Classic Tomato Soup Recipe

Olive oil: Used for sautéing the onion and garlic, adding a rich flavor base.

Onion: Provides a sweet and savory depth to the soup.

Garlic: Adds a pungent, aromatic flavor that complements the tomatoes.

Tomatoes: The star of the dish, providing a fresh and tangy base.

Vegetable broth: Adds a savory liquid base, enhancing the overall flavor.

Salt: Enhances all the flavors in the soup.

Sugar: Balances the acidity of the tomatoes.

Black pepper: Adds a mild heat and depth of flavor.

Basil leaves: Fresh and aromatic, they add a burst of flavor at the end.

When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This will help develop a sweeter, more mellow flavor base for the soup. Additionally, when blending the soup, you can use an immersion blender directly in the pot for convenience, or transfer it in batches to a countertop blender. Always be cautious with hot liquids to avoid splatters and burns.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that works well in soups.

• onion - Substitute with leek: Leeks provide a slightly sweeter and more delicate flavor, which can enhance the soup's taste.

• garlic - Substitute with shallots: Shallots offer a milder garlic flavor and add a hint of sweetness to the soup.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes are convenient and provide a consistent flavor and texture, especially when fresh tomatoes are not in season.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that can deepen the taste of the soup.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a subtle depth of flavor.

• black pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor profile that can add a unique twist to the soup.

• basil leaves - Substitute with oregano leaves: Oregano offers a robust and earthy flavor that complements the tomato base well.

• Allow the tomato soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual-sized containers.

• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully, making the soup even more delicious.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its rich flavor and creamy texture.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's consistency.

• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup appears too thick, add a splash of vegetable broth or water to reach the desired consistency.

• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until the soup is hot.

• Garnish with fresh basil leaves or a drizzle of olive oil before serving to enhance the presentation and flavor.

• Stovetop method: Pour the leftover soup into a saucepan. Heat over medium-low, stirring occasionally to ensure even heating. Once the soup is hot and steaming, it's ready to serve.

• Microwave method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until the soup is hot throughout.

• Double boiler method: Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the soup over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the soup is heated through.

• Slow cooker method: Pour the leftover soup into a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.

• Oven method: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through, until the soup is hot.

• Pot: A large vessel used for cooking the soup ingredients together.

• Olive oil: Used for sautéing the onions and garlic to bring out their flavors.

• Chopping board: A flat surface used for chopping the onions, garlic, and tomatoes.

• Knife: A sharp tool used for chopping the vegetables.

• Wooden spoon: Used for stirring the ingredients while they cook.

• Blender: An appliance used to blend the soup until smooth.

• Measuring spoons: Used to measure out the olive oil, salt, sugar, and black pepper.

• Measuring cup: Used to measure the vegetable broth.

• Ladle: Used for serving the soup into bowls.

• Bowls: Used for serving the finished soup.

Prep ingredients in advance: Chop the onion, garlic, and tomatoes ahead of time and store them in the fridge.

Use canned tomatoes: Substitute fresh tomatoes with high-quality canned ones to save chopping time.

Immersion blender: Use an immersion blender directly in the pot to blend the soup, avoiding extra dishes.

Pre-made broth: Use store-bought vegetable broth to cut down on preparation time.

Batch cooking: Make a larger batch and freeze portions for quick meals later.