Tomato soup
This creamy tomato soup combines tomato juice and milk with sautéed onions for a comforting, rich dish. Easy to prepare, it’s perfect for any season and can be blended for a smooth texture.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup tomato juice2 cups milk (2% fat)
2 tbsp all-purpose white wheat flour
1 dash salt
1 onion
2 tbsp butter
Tomato soup is a classic comfort dish that's perfect for any season. It's rich, flavorful, and surprisingly easy to make with just a few simple ingredients. Follow this recipe to create a delicious, creamy soup that will warm you up from the inside out.
Instructions:
- Peel and finely chop the onion. Ensure the pieces are small and uniform to help them cook evenly.
- In a medium-sized pot, melt the butter over medium heat.
- Add the chopped onion to the pot and sauté until the onion becomes soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Once the onion is tender, sprinkle the all-purpose flour over the onions.
- Stir continuously to combine the flour with the butter and onions, creating a roux. Cook for about 2 minutes, allowing the mixture to bubble but not brown.
- Slowly pour in the tomato juice, stirring constantly to avoid lumps.
- Gradually add the milk, continuing to stir to maintain a smooth consistency.
- Bring the mixture to a gentle boil while stirring; this helps to thicken the soup. It should take about 5 minutes.
- Add a dash of salt to the soup. Taste and adjust seasoning if necessary.
- Reduce the heat to low and let the soup simmer for about 10-15 minutes, allowing all the flavors to meld together. Stir occasionally.
- For a smoother texture, you can blend the soup using an immersion blender directly in the pot, or transfer it to a blender in batches and blend until smooth. Be cautious of hot splashes.
- Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs like basil or parsley and a swirl of cream for added richness.
There you have it – a simple yet delicious cream of tomato soup that’s sure to please your taste buds. This homemade version is healthier and more satisfying than anything you can find in a can. Enjoy it with a slice of crusty bread or a fresh salad for a complete meal.
Tomato soup FAQ:
Leftover tomato soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months.
If your tomato soup is too thin, you can thicken it by simmering it uncovered for an additional 5-10 minutes to allow more moisture to evaporate. Alternatively, you can mix a bit more flour with water to create a slurry and stir it into the soup.
Yes, you can substitute 2% milk with a non-dairy alternative such as almond milk, oat milk, or coconut milk. However, make sure to choose a variety that is unsweetened to maintain the soup's flavor.
The soup is done when it has simmered for 10-15 minutes, allowing the flavors to meld. The mixture should be hot throughout and have a slightly thickened consistency. Taste for seasoning before serving.
If the soup is too salty, you can balance the flavor by adding a small amount of sugar, a splash of vinegar, or additional tomato juice and milk, which will dilute the saltiness.
Tips:
- Use fresh, ripe tomatoes if available for an even richer flavor. Substitute the tomato juice with the equivalent amount of blended fresh tomatoes.
- To avoid curdling when combining the tomato juice with milk, try tempering the milk by adding a small amount of the hot tomato mixture to it gradually.
- For a smoother texture, you can blend the soup with an immersion blender after cooking.
- Add a pinch of sugar to balance the acidity of the tomatoes if needed.
- Garnish with fresh basil or a dollop of cream for added flavor and presentation.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 5g
Carbohydrates 13g
Fiber 0.82g
Sugar 9g
Fat 8g
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