Homemade Tomato Soup is an amazing recipe that produces a welcoming warming bowl of goodness. Serve as either a starter, main dish or as a soup dish. Using simple ingredient and a few herbs (Basil or Thyme are my favourites). Also don’t forget, this can be made in advance and stored in the fridge for a few days or a few months in the freezer.
Homemade Tomato Soup
- Place a large pan over a medium heat.
- Add the butter and oil and heat until the butter melts.
- Add the onion and garlic and cook until soft. Do not allow to colour. Should take about 7 – 9 minutes.
- Add the flour to the pan and thoroughly stir coating the onions and garlic.
- When coated, carefully add the broth, sugar, basil and tomatoes and a good pinch of salt and pepper.
- When combined, raise the heat to a medium high heat until its starts to simmer. Continue to stir making sure nothing sticks to the bottom of the pan.
- Reduce the heat to low and place the lid on the pan. Allow the mixture to keep a gentle simmer for about 40 minutes.
- Let the soup cool slightly and fish out the basil leaves. They've served their purpose now.
- Carefully ladle the soup from the pan into a blender in batches.
- Blitz to the texture you want.
- When all done, return the soup to the pan and reheat until warm.
- Taste and season with salt and pepper if required.
- Serve into warmed bowls.
- Garnish with herbs or edible flower petals.
- If you are not having it straight away, lave in the pan to warm up later or transfer to an airtight container and allow to cool.
- When cool, store in the fridge.
- Reheat in a pan when needed.