Wasfetna

Tomato soup

Blended soup of ripe tomatoes with stock and tomato paste, with fresh basil.

Tomato soup
Cooking time
40 min
Hands-on time
20 min
Free time
16 min
Difficulty
Easy
Calories
160
Contains
Dairy

The pinch of sugar in this soup isn't for sweetness but to balance the tomato's acidity, which comes forward after cooking. The potato gives it a body that coats the spoon without cream.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Pot with a lid — The lid keeps the liquid in until the tomato is tender.
  • Stick or jug blender — This soup is meant to be completely smooth — without a blender the skins stay visible.

Method

  1. Melt the butter and sauté the onions and garlic over low heat until they soften but do not brown.

    7 min
    You’ll know it’s ready when

    The onion is translucent and has not taken on any color.

    Tip: Browned onions give a light-colored soup a cloudy color.

  2. Add the ripe tomatoes and potatoes and stir for two minutes until coated with fat.

    4 min
    You’ll know it’s ready when

    The ingredients are glossy and fragrant.

  3. Add the broth, salt and pepper, cover the pot and leave it on low heat until everything is tender.

    16 minYou can walk away
    You’ll know it’s ready when

    A fork goes into the firmest piece without resistance.

  4. Blend the soup with a hand blender until it is completely smooth.

    4 min
    You’ll know it’s ready when

    The texture is silky, with no bits.

    Tip: Sugar is not for sweetening — it balances the acidity of tomatoes that appears after cooking.

  5. Taste and adjust the salt and consistency with the broth, and serve it hot with toasted bread.

    5 min
    You’ll know it’s ready when

    The consistency coats the spoon and does not run like water.

What this teaches

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