Tomatoes truly are the star in our simple yet scrumptious tomato soup! If you can use garden-fresh tomatoes that had time to ripen in the sun and are full of fragrance and aroma. Sherry may seem like an unlikely ingredient to find paired with tomatoes, but it brings out the earthy and sweet flavors of the vegetables in the most-perfect way.
I only roughly pureed the soup and left a quite a few tomato chunks for a rustic touch your family and guests will appreciate. A dollop of sour cream and a sprinkle of fresh basil round out the tomato soup in the best way!
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Easy Tomato Soup Recipe
Tomatoes truly are the star in this simple yet scrumptious tomato soup! If you can use garden-fresh tomatoes that had time to ripen in the sun and are full of fragrance and aroma. Sherry may seem like an unlikely ingredient to find paired with tomatoes, but it brings out the earthy and sweet flavors of the vegetables in the most-perfect way. If you want to save time, use canned tomatoes instead of fresh ones.
Ingredients
- 3 tbsp butter
- 1 medium-sized onion
- 1 kg (2.2 lb) tomatoes
- 60 ml (1/4 cup) medium sherry
- salt
- black pepper
- 1/2 tsp garlic powder
- basil, roughly chopped
- sour cream (optional)
Instructions
- Skin the tomatoes. Cut a cross into the bottom of the tomatoes. Put the tomatoes in a heatproof bowl or pot and pour with boiling water. Let sit for a couple of minutes. Take the tomatoes out of the water and allow to cool to the touch. Gently peel off the skin of the tomatoes. Cut the tomatoes in half and scoop out the kernels. Cut the tomatoes into large chunks.
- Cook the tomato soup. Melt the butter in a large sauce pan over medium high heat. Add the onions and fry until just translucent but not browned, for about 3 to 4 minutes. Add the tomatoes and sherry. Season with salt, pepper and garlic powder. Let simmer on low heat for 10 to 15 minutes. Leave the tomato soup as is or puree. Serve warm garnished with sour cream and basil.
