Turkuaz Kitchen Tomato Soup is made with ripe Roma tomatoes, heirloom tomatoes, garlic, mini red bell peppers, olive oil, flour, tomato paste, chicken bone broth, heavy cream, salt, black pepper, and fresh basil.
This easy Tomato Soup recipe creates a hearty and delicious soup that takes about 1 hour to prepare and can serve up to 4 people.
Turkuaz Kitchen Tomato Soup Ingredients
- 1 1/2 Lbs Roma Tomatoes
- 1 Lb Heirloom Tomatoes
- 4-5 Cloves Garlic
- 1 Pound Mini Red Bell Peppers
- 1/2 Cup Olive Oil
- Salt
- 3 Tbsp Flour
- 1 Tbsp Tomato Paste
- 3 Cups Chicken Bone Broth
- 1/4 Cup Heavy Cream
- Salt, Black Pepper
- Fresh Basil
For The Topping:
- Parmesan Cheese
- Olive Oil
- Fresh Herbs
How To Make Turkuaz Kitchen Tomato Soup
- Preheat the Oven: Preheat the oven to 475°F (245°C).
- Prepare Vegetables: Cut the tomatoes into halves or quarters. Place the tomatoes, peppers, and garlic cloves on a baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper.
- Roast Vegetables: Roast the vegetables in the oven for 20-30 minutes until nicely caramelized. Remove from the oven and let them cool for 10-15 minutes.
- Mash or Blend Vegetables: Using a fork or whisk, mash the roasted vegetables or blend them using a food processor.
- Cook the Soup Base: In a large pot, heat the remaining 1/4 cup olive oil over medium heat. Add flour and tomato paste, and stir until combined. Continue to cook, stirring occasionally, for 2 minutes.
- Add Chicken Broth: Add 1 cup of chicken broth and whisk until the flour mixture dissolves well. Make sure to nicely incorporate it all, then add the remaining chicken broth and mashed vegetables, and bring to a boil.
- Finish the Soup: Add the cream and fresh basil. Season with salt and pepper to taste.
- Serve: Transfer the soup to a bowl and top with Parmesan cheese, olive oil, and fresh herbs. Serve with grilled cheese.
Recipe Tips
- Use Ripe Tomatoes: Pick ripe Roma and heirloom tomatoes for the best taste. Overripe ones are sweeter and tastier.
- Roast Well: Roast the veggies until they turn golden brown. This makes the soup taste richer.
- Blend Well: Blend the roasted veggies until they are smooth. If you like chunks in your soup, you can mash them instead.
- Mix Flour and Paste Properly: Stir the flour and tomato paste well in the oil to avoid lumps. This makes the soup thick and smooth.
- Taste and Adjust: Taste the soup before serving. Add more salt, pepper, or other spices if needed to get the perfect taste.
What To Serve With Tomato Soup
Tomato Soup goes well with grilled cheese, garlic bread, a fresh garden salad, or croutons. It can also be served with roasted vegetables, a simple pasta dish, crusty baguette, or a light green salad for a tasty meal.
How To Store Leftovers
- Refrigerate: Store the soup in an airtight container in the fridge for up to 4 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until hot.
- In The Microwave: Microwave on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat in a pot over medium heat, stirring occasionally, until warm.
Tomato Soup Nutrition Facts
- Calories: 250
- Total Fat: 18g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 600mg
- Total Carbohydrates: 18g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 5g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Chicken Noodle Soup
- Turkuaz Kitchen French Onion Soup
- Turkuaz Kitchen Shepherd’s Pie
- Turkuaz Kitchen Pasta
Turkuaz Kitchen Tomato Soup Recipe
Description
Turkuaz Kitchen Tomato Soup is made with ripe Roma tomatoes, heirloom tomatoes, garlic, mini red bell peppers, olive oil, flour, tomato paste, chicken bone broth, heavy cream, salt, black pepper, and fresh basil.
This easy Tomato Soup recipe creates a hearty and delicious soup that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
For The Topping:
Instructions
- Preheat the Oven: Preheat the oven to 475°F (245°C).
- Prepare Vegetables: Cut the tomatoes into halves or quarters. Place the tomatoes, peppers, and garlic cloves on a baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper.
- Roast Vegetables: Roast the vegetables in the oven for 20-30 minutes until nicely caramelized. Remove from the oven and let them cool for 10-15 minutes.
- Mash or Blend Vegetables: Using a fork or whisk, mash the roasted vegetables or blend them using a food processor.
- Cook the Soup Base: In a large pot, heat the remaining 1/4 cup olive oil over medium heat. Add flour and tomato paste, and stir until combined. Continue to cook, stirring occasionally, for 2 minutes.
- Add Chicken Broth: Add 1 cup of chicken broth and whisk until the flour mixture dissolves well. Make sure to nicely incorporate it all, then add the remaining chicken broth and mashed vegetables, and bring to a boil.
- Finish the Soup: Add the cream and fresh basil. Season with salt and pepper to taste.
- Serve: Transfer the soup to a bowl and top with Parmesan cheese, olive oil, and fresh herbs. Serve with grilled cheese.
Notes
- Use Ripe Tomatoes: Pick ripe Roma and heirloom tomatoes for the best taste. Overripe ones are sweeter and tastier.
- Roast Well: Roast the veggies until they turn golden brown. This makes the soup taste richer.
- Blend Well: Blend the roasted veggies until they are smooth. If you like chunks in your soup, you can mash them instead.
- Mix Flour and Paste Properly: Stir the flour and tomato paste well in the oil to avoid lumps. This makes the soup thick and smooth.
- Taste and Adjust: Taste the soup before serving. Add more salt, pepper, or other spices if needed to get the perfect taste.
Turkuaz Kitchen Tomato Soup, Tomato Soup Recipe