Ultimate Creamy Tomato Soup Recipe | Chef-Style & Monsoon-Ready! | Chef Vicky Ratnani

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious.

Start by discussing the importance of using good tomatoes for the soup.

Select 4 to 5 heirloom tomatoes, approximately 1 kg, and chop them into chunks.

Chop the onion and garlic; mention that garlic is optional.

Heat 1.5 tablespoons of olive oil in a pot and add a couple of bay leaves and a few peppercorns for flavor.

Add the chopped onions to the pot and sweat them lightly until they are translucent.

Add the minced garlic and sauté briefly.

Add the chopped tomatoes to the pot and stir them in.

Add about 2.5 to 3 liters of water to the pot; do not season with salt yet as it will reduce and concentrate later.

Let the soup simmer for about 30 to 40 minutes.

Blend the soup until smooth using a professional blender, noting that blending hot items should be done with caution.

Add a few leaves of basil and flat leaf parsley to the blended soup.

Season with cracked black pepper before blending.

Finish the soup by adding a little butter for richness, if desired.

Prepare a grilled cheese sandwich using sourdough bread and mixed cheese, adding salt and cracked black pepper to taste.

Toast the sandwich in a pan, adding butter later for a crispy finish.

Serve the chunky tomato soup with the grilled cheese sandwich, optionally garnishing with a swirl of cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens