Tomato Soup - Simple and Creamy
Tomato soup is one of our family favourites. The first soup I ever tasted was Tomato! I guess it’s the same with my kids too and this fruit somehow creates a brightness in any dish.
The tomato soup recipe is very simple and creamy. I do not add extra cream but yes I’ve used some for garnishing in this picture.
1 tbsp olive oil
1large or 2 small carrot, peeled and chopped
3 garlic cloves, finely chopped
600 gms of tomatoes washed and quatered
1 tsp light brown sugar
1 bay leaf
500ml vegetable stock(optional) or use plain water
1 tsp cornflour mixed with 2 tbsp water
2 tbsp fresh thyme leaves
Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the bay leaf, carrot and garlic, cover with a lid and cook for 8-10 minutes, until softened and starting to colour.
Add the qautered tomatoes, sugar stir well to combine then cover the pan and cook for 10 minutes until the tomatoes start to soften.
Once the tomatoes are tender allow the mixture to cool
Take out the bay leaf fresh thyme leaves and add in thand blend the soup with an electric hand whisk or a mixer grinder, until smooth.
Strain the soup in a deep dish and vegetable stock/water and season with salt and pepper, light brown sugar and bring to the boil.
Reduce to a simmer and cook, uncovered, for 10 minutes.
Now add in the cornflour water/slury and mix well. Make sure there are no lumps. Give the soup a good boil and switch off the flame.
Adjust seasoning before serving.
Serve hot with bread croutons.
If you love to add cream add it after you switch off the flame and mix well.
Instead of thyme you can add basil too or even make it without adding any leaves.
Make sure the tomatoes are fresh and beautifully red.
White Sugar can be added instead of brown sugar this is done to balance the sourness of tomatoes.
You can replace olive oil with Butter and make the soup.
Adding carrots gives the creaminess to the soup.
For Bread croutons Here's the recipe
Enjoy making this delicious Tomato Soup.