Restaurant Style Tomato Soup
A rich, velvety tomato soup with deep roasted flavor, perfect for cozy evenings.
Equipment
Ingredients
Main Ingredients
tomatoes (ripe)
1 kg
onion (large)
1 piece
garlic cloves
3 piece
carrot (medium)
1 piece
olive oil
30 ml
vegetable broth
500 ml
heavy cream
120 ml
fresh basil
5 g
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Wash tomatoes, peel and chop onion, carrot, and garlic.
Sauté aromatics
Heat olive oil in a pot, add onion, carrot and garlic. Cook until softened.
Add tomatoes
Add chopped tomatoes and cook for 5 minutes until they start to break down.
Simmer the soup
Pour in vegetable broth, season with salt and pepper. Bring to a boil, then simmer for 15 minutes.
Blend the soup
Use an immersion blender to puree the soup until smooth.
Finish and serve
Stir in cream if using, adjust seasoning, and serve hot garnished with basil.
Original recipe
Storage
Store without cream for best freezing results. Add cream after reheating.
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