A bowl of this creamy tomato soup will keep you warm and definitely satisfy your taste buds!
I’ve already put up a post about Homemade Gazpacho Soup – a cold tomato soup typical for Spain so now it’s the right time to make a post about warm tomato soup because… Well, because it’s still winter and because we love soups!
I must say I don’t cook this soup. It is my other half who does the cooking when it comes to warm tomato soup. I have a very different tomato soup recipe that is not as fancy as this one and truth be told it’s been ages since I last cooked my version of warm tomato soup.
So if you like soups like we do you might enjoy this one!
A bowl of this creamy tomato soup will keep you warm and definitely satisfy your taste buds.
- Chop the onion, celery and leek. Melt the butter in a pot over a medium heat and throw the chopped vegetables in. Sauté for 5-7 minutes.
- Add canned and fresh (diced) tomatoes & basil. Pour in water (1 liter), add salt, a chicken stock cube and bring to the boil. Reduce and simmer for 20 minutes. Now it’s time to pour the fresh cream in. Stir and season with pepper. Taste it. Add more salt if needed. Finally, blend using a hand blender or a liquidizer and you are ready to go.
- Serve warm topped with a dollop of sour cream.
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