Classic Tomato Soup

To make Classic Tomato Soup from scratch, start by quartering ripe tomatoes and chopping onions and garlic. In a deep pot, combine the tomatoes, onions, garlic, olive oil, salt, black and white pepper, cinnamon, sugar, and water. Cook over medium heat for 10-15 minutes until softened. Blend the mixture until smooth, strain it, and then return it to the pot to reheat. Add a cornflour slurry for thickness, adjust seasonings, and serve hot with fresh basil.

Yes, this Classic Tomato Soup recipe can easily be made vegan by omitting the optional butter. The soup is naturally dairy-free and packed with flavors from ripe tomatoes, garlic, and spices, making it a delicious choice for those following a vegan diet.

If you don't have cornflour on hand, you can substitute it with all-purpose flour or arrowroot powder to thicken the soup. Just mix the substitute with water to create a slurry before adding it to the soup, stirring continuously until you reach your desired consistency.

To store leftover Classic Tomato Soup, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.

Classic Tomato Soup pairs wonderfully with toasted bread, grilled cheese sandwiches, or a fresh salad. You can also serve it with croutons or a sprinkle of parmesan cheese for added flavor. For a gourmet touch, consider drizzling some balsamic glaze or adding a dollop of pesto on top before serving.