20-Minute Fresh Tomato Soup with Garlic Chips

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Select heavy, juicy beefsteak tomatoes that smell good.

Prepare a food mill for pureeing the tomatoes.

Cut the tomatoes into quarters and puree them using the food mill until you achieve a rustic texture.

Set the pureed tomatoes aside.

Slice garlic thinly using a mandolin for making garlic chips.

In a large sauce pot, add the sliced garlic and olive oil, starting in a cold pan.

Turn the heat to medium and stir the garlic to ensure even cooking and prevent sticking.

Add black pepper to the garlic and oil mixture to bloom the flavors.

Cook the garlic, stirring frequently, until it is pale golden and starting to crisp, which takes about 8 minutes.

Remove the garlic chips and set them aside, leaving the oil in the pot.

Add the pureed tomatoes to the hot oil and expect a sizzle as the liquid enters the pot.

Add crushed red chili to the tomatoes, adjusting for spice preference.

Raise the heat slightly and bring the mixture to a simmer.

Dunk in fresh basil on the stalks to infuse flavor, allowing for easy removal later.

Cook the soup for 16 to 18 minutes until it slightly thickens, maintaining a bright red-orange color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens