Classic Sopa de Tomate Recipe

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs can reduce costs while maintaining flavor.

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 1/2 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens