Tomato soup with fresh tomatoes

Recipe from Topfood
Tomato soup with fresh tomatoes
Cooking time: 50 min
Servings 6
Tomato soup is one of the most popular meal in USA. It can be served with a grilled cheese or fresh herbs. This dish can be cooked hot in winter and cold in summer.


  • Vegetable broth
    3 cups
  • Tomatoes
    0,9 lbs.
  • Canned tomatoes
    0,7 lbs.
  • Garlic
    3 cloves
  • Onions
  • Basil
    1,5 tsp.
  • Fennel
    3 heads
  • Sugar
    2 tsp.
  • Olive oil
    3 tbsp.
  • Cumin
    to taste
  • Ground black pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    155 kcal

  • Protein

    2.2 g

  • Fat

    10.4 g

  • Carbohydrates

    13.5 g


  • Peel onions, finely cut. Then crush garlic in the press.

  • Heat the heavy-bottomed pot, pour a half of olive oil. Add the chopped ingredients, brown for 3 minutes. Then add fennel seeds, ground cumin. Cook again for about 1 minute.

  • Rinse tomatoes, cut into quarters add them to the pot. Then also add the canned tomatoes. Pour vegetable broth, season with sugar. Bring to a boil.

  • Season soup with salt and ground black pepper. Reduce heat to low and simmer for 20 minutes. Rinse basil, chop it and add to the pot. Leave a few sprigs for garnish.

  • Remove from stove and let cool. Then pour the soup in a blender jar and puree until smooth. Pass the pureed soup through a sieve to remove the peels and seeds. Garnish with ice cubes, basil and olive oil (1 tbsp).

Bon Appetit!

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