Cream of tomato soup is always a comforting dish, especially when it showcases fresh ingredients. If you adore Greek-inspired cooking, you will love this cream of tomato soup that combines vine-ripened tomatoes, carrots, basil, and a hint of spice. Cream of tomato soup can also be a nostalgic reminder of childhood meals, yet it feels gourmet when prepared with homemade flair. In this blog, we will guide you through every step, ensuring your final bowl brims with flavour and warmth.
Gathering Fresh Ingredients and Essential Equipment
Many of us first discovered canned soups at friends’ houses. However, our parents often insisted on preparing an even better version at home. That tradition led to homemade tomato soup made with fresh ingredients. Today, we carry on that philosophy by using tomatoes, onions, celery, and carrots in this recipe.
Moreover, you can take advantage of tomatoes that are slightly soft or imperfect. If they are not ideal for a Greek salad, they work wonderfully in this soup. Wash them, remove the core, and chop them without worrying about size. Eventually, you will blend everything anyway, so uniform pieces are not essential.
In addition, you should gather a few key items before you begin. You will need a large sauce pot, an immersion blender (or a regular blender), and some measuring tools. When you use an immersion blender, you can control the level of creaminess. However, a standard blender will also work if you blend in batches.
Furthermore, you can customise the final soup to suit your preference for richness. For instance, some cooks prefer low-fat milk, while others prefer full-fat milk. Feel free to experiment with lactose-free options if you want to reduce dairy content. The important thing is to pick the milk you enjoy.
Keep in mind that a sprinkling of feta adds a tangy finish. If you plan to garnish with cheese, have some crumbled feta ready. This final touch contrasts beautifully with the silky tomato base and adds a delightful Greek twist.
Simple Steps for a Rich and Creamy Soup
Begin by melting the unsalted butter in a large pot. Then, add the diced onion and chopped celery, stirring regularly. After about five minutes, the onion and celery will soften. Next, toss in your chopped carrots, cooking for another five minutes to coax out their natural sweetness. Stir often to prevent scorching.
Now, introduce the chopped tomatoes, vegetable or chicken stock, garlic cloves, basil leaves, a bay leaf, and dried red peppers (or chilli flakes) into the pot. Season with ground black pepper and a little salt. Let the mixture simmer uncovered for 30 minutes over medium heat. This allows the flavours to mingle and develop.
After half an hour, remove the pot from the heat. Use a spoon to fish out the bay leaf and any whole dried peppers. Discard them. Then, reach for your immersion blender and puree the soup until smooth. If you crave an ultra-velvety consistency, blend it longer. If you like a bit of texture, stop sooner.
Finally, stir in the milk of your choice. This step transforms the mixture into a luscious, cream-like soup. Feel free to add more salt if needed. When you are ready to serve, ladle the soup into bowls. Sprinkle each portion with a tablespoon of crumbled feta. This garnish melts slightly, creating a pleasant layer of tangy flavour on top.
The result is a warm, satisfying soup that proves homemade cooking can be simple. Serve it as a starter, or enjoy it as a light main. Pair your cream of tomato soup with crusty bread or grilled cheese for a hearty meal.
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