Nigel Slater’s Tomato Soup is made with tomatoes, vegetable broth, olive oil, onion, garlic, carrot, celery, basil, oregano, and optional cream. It serves 6 people and takes about 45 minutes to prepare and cook enjoy with fresh basil garnish.
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💓 Why You’ll Love This Tomato Soup Recipe:
- Full of Flavor: The combination of fresh vegetables, herbs, and spices ensures a rich and comforting flavor that is both robust and satisfying.
- Healthy Choice: Loaded with vegetables, this soup is not only low in calories but also rich in vitamins and minerals, making it a nutritious option for any meal.
- Quick and Easy: From start to finish, this soup can be ready in about 45 minutes, with most of the cooking time being hands-off, allowing you to do other things while the soup simmers.
- Perfect for Any Season: While particularly delightful during the cold months, this tomato soup is also wonderful in the summer using fresh tomatoes.
- Great for Meal Prep: It keeps well in both the refrigerator and freezer, so it’s perfect for meal prep or making ahead for a busy week.
❓ What Is Nigel Slater Tomato Soup Recipe?
Nigel Slater’s Tomato Soup features sautéed onions, garlic, carrots, and celery with canned tomatoes, vegetable broth, dried basil, and oregano. Optional cream adds richness. It’s pureed smooth and can be garnished with fresh basil. Cooks in about 45 minutes.
🍅 Nigel Slater Tomato Soup Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 (14-ounce) cans diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
- Fresh basil leaves, for garnish (optional)
🥣 How To Make Nigel Slater Tomato Soup
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the diced tomatoes (with their juices) to the pot. Stir in the vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth, carefully transfer the soup in batches to a blender and blend until smooth.
- If using heavy cream, stir it into the soup until well combined. Adjust seasoning if needed. Serve the tomato soup hot, garnished with fresh basil leaves if desired. Enjoy!
💭 Recipe Tips
- Prep Vegetables: Chop all your vegetables (onion, garlic, carrot, celery) before you start cooking to make the process smoother.
- Low Heat for Onions: Cook onions on low heat to avoid burning; this brings out their sweetness.
- Simmer Slowly: Let the soup simmer gently. This melds the flavors better without boiling away the liquid too quickly.
- Blending Hot Soup: When using a blender for hot soup, fill it only halfway to prevent the lid from popping off from the steam. Open the lid’s vent and cover with a towel while blending.
- Creamy Texture: If you prefer a creamier soup, the heavy cream is a great addition. Add it after blending the soup for a smooth, rich texture.
🍔 What To Serve With Tomato Soup?
Serve tomato soup with Turkey Burgers, Soda Bread, or Soft Bread Rolls complement with a Caesar Salad or Potato Salad finish with a light dessert like Lemon Curd or Fruit Salad for a well-rounded meal.
🎚 How To Store Leftovers Tomato Soup?
- Refrigerator: Cool leftovers tomato soup to room temperature, then transfer it into airtight containers it can be stored in the refrigerator for up to 5 days.
- Freezer: Pour cooled leftovers tomato soup into freezer-safe containers or bags leaving some space for expansion freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Tomato Soup?
- On The Stovetop: Pour leftover tomato soup into a saucepan and warm it over medium heat for up 4-6 minutes stirring occasionally until heated through.
- In The Microwave: Transferleftover tomato soup into a microwave-safe container and heat on high for 2-3 minutes stirring halfway through to ensure even warming.
FAQs
Is tomato soup healthy?
Yes, tomato soup can be quite healthy it’s rich in vitamins C and K, potassium, and antioxidants from the tomatoes. Using low-sodium broth and fresh ingredients can keep it healthier. However, adding cream or sugar increases calories and fat.
Can I make tomato soup without a blender?
Yes, you can make chunky tomato soup by finely chopping all the ingredients and cooking them until they are soft. For a smoother texture without a blender, use canned crushed tomatoes and finely dice other vegetables.
What are some common mistakes when making tomato soup?
Overcooking the garlic (it can become bitter), using poor quality or overly acidic tomatoes, or not seasoning the soup enough. Also, blending hot soup without caution can lead to accidents.
What makes tomato soup taste acidic and how can I fix it?
The natural acidity of tomatoes can make the soup taste acidic to balance it, add a pinch of sugar or a small amount of baking soda to neutralize the acidity. Cream also helps mellow the flavor.
How can I thicken tomato soup?
To thicken tomato soup, you can simmer it longer to reduce the liquid, add a small amount of tomato paste, or use a thickener like a roux (butter and flour) or cornstarch slurry (cornstarch mixed with cold water).
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Nigel Slater Tomato Soup Nutrition Facts
Amount Per Serving
- Calories: 90
- Total Fat: 4.5g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrates: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 2g
Nigel Slater Tomato Soup
Description
Nigel Slater’s Tomato Soup is made with tomatoes, vegetable broth, olive oil, onion, garlic, carrot, celery, basil, oregano, and optional cream. It serves 6 people and takes about 45 minutes to prepare and cook enjoy with fresh basil garnish.
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the diced tomatoes (with their juices) to the pot. Stir in the vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, stirring occasionally.
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth, carefully transfer the soup in batches to a blender and blend until smooth.
- If using heavy cream, stir it into the soup until well combined. Adjust seasoning if needed. Serve the tomato soup hot, garnished with fresh basil leaves if desired. Enjoy!
Notes
- Prep Vegetables: Chop all your vegetables (onion, garlic, carrot, celery) before you start cooking to make the process smoother.
- Low Heat for Onions: Cook onions on low heat to avoid burning; this brings out their sweetness.
- Simmer Slowly: Let the soup simmer gently. This melds the flavors better without boiling away the liquid too quickly.
- Blending Hot Soup: When using a blender for hot soup, fill it only halfway to prevent the lid from popping off from the steam. Open the lid’s vent and cover with a towel while blending.
- Creamy Texture: If you prefer a creamier soup, the heavy cream is a great addition. Add it after blending the soup for a smooth, rich texture.