Go Back

Homemade Tomato Soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Margaret Bose Johnson

Ingredients

  • 6 cups (3 lbs/1.35kg) peeled diced tomatoes, juice and seeds mostly squeezed out, see instructions below, or 6 cups good quality Italian San Marzano canned whole tomatoes (one large 28oz/798ml can + one 14oz/398ml can) with their juices. See notes, below, if using less flavourful supermarket tomatoes.
  • ¼ cup (60gms) butter
  • 1 medium onion, finely chopped (~1 cup)
  • 2 tablespoons tomato paste (plus more if tomatoes are bland)
  • 2 bay leaves
  • 1 teaspoon fine sea salt
  • ½ teaspoon white pepper
  • ¼ teaspoon allspice
  • ⅛ teaspoon baking soda
  • 3 cups (720ml) vegetable stock divided
  • 2 tablespoons cornstarch
  • ½ cup (120ml) heavy cream/whipping cream
  • 2 tablespoons sherry, optional

Instructions

  • Peel the tomatoes, either by using a serrated vegetable peeler or dipping them into boiling water for 1 minute, then removing them to ice water and slipping off the peels. Core the tomatoes and cut them in half across the equator, then gently squeeze out most of the seeds and juices. Cut the tomato flesh into cubes and pack them into a measuring cup to measure them until you have 6 cups (or weigh them on a scale). Set them aside.
    If using canned tomatoes, squish the tomatoes with your hands to break them up, and set them aside.
  • Heat the butter in a large saucepan or medium-sized dutch oven over medium heat. Add the diced onions and cook them for 2 to 3 minutes, until they are softened and translucent.
  • Add the tomatoes, tomato paste, bay leaves, salt, pepper, and allspice. Stir in the baking soda - it will foam up a bit (baking soda helps neutralize the acid in the tomatoes, making them milder and sweeter).
  • Mix ¼ cup (60ml) of the vegetable stock with the cornstarch and set it aside. Pour the remaining stock into the soup.
  • Bring the soup to a boil, then reduce the heat to a simmer and cook the soup, uncovered, for 20 minutes (bubbling gently).
  • Stir up the cornstarch slurry and pour it into the simmering soup. Boil for 2 or 3 more minutes, until the soup is slightly thickened.
  • Remove the bay leaves and pour in the cream and sherry (if using). Cook for another minute or two to heat through. Taste and adjust for seasoning, add more salt or white pepper if needed, or a pinch of sugar.
  • Three options to finish the soup:
    1. Leave the soup as is, with a rustic, chunky texture
    2. Puree it with an immersion blender for a creamy texture with small bits in it
    3. For an ultra-creamy soup, purée it with the immersion blender, then pass the puréed soup through a fine-meshed strainer to remove any small textured bits.
  • Serves 4.

Notes

The tomatoes you use make all the difference to this soup. If using fresh tomatoes that are not sun-ripened garden or market tomatoes (like less flavourful supermarket tomatoes), add a tablespoon of sugar and an extra tablespoon or two of tomato paste to the soup to compensate and add more tomato flavour.
If using canned tomatoes, make sure to get good quality Italian San Marzano tomatoes. They will be canned in their own juices, and are much more sweet and intense in flavour than other canned tomatoes.
*If you want your soup to have the texture of canned tomato soup, purée it and then pass it through a fine-meshed sieve.