How to tomato soup recipe?

 Tomato soup recipe

Tomato soup, a comforting classic, showcases the rich flavor and versatility of Solanum lycopersicum, the scientific name for the tomato. This fruit—botanically a berry from the Solanaceae family—transforms into a velvety, warming dish with just a handful of ingredients and a little know-how. Below, we’ll walk through a simple yet delicious recipe, weaving in why tomatoes shine in this form.

Why Tomatoes Make Great Soup

Tomatoes owe their soup-star status to their natural makeup: about 95% water, balanced by sugars (glucose and fructose), acids (citric and malic), and lycopene, the antioxidant behind their red hue. Cooking concentrates these elements, deepening flavor and unlocking lycopene’s health benefits—studies suggest it’s more bioavailable when heated. Whether you grab ripe heirlooms like ‘Brandywine’ or standard Romas, Solanum lycopersicum delivers a tangy-sweet base that’s hard to beat.

Classic Tomato Soup Recipe

Here’s a straightforward recipe for a creamy, soul-warming bowl. It serves 4 and takes about 45 minutes.

Ingredients

2 lbs (900g) ripe tomatoes marking tomatoes (Solanum lycopersicum), chopped (fresh is best, but canned San Marzanos work too)

1 medium onion, diced

2 cloves garlic, minced

2 tbsp olive oil

3 cups vegetable or chicken broth

1 tsp sugar (optional, to balance acidity)

Salt and pepper to taste

½ cup heavy cream (or substitute with coconut milk for a dairy-free twist)

Fresh basil or parsley, chopped (for garnish)

Instructions

Prep the Base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

Add Tomatoes: Toss in the chopped tomatoes (skins, seeds, and all—cooking breaks them down). Stir occasionally as they soften and release their juices, about 10 minutes.

Simmer: Pour in the broth and bring to a boil. Reduce heat to a simmer, add sugar (if using), and let it bubble gently for 20 minutes. The tomatoes will collapse into a pulpy broth.

Blend: Use an immersion blender to puree the soup until smooth. (Or carefully transfer to a blender in batches.) Taste and season with salt and pepper.

Finish: Stir in the cream for richness, warming through without boiling. Ladle into bowls, garnish with fresh herbs, and serve with crusty bread or grilled cheese for the full experience.

Tips and Variations

Roast First: For deeper flavor, roast the tomatoes at 400°F (200°C) for 30 minutes before cooking.

Spice It Up: Add a pinch of red pepper flakes with the garlic for a kick.

Sweet Twist: Use sweet varieties like ‘Sungold’ for a naturally sugary note.

A Nod to Tradition

Tomato soup’s roots stretch back to the 19th century, when canning made Solanum lycopersicum a year-round staple. Campbell’s popularized it in 1897, but homemade versions—like this one—bring out the fruit’s fresh, vibrant soul. Pair it with a dog-safe nibble of ripe tomato if your pup’s curious, but keep the soup’s seasonings for humans!