Tomato Soup

Canned whole tomatoes (San Marzano or any quality brand) deliver more consistent, richer results year-round — they are harvested at peak ripeness. Fresh tomatoes only work well in summer when truly ripe and fragrant; winter hothouse tomatoes produce a watery, acidic soup with no depth. If using fresh tomatoes, roast them in the oven at 200°C for 25–30 minutes first: this caramelises the sugars and concentrates the flavor.

Sourness comes from underripe or low-quality tomatoes, too little onion and carrot (which provide sweetness), and insufficient cooking time. Three fixes: 1) add a pinch of sugar; 2) simmer a piece of carrot in the soup and remove it before blending; 3) stir in 1–2 tablespoons of butter at the end — fat softens acidity and rounds out the flavor. Another option is to add 50–100 ml of cream or coconut milk.

The secret is double blending and straining. First blend the soup until smooth, then push it through a fine-mesh sieve or colander using a silicone spatula. This removes skin and seeds that remain even after blending. For an even creamier result, add a piece of bread crumb (30–40 g) during cooking — it binds the texture. An immersion blender gives a slightly coarser result than a countertop blender.

The classic pairing is croutons or grilled cheese toast. But there are interesting alternatives: crispy roasted chickpeas (with paprika and salt), pan-fried halloumi pieces, a spoonful of ricotta or goat cheese, or basil oil (blend olive oil with fresh basil). For richness, swirl 1 tablespoon of heavy cream into each portion. Turkey meatballs also work wonderfully — the soup becomes a complete meal.

Tomato soup without cream freezes beautifully for up to 3 months. Add cream or milk only after thawing and reheating, otherwise they will split. Freeze in individual portions (300–400 ml containers) for easy thawing. In the refrigerator it keeps for 4–5 days and tastes better on the second day. When reheating, add a splash of water or broth — the soup thickens in the fridge.