helps maintain blood pressure; vitamin C, which keeps your blood vessels flexible and strong; and soluble fibers, which help you feel full and reduce overall food intake. Additionally, tomato soup is low in calories and saturated fats, making it a heart-healthy choice.
Why do tomatoes and basil complement each other?
This recipe, like many others, capitalizes on the pairing of tomatoes and basil. You have probably seen these two together plenty of times, from Caprese salads to tomato soup. So, why do tomatoes and basil go together so often? Tomatoes and basil pair well for several reasons. The first is flavor; basil is slightly sweet and aromatic, which directly complements the savory juiciness and acidity of tomatoes. Second is aroma; the aromas of tomatoes and basil blend so well that when you plant them close together in the garden, the basil’s oils can infuse the tomatoes. Finally, both plants thrive in the same environment, making them a natural pair in various cuisines and cultures. Tomatoes and basil complement each other so well that it almost seems like they’re ingredient soulmates.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 (28-ounce) can whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
INSTRUCTIONS
Sauté
Cook onions, garlic, carrot, and celery until soft.
Simmer
Add tomatoes, broth, and seasonings; cook.
Blend
Puree soup until smooth, adjust taste, and serve.
Devour!
FAQs & Tips
To store your homemade tomato soup, allow it to cool to room temperature, transfer it to an airtight sealed container, and store it in the fridge for up to five days or freeze it for up to three months. Allow frozen soup to thaw in the fridge overnight before reheating on the stovetop on medium heat until it simmers.
Of course, you can add spice to your homemade tomato soup a few different ways. I enjoy slicing jalapeños or serrano peppers into your soup; you can also add powdered cayenne pepper or a liquid hot sauce. Like I said, I prefer the natural flavor of sliced peppers.
Not everyone owns an immersion blender. The good news is that you can use a standard blender. Just pour your ingredients into the blender a little bit at a time.
Serving Suggestions
This homemade tomato soup recipe is so hearty and delicious that it does not need much to be perfect. My favorite serving companion for this soup is a delightful homemade grilled cheese sandwich. For a delicious crunch, you can also make garlic croutons and top your tomato soup with them.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 28-ounce can whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, garlic, carrot, and celery, and cook until softened, about 5 minutes.
- Pour in the can of whole peeled tomatoes with their juices and use a spoon to break them into smaller pieces.
- Add vegetable broth, sugar, dried basil, and oregano. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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