This homemade Tomato Soup recipe is a chunky version of the soup that’s vegan, gluten free, no added preservatives, easy to make, very filling and tastes quite delicious too.
There could nothing be more comforting than a bowl full of steaming hot soup especially on a cold day. I made this soup last weekend to go with these Cheesy Garlic Pull Apart Rolls
for dinner and oh boy, the combo was a match made in heaven. I’ve never had a fancy for clear soups and always prefer a soup that has more body, texture and volume to it and be filling at the same time like any other one pot meal does. Tomato soup is the most versatile of soup recipes as it can be made in many different ways, but I make it this way as my kids also prefer this version of tomato soup.
Basically if you use vegetable broth to make this soup, it will enhance the taste of the soup but if you do not happen to have any homemade stock at hand, you can use store bought soup cube instead. But since my kiddo has been restricted to things that are with high sodium content, I defer using that.
Just pull apart the roll and further pull it apart into small pieces and drop them into the soup, so that they could absorb some of the broth and eat it along with the soup. Trust me its heaven on any cold night and will soon become your comfort food at any time of the day.
Tomato Soup Recipe
Prep time: 5 mins | Cook time: 25 mins | Serves: 4
Recipe Cuisine: Continental | Recipe Category: Soups
- Tomatoes, ripe – 3
- Onion, medium – 1
- Carrot, small – 1
- Garlic – 2
- Italian seasoning – 1 tsp
- Water – 4 cups
- Sugar – 1/8 tsp
- Black pepper – to taste
- Salt – to taste
- Olive Oil – 1 tsp
- Wash the tomatoes and make 2 slits in the form of X at the bottom of the tomatoes.
- Bring 3 cups of water to bubbling boil. Place the tomatoes in the hot water, close with a lid and let it be for 10 mins. After 10 mins take out the tomatoes and peel the skin off the tomatoes. I did this in the microwave. Once the tomatoes cool, chop them into big chunks.
- Meanwhile slice the garlic. Chop the onion and carrots into big chunks.
- Heat a sauce pan with olive oil. Add garlic, onions, carrots and sauté for 2 mins. Add tomatoes and mix well.
- Add 4 cups water, salt, Italian seasoning, close with a lid and let it come to a boil over low flame. Let it cook for 5 more mins over low flame.
- Now gently scoop out the cooked vegetable chunks with a ladle and transfer it to a mixie jar.
- Pulse a few times at regular intervals. Do not grind it at one go and make into a puree or paste. There should still be vegetable chunks. If you have an immersion blender, you can pulse in the sauce pan itself.
- Now transfer the pulsed vegetable back to the broth, add sugar, black pepper and let the soup simmer for 5 more minutes.
- Garnish with coriander leaves or parsley and serve piping hot in individual soup bowls with croutons or garlic bread.
- Instead of using water to cook the vegetables, you can use vegetable stock if you have at hand.
- If you do not happen to have both vegetable stock and Italian seasoning at hand, use a vegetarian bouillon cube (soup cube). Crumble the soup cube and add it to water.
- Use the hybrid variety of tomato and not the standard ones as they will be very tangy.
- If using soup cube check the salt as the cube itself will have salt in it.
- Instead of carrots, you can also use a beetroot but it will give out a more intense earthy flavor than when compared to adding carrots.
Labels: Gluten Free, Soups, Vegan Recipes, Vegetable: Tomato