Bistro Jeanty’s tomato soup greets you with sunlight-bright color, a silky sheen that promises comfort you can taste. You’ll start by gently sautéing onion and garlic, then fold in juicy tomatoes and a kiss of stock, letting warmth coax their sweetness into velvet texture. A fine-strainer smooths the mixture, leaving a luminous, spoon-coating finish. A pinch of salt, a whisper of sugar, and a slow simmer deepen the flavor. Curious to hear the full method, you’ll find more steps ahead.
Ingredients and Quantity
Tomato soup starts with bright, ripe tomatoes—about 2 pounds total—plus a small onion, a clove of garlic, and a hint of herbs. You’ll gather fresh tomatoes and flavorful herbs, measured with intention, so each note speaks. You demand clarity, so quantities stay practical: 2 pounds tomatoes, 1 small onion, 1 clove garlic, 1 tablespoon olive oil, 1 cup vegetable stock, 1 teaspoon salt, ½ teaspoon sugar, pinch of black pepper, and a sprig of thyme. Table follows to spark appetite and memory.
| Item | Quantity |
|---|---|
| Fresh tomatoes | 2 lb |
| Onion, garlic, oil | 1 small onion, 1 clove, 1 tbsp oil |
Keep flavors honest, let the ingredients lead, and the pot listen.
Preparations
With the tomatoes lined up and the scent of sunshine still clinging to their skins, you’re ready to shape their sweetness. Start by washing them gently, then core and dice with deliberate ease. Blanching loosens skins; shock in cold water, peel, then harvest the bright flesh. For a silky base, simmer onions in olive oil until they melt into translucent amber, adding garlic just long enough to bloom. Stir in tomatoes, a pinch of sugar, and a whisper of salt, letting flavors mingle without rushing. Use preparation techniques like gentle sauté, controlled simmer, and careful strain, if you prefer a smooth finish. If needed, offer ingredient substitutions—roasted red peppers for sweetness, or tomato paste for depth—while preserving the soup’s bright heart.
Kitchen tools or Kitchenware Required
To coax this tomato soup into velvet ease, you’ll want just a few reliable tools: a sturdy chef’s knife, a sharp paring knife, a wide, heavy-bottom pot for even heat, a wooden spoon or silicone spatula for gentle stirring, and a fine-mesh strainer or chinois if you crave a silky finish.
Table:
| Tool | Purpose |
|---|---|
| soup ladle | transfer and portion |
| immersion blender | smooths and emulsifies |
| knife set | prep with precision |
You’ll reach for a soup ladle to cradle warmth in each serving, and an immersion blender to merge texture and brightness, while keeping your freedom to taste, adjust, and invent.
How to Cook
- Sauté onion and garlic until they glisten.
- Add tomatoes with a measured sigh.
- Cook over gentle heat, stirring steadily to release aroma.
- Pour in stock and simmer until flavors soften and blend.
- Skim the fat from the surface.
- Season with salt, pepper, and a touch of sugar if needed.
- Blend the mixture to a silky texture or leave some texture for bite.
- Reheat until the soup shimmers.
- Taste and adjust acidity with lemon or vinegar.
- Balance sweetness and brightness to your preference.
- Serve with bread and enjoy the clear, honest flavors.
How to Serve
Even as you ladle the velvety tomato soup, let the plate beside it hold a whisper of bread—crusty, warm, and ready to cradle the sip. You’ll set a small bowl of cream or a drizzle of olive oil at the rim, inviting calm swirls that bloom with color. Garnishing options emerge as quiet punctuation: a chiffonade of basil, a dusting of smoked paprika, or a star of peppery microgreens. Taste first, then adjust with salt and a whisper of sugar if needed. Serving suggestions lean toward simplicity: a warm soup cup, a linen napkin, a shallow spoon, and a scent of herbs. You serve with intention, letting aroma, texture, and balance guide each thoughtful bite.
Tips
From the last note of serving, you already know what makes the bowl sing: now, sharpen that with practical tips that keep flavor vibrant and silky. Start with a gentle simmer, never a boil, to preserve brightness in tomatoes and avoid grainy texture. Taste as you go, adjusting salt and a whisper of sugar to balance acidity. For soup variations, experiment with roasted garlic or a kiss of cream to elevate silkiness without dulling citrusy edge. When time is short, use canned tomatoes with a splash of stock for depth. Ingredient substitutions should honor sweetness and tang; substitute a splash of balsamic or olive oil for momentum. Keep your technique confident, seasoning decisive, and the bowl will speak clearly.
Food Value and Benefit
Tomato soup is a nourishing dish that provides both comfort and essential nutrients in every bowl. Made with ripe tomatoes, olive oil, and a touch of herbs, this soup offers a balanced flavor profile with bright acidity and mellow sweetness.
Tomato soup blends bright acidity with mellow sweetness, built on ripe tomatoes, olive oil, and herbs.
Food Value:
- Rich in vitamins and minerals, particularly vitamin C and lycopene
- Contains antioxidants that support overall health
- Made from simple, natural ingredients that promote digestion and steady energy
Benefits of Eating Tomato Soup:
- Boosts immune function thanks to high vitamin C content
- Supports heart health through lycopene, a powerful antioxidant
- Aids digestion and helps soothe hunger with its light, easily digestible nature
- Enhances mood and provides steady energy levels throughout the day
- Encourages mindful eating and promotes a sense of well-being through wholesome ingredients
This tomato soup is a wholesome choice that combines flavor, nutrition, and comfort in every spoonful.
Frequently Asked Questions
Can I Substitute Fresh Tomatoes for Canned in This Soup?
Yes, you can swap fresh tomatoes for canned, with mindful tweaks. Embrace tomato freshness, simmer longer, and adjust sweetness. Use canned alternatives sparingly if needed, savoring the bright, balanced flavor rather than rushing; your soup will still sing.
What’s the Best Tomato Variety for Flavor Depth?
Heirloom tomatoes offer deepest flavor profiles, you’ll savor varied sweetness, acidity, and floral notes. Choose ripe, vine-ripened for complexity, then let their brightness guide your soup’s balance, inviting freedom in every simmer and final, perfumed spoonful.
Can I Freeze Leftovers Without Losing Texture?
Yes—you can freeze leftovers, you just need patience. Freezing techniques protect flavor, while texture preservation matters. You’ll chill, package tight, thaw gently, swirl fresh cream if desired, and savor the freedom of preserved tomato-soup memory.
Is This Soup Suitable for Dairy-Free Diets?
Yes, you can enjoy it dairy-free. Use dairy alternatives like coconut cream or olive-oil emulsified tomatoes, and explore vegan options. Savor bright acidity, silky texture, and freedom in flavor while staying true to dairy-free goals.
How Long Can the Soup Be Stored in the Fridge?
Chill whispers like a lone lantern; you can store it in the fridge for up to 3–4 days. Storage tips keep flavors steady, and soup safety guards against spoilage, guiding your freedom with careful, sensory, culinary clarity.
