Best Tomato Soup Homemade (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 stalks celery, thinly sliced (approximately 120 grams)
02 -
1/2 yellow onion, thinly sliced (approximately 120 grams)
03 -
1/2 small fennel bulb, thinly sliced (approximately 100 grams)
→ Tomato Elements
04 -
2 tablespoons tomato paste
05 -
2 cans whole peeled tomatoes, 800 grams each (including juices)
06 -
355 millilitres tomato juice
→ Dairy and Cream
07 -
4 tablespoons unsalted butter (approximately 56 grams)
08 -
120 millilitres heavy cream, plus additional for drizzling
→ Seasoning and Enhancers
09 -
2 teaspoons kosher salt, divided
10 -
1 tablespoon light brown sugar
11 -
1/4 teaspoon crushed red pepper flakes
12 -
1/4 cup fresh basil leaves
# Step-by-Step Directions:
01 -
In a large pot over medium heat, melt the unsalted butter. Add the celery, onion, fennel, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened and translucent, approximately 7 to 8 minutes.
02 -
Stir in the tomato paste and cook, stirring frequently, until it darkens in colour, about 2 minutes. Add the crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute.
03 -
Add the whole peeled tomatoes with their juices, tomato juice, and light brown sugar. Bring the mixture to a simmer, mashing the tomatoes gently with a wooden spoon or spatula into large pieces. Cook, stirring occasionally, until the soup is slightly reduced, about 10 minutes. Remove from heat and let cool for 5 minutes.
04 -
Transfer half of the soup mixture to a blender and blend until completely smooth, or use an immersion blender to puree the soup in the pot. Pour the blended soup into a large bowl and repeat with the remaining soup. Return all puréed soup to the pot.
05 -
Stir in the heavy cream until fully integrated. Cook the soup over medium heat, stirring frequently, just until heated through—do not allow the soup to boil. Season with the remaining 1 1/2 teaspoons salt.
06 -
Distribute soup among bowls. Drizzle with additional cream and garnish with fresh basil leaves before serving.
# Helpful Notes:
01 -
For the smoothest soup texture, blend in batches and strain through a fine-mesh sieve if desired.
02 -
Soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
03 -
Avoid boiling the soup after adding cream to prevent separation and maintain a silky finish.