This tomato soup recipe is easy to prepare and delicious, making it a great option for when you want a light and warming dinner. Pair it with a delicious Pan de Ajo😋
How to Make Sopa de Tomate
Note: The full instructions are provided in the recipe card below.
Heat olive oil and butter, then saute onion until soft. Add garlic and cook for another minute.
Stir in flour and cook until pale gold.
Pour water and crushed tomatoes, then add chicken bouillon, pepper, thyme, and sugar (optional). Bring to a boil, then simmer for 30-40 minutes, stirring frequently.
Puree the soup with an immersion blender or a regular blender.
For creamy soup, stir in heavy cream and simmer for 5 minutes.
Stir in chopped basil, adjust seasoning, then ladle soup into bowls and serve.
Camila's Tips & Variations
- When making tomato soup, use a nonreactive pot such as stainless steel or enameled cast iron to avoid any unpleasant metallic taste or
discoloration that can occur when acidic ingredients interact with the pot. If you'd rather not use flour, you can omit it and keep cooking until
the mixture naturally thickens to your preferred consistency. Adjust the cooking time as necessary. Also, if adding heavy cream, make sure to
add it at the end and bring it to a gentle simmer until heated through, but do not boil it, or it will curdle. - The flavor of canned tomatoes can vary from sweet to tangy. If your tomatoes taste too acidic, balance the flavor by adding sugar to taste.
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Recipe
Easy Sopa de Tomate
Sopa de Tomate, also known as Tomato soup, is a tasty and easy-to-make dish. Its warm and comforting flavors make it a great choice for a cold day, and you can prepare it with just a few basic ingredients. This simple tomato soup recipe uses canned crushed tomatoes, garlic, onion, chicken-flavored bouillon, fresh basil, and a touch of flour to create a rich and flavorful soup that will please everyone at the table.
Equipment
Ingredients
- 5 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium sweet or yellow onion , chopped
- 5 garlic cloves , minced
- ¼ cup all-purpose flour
- 6 cups water
- 2 (28-ounce) cans crushed or whole peeled tomatoes
- 1 to 2 tablespoons sugar , adjust to taste
- ½ teaspoon dried thyme
- 4 teaspoons Knorr Chicken Flavor Bouillon , adjust to taste
- ½ teaspoon Ground black pepper , adjust to taste
- ½ cup fresh basil , chopped
- kosher salt
- ½ cup heavy cream or to taste (optional, for added richness)
Instructions
- In a large nonreactive pot, heat the olive oil and butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent, about 10 minutes. Reduce heat if necessary. Add the minced garlic and sauté for another minute until fragrant. Be careful not to let the garlic burn. Add the flour and continue cooking until pale gold, about 2 to 3 minutes.
- Next, pour the water and canned crushed tomatoes into the pot. If using whole canned tomatoes, crush them by hand and add them along with their juice. Stir to combine with the onions and garlic. Add the chicken bouillon, pepper, dried thyme, and sugar (if using). Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 30 to 40 minutes, stirring and scraping the bottom of the pot frequently. After simmering, use an immersion blender to carefully puree the soup until it's smooth and creamy for a smoother texture. Alternatively, allow the soup to cool slightly and blend it in batches using a regular blender. Be cautious when blending hot liquids; letting them cool slightly is best to avoid potential burns and explosions.
- If you want a Creamy Tomato Soup, return the pureed soup to the pot and stir in the ½ cup heavy cream. Simmer until heated through about 5 minutes, stirring occasionally. Stir in the chopped basil. Taste the soup and adjust the seasoning if needed, adding more salt and pepper to your liking.
- Ladle the tomato soup into bowls. Garnish with chopped fresh basil leaves if desired. Serve your homemade sopa de tomate hot.
Watch how to make it
Notes
How to Store & Re-Heat
Storing and reheating tomato soup is simple. Let it cool, store it in an airtight container in the refrigerator for 3 days, and reheat it in the microwave or stovetop until hot. Adjust the consistency and seasoning as needed, and serve it with your favorite garnishes.
How to Make-Ahead
You can make tomato soup a day ahead and store it in the refrigerator for up to 3 days.
How to Freeze
To freeze tomato soup, first, prepare the soup according to the recipe, but omit any cream or dairy products as they tend to separate when frozen and thawed. Allow the cooked soup to cool completely at room temperature. Divide the cooled soup into portions using freezer-safe containers or bags and label them with the soup's name and date of freezing. Place the containers or bags in the freezer, ensuring they are laid flat or stacked neatly. Tomato soup can be safely frozen for up to 3 months.
To thaw and reheat, transfer the frozen soup to the refrigerator and let it thaw overnight. Reheat the thawed soup in a pot over medium heat until warmed through, stirring occasionally. Add cream or dairy products, if desired, just before serving to prevent them from curdling or separating during reheating.
Nutrition
Nutrition Facts
Easy Sopa de Tomate
Amount per Serving
Calories
184
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
17
mg
6
%
Sodium
286
mg
12
%
Potassium
57
mg
2
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
294
IU
6
%
Vitamin C
3
mg
4
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
