Winter Special – Creamy Tomato Soup

Name: Winter Special – Creamy Tomato Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Ingredients: 6 to 8 Tomatoes, cut into four pieces; 200 g Cherry Tomatoes,; 1/4 cup Sun-Dried Tomato,; 1 Onion (large), cut into bigger pieces; 6 to 8 Garlic Cloves, peeled; A Few Sprigs of Rosemary,; 25 g Basil Leaves,; 2 tbsp Olive Oil,; 1/2 tsp Garlic Powder,; 1/2 tsp Onion Powder,; 1/2 tsp Black Pepper, freshly cracked; 1/4 cup Milk Cream,; 500 ml Vegetable Broth, or water; Salt, to taste; A Pinch of Sugar, or as needed; Extra Virgin Olive Oil, to drizzle; Ciabatta Bread, or croutons

When the cold days arrive, all we want is some comfort in a bowl. Thick, creamy, and rich in flavors – this tomato soup is not just any tomato soup. It’s different. It is made with three kinds of tomatoes that add their unique flavor to this recipe. The tomatoes are roasted in the oven with some herbs that make this soup even more delicious. It’s a must-try. It is like a warm comfort in a bowl.

STORY TIME

Let me be honest here, I was never a fan of tomato soup. But Jatin crazily loves tomato soup. Since we met, I have always seen him looking for tomato soup in restaurants and even on the streets of Delhi. In winter, you get a hot cup of tomato soup in some shops in Delhi. They are not very delicious and not at all expensive. They give you that in a paper cup just like tea. But when we both used to walk in Connaught Place, in chilly Delhi winters, I used to hold a cup of tea and Mr. Jatin soup. Ahhhh…that reminds me of our dating times 🙂

Now when we are living in Germany, he always orders tomato soup in restaurants and even gets packets of tomato soup to have them at home. It took me a long time but now I realised that I have to make some good tomato soup for him at home. I don’t like when he eats ready-to-eat soups. & one day I did my own experiment with tomato soup and Voila! I created the best tomato soup ever 🙂 Why do I call it the best? Because it transformed a non-tomato soup lover into a fan of tomato soups. Literally.

We eat this soup with some ciabatta or baguette bread, top it up with some extra-virgin olive oil, and slurp. That’s truly my happy place now.

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WHY DO I CALL IT THE BEST?

Well, you might have had a lot of tomato soups but this one is different. I used some different ingredients that jazzed it up a little and made it even tastier.

Used three kinds of tomatoes – regular, cherry tomatoes and sun-dried tomatoes.
Roasted tomatoes in the oven along with some garlic, onion and rosemary.
Added a lot of basil which goes amazingly well with tomatoes.
Used vegetable broth instead of water.
Added a dash of garlic powder & onion powder which in my opining are the best flavour enhancers.
Topped it off with some good quality extra virgin olive oil.

I believe that every ingredient has a unique flavor. But not necessarily every combination works. But the combination of different kinds of tomatoes, oven-roasted with some onion, garlic, and rosemary is beyond words. It does not just smell so amazing but you actually feel like eating the roasted tomatoes as a salad. They release some of their juice that is literally addictive.

This soup will make you happy. Nothing quite like it, to warm you up to your core. I even added a good amount of basil leaves because tomato and basil are like best buddies. They perform well when they are together. And the best of all is enjoying this soup with some fresh ciabatta bread. Perfect combination. You don’t even need to toast the bread. Just get it fresh, make soup tomato soup and you are all set. I bet after having this in chilly winters, you will have a happy mood and a good night’s sleep (if consumed in dinner).

WHY USE BROTH INSTEAD OF WATER?

In this recipe, I suggested using homemade vegetable broth instead of water. Using vegetable broth takes the taste to another level. It makes the soup even tastier. Of course, you can use water also but I feel water just adjusts the consistency of the soup but doesn’t add any depth of flavor.

Making vegetable broth is quite easy too. I make it using all the vegetable peels which I usually discard. But in winter, I keep a bottle of vegetable broth ready at all times because we make soups, Khow suey, Thai curry, and ramen a lot. I always make it using vegetable scraps, even adding some leftover raw vegetables which we couldn’t finish and lying around in the refrigerator. I add spinach leaves too because it makes the broth much better in taste. I add some herbs and seasonings and just let it cook on the lowest flame for an hour or so. You don’t need to do anything, just sit and relax and it will be ready.

So, keep some vegetable broth ready in your refrigerator.

IS THIS RECIPE VEGAN?

I am afraid not. I added some milk cream to it. But you can surely make it vegan by using some plant-based cream or if you can’t find any, just skip the cream part. You can even add cashew paste instead of cream to get that creaminess in your soup. This soup is already quite thick and creamy.

OTHER RECIPES TO TRY IN WINTERS

Now you are all ready to make this delicious, comforting, nutritious, vegetarian tomato soup at home. So, grab all the ingredients, and let’s start cooking.