tomato soup recipe

Homemade Tomato Soup with fresh roasted heirloom tomatoes, topped with crispy Halloumi Croutons. A healthy bowl of velvety goodness! Keep this vegan by using vegan yogurt, sour cream or a swirl of olive oil, and subbing bread croutons for Haloumi!

Homemade Tomato Soup with Halloumi Croutons

tomatoes,

red onion-

garlic cloves-

thyme leaves

broth -veggie

basil leaves

salt and pepper

½ -1 cup plain greek yogurt, sour cream, heavy cream olive oil.

On parchment or foil-lined sheet pan, spread out tomatoes ( cut side down), onions, and garlic. Sprinkle with the thyme, drizzle with oil and give a good toss. Roast for 25-30 minutes, or until onion is tender and tomatoes have just begun to caramelize at their edges.When done, remove from the oven and let cool for 5-10 minutes.

While the tomatoes are roasting, cut the haloumi into small 3/4 inch cubes. Pat dry. Heat a tablespoon of oil in a skillet over medium-high heat and sear the haloumi on two sides, until golden, not over crowding and turning heat down if necessary. Place on a paper towel-lined plate.

When the tomatoes are cooled, blend them along with all their flavorful juices from the tray, using a blender,  with the cold stock, working in small batches. Or use an immersion blender. Blend until creamy and smooth. Place in a pot, over low heat, add salt and pepper to taste and bring to a gentle simmer. Stir in basil (saving some for garnish). Simmer for 10 minutes until soup reduces a bit and flavors meld.

Swirl in ½ cup yogurt to the pot of soup. Taste and adjust salt. Add more yogurt ( or sour cream or heavy cream)  if you prefer a creamier soup. (To keep this vegan, a drizzle of good olive oil is nice, and obviously leave off the haloumi.)

Serve soup in bowls, with a little swirl of yogurt. Top with a few haloumi croutons and garnish with basil or scallion or chives.

This turned out so good. love the Haloumi croutons- great idea. Great texture and flavor.

Roasted Tomato Soup made in the instant pot brings the fresh flavors of a late summer garden to your dinner table. Thick and hearty and packed with basil and more, this easy dinner is loved by the whole family!

Instant Pot Tomato Soup

Roma Tomatoes, sliced lengthwise

olive oil, divided

tsp kosher salt

tsp black pepper

yellow onion, diced

garlic,

tomatoes

oregano

basil

parsley

thyme

chicken stock

heavy cream

Croutons (optional),

Shredded Parmesan Cheese (optional),

Chives onion

Heat the oven to 400 degrees Fahrenheit. Place...

Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.

Roast tomatoes in the oven for 45-60 minutes,...

Roast tomatoes in the oven for 45-60 minutes, set aside.

Set your Instant Pot to sauté and cook...

Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.

Add the garlic and cook an additional minute.

Add the crushed tomatoes, oregano, basil, parsley, and...

Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.

Add the chicken stock and roasted tomato halves.

Lock the lid in place and move the...

Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.

Release the remaining pressure and open the lid....

Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.

Stir in the heavy cream.

Serve with croutons and a little sprinkle of...

Serve with croutons and a little sprinkle of cheese and green onions, if desired. Enjoy!

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

olive oil

onion,

carrots, chopped

celery,

chili powder

Kosher salt

black pepper

white beans, drained and rinsed

c. low-sodium chicken (or vegetable) broth

water

head cabbage, chopped

red pepper flakes

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

This delicious soup is made with fresh tomatoes and can be eaten hot or cold!

Homemade Tomato Soup

Yellow Onion (chopped)

(2 tablespoons) Unsalted Butter

(1/4 cup) All Purpose Flour (regular or gluten-free)

Milk

Water

paste

Tomatoes (chopped)

Black Pepper (to taste)

In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.

Add the onions can sauté for 2 minutes.

Stir in the flour to coat the onions. Reduce heat to low.

Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).

Add the tomato puree and chopped tomatoes to the pot and stir to combine.

With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft (approximately 30 minutes).

When the soup is finished cooking it can be served as is. For a smoother texture process in batches through a conventional blender or use an immersion (stick) blender for desired texture.

Salt and pepper to taste before serving.

https://embed.mediavine.com/videos/pkjmk8xj5gnmkpr0yth6

Easy Homemade Tomato Soup is made with fresh tomatoes and can be eaten hot or chilled.

The best Spanish salmorejo recipe I've ever tried. Straight from my mother-in-law's cookbook to your own!

