Tomato soup is a classic recipe that never goes out of style. It’s a delicious soup made with ripe tomatoes that you can make in minutes and evokes a rich taste of Italian food.
Why you should try Tomato Soup
There are several reasons why you should try this tomato soup recipe. First, it’s a very healthy recipe. Tomatoes are a good source of vitamin C, potassium, and lycopene, an antioxidant that may help protect against cancer. Plus, this soup is low in calories and carbohydrates, making it an ideal option for Weight Watchers diets. This soup has only one point weight watchers.
Second, this soup is very versatile. You can make it with fresh or canned tomatoes, and you can use any type of broth you prefer. You can also add different ingredients to give it a personal touch, such as Parmesan cheese, fresh basil, or with a spoonful of Greek yogurt.
Ingredients
- 4 cups fresh peeled and diced tomatoes (about 800 g)
- 1 cup of tomato juice or 3 tablespoons tomato paste
- 1 small potato, peeled and diced
- 1 large white onion, chopped
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 1 teaspoons olive oil
- Salt and pepper to taste
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4
Instructions for making Tomato Soup
1. Start by peeling and dicing the fresh tomatoes. If you find it more convenient, you can use canned tomatoes. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
2. Introduce the diced tomatoes and peeled potato into the pot. Stir well to combine with the sautéed onions and garlic.
3. Pour in the chicken broth and tomato juice ensuring it covers the tomatoes and potatoes. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
4. Allow the soup to cool slightly before using an immersion blender or transferring it to a regular blender. Blend until you achieve a smooth, velvety consistency.
5. Return the soup to the pot over low heat. Season with salt and pepper to taste. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld.
6. Ladle the hot tomato soup into bowls. Optionally, garnish with a sprinkle of fresh herbs. Serve with a spoonful of Greek yogurt or your favorite soup accompaniment.
Feel free to adjust the consistency by adding more broth if needed.
Variations and substitutions
Here are some variations you can try with this recipe:
- Instead of the potato, you can use a tablespoon of cornstarch to thicken the soup.
- You can use chicken, beef, or vegetable broth, depending on your preference.
- You can add chopped fresh tomatoes, Parmesan cheese, fresh basil, or any other herb you like.
Tips and Tricks Section for making Tomato Soup
- If tomatoes are in season, you can make a large batch of soup and freeze it.
- Whether you use fresh or frozen tomatoes, it’s important to let them brown a bit before adding the broth. This will give them a slight smoky flavor.
- You can serve this soup hot or cold, depending on your preference.
WW Points
Tomato 0 points
Cento San Marzano Passata Tomatoes, Crushed 0 points
Chicken broth 1 points
Table salt 0 points
Black pepper 0 points
Olive oil 1 points
Onion 0 points
Garlic 0 points
Uncooked potato 3 points
Related Recipes
Tomato Soup
Ingredients
- 4 cups fresh peeled and diced tomatoes (about 800 g)
- 1 cup of tomato juice or 3 tablespoons tomato paste
- 1 small potato, peeled and diced
- 1 large white onion, chopped
- 2 cloves of garlic, minced
- 4 cups chicken broth
- 1 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Start by peeling and dicing the fresh tomatoes. If you find it more convenient, you can use canned tomatoes. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
- Introduce the diced tomatoes and peeled potato into the pot. Stir well to combine with the sautéed onions and garlic.
- Pour in the chicken broth and tomato juice ensuring it covers the tomatoes and potatoes. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Allow the soup to cool slightly before using an immersion blender or transferring it to a regular blender. Blend until you achieve a smooth, velvety consistency.
- Return the soup to the pot over low heat. Season with salt and pepper to taste. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld.
- Ladle the hot tomato soup into bowls. Optionally, garnish with a sprinkle of fresh herbs. Serve with a spoonful of Greek yogurt or your favorite soup accompaniment.
- Feel free to adjust the consistency by adding more broth if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