Salmorejo Recipe

Medium Tomatoes (the quality of the tomatoes

Medium Baguette

Cup Extra Virgin Olive Oil

Clove of Garlic (not too big)

Sherry

Salt

Hard Boiled Eggs

Serrano

Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes.

First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down.

Add bread: Take all of the "guts" out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down.

Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little by little.

Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust levels of salt, vinegar, garlic, and bread.

Serve in small bowls with diced hardboiled egg and sliced ham as condiments. Serve cold! Enjoy!

This easy Cream of Tomato Soup recipe is the perfect fresh tomato soup recipe and freezes and reheats very well. Ready in just 35 minutes!

Cream of Tomato Soup Recipe

red onion, (diced)

carrots, (diced)

garlic, (minced)

vine-ripened tomatoes, (diced)

tomato paste

chicken broth*

tsp sea salt, (plus more to taste)

ground black pepper, (plus more to taste)

almond milk*

Heat the olive oil in a large, deep stock pot over medium heat.

Add the onion and carrots and saute for 8-10 minutes, until tender.

Add the garlic and cook for 1 minute.

Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.

Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.

Return to the pot, if applicable, and then add the almond milk and stir to combine.

Season to taste with any additional salt and/or pepper.

https://content.jwplatform.com/videos/8aOlEwMr.mp4

This Cream of Tomato Soup Recipe is the perfect tomato soup recipe using fresh tomatoes.

A Sweet Pea Chef - Cream of Tomato Soup

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

Simple Tomato Soup

ghee, butter

carrots, thinly sliced (or sub celery or red bell pepper)

honey sugar

salt, more to taste

pepper

cayenne (optional, but good)

cream

sour cream- optional!

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it&#8217;s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

Absolutely the best tomato soup I've ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

Made this for dinner.  Excellent.  I used carrots, celery and red bell pepper in it.  I doubled the recipe.  I’ll freeze some and use some in a creamy Parmesan pasta sauce.

Wonderful! I've been looking for a really good vegan tomato soup recipe, and this  is it!

This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

Nice recipe, my mum's new favourite soup recipe. 

You've set the bar  of expectations pretty high for me now hehe

I made the vegan version as I was curious, cashew was a great substitute for milk/cream. 

Thank you :)

This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper &amp; 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

https://content.jwplatform.com/videos/NuNDlcVZ.mp4

Simple Tomato Soup can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. Video.

Simple Tomato Soup Video 

This classic tomato soup recipe, seasoned with basil and thyme, is the perfect bowl of comfort. Make a batch early in the week then easily rewarm for comfort food every night.

Quick and Easy Tomato Soup Recipe

butter

sweet onion, finely chopped

garlic, minced

all-purpose flour

chicken broth

sugar

salt

In a large nonreactive stock pot or Dutch...

In a large nonreactive stock pot or Dutch oven, heat oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, about 6 minutes.

Add garlic and continue to cook, stirring for...

Add garlic and continue to cook, stirring for another 2 minutes until soft but not browned. Add flour and stir to coat onion and garlic for about 2 minutes.

Add basil and thyme and continue to stir...

Add basil and thyme and continue to stir to toast about 2 minutes, until fragrant.

Add broth, crushed tomatoes, sugar, salt and pepper....

Add broth, crushed tomatoes, sugar, salt and pepper. Bring to a simmer and stir to incorporate well. Cover, reduce heat to low and continue to cook for at least 30 minutes.

If you’re okay with a thicker soup, skip...

If you’re okay with a thicker soup, skip the next step (pureeing), season to taste and enjoy!

If you prefer a smooth/pureed soup, allow soup...

If you prefer a smooth/pureed soup, allow soup to cool slightly, and using a blender, or food processor carefully purée the soup in small batches of about 3-4 cups at a time, OR use an immersion blender to completely puree directly in the pot. (If using a blender or food processor be sure to vent/crack the lid to avoid steam building up.) Return pureed soup to the pot.

Season to taste with additional salt and pepper...

Season to taste with additional salt and pepper if needed. Serve warm. If desired, garnish with chopped fresh basil, chives, dill, sour cream, and/or your favorite crumbled or grated cheese.

A Japanese tomato noodle soup has many of the classic ingredients of Japanese noodle soups - a dashi broth, fresh udon noodles, soy sauce, ginger, garlic, mushrooms and bok choy. But it's the base of tomatoes and a dashi broth together that makes it truly unique.&nbsp;

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