A traditional dish is tomato soup. This recipe could make us nostalgic when served with grilled cheese sandwiches or toasty croutons. Fresh, ripe tomatoes are brought out to their finest by their sweet-and-sour taste. Although it may be made all year round, it is a wonderful meal for the colder months that warms the heart. In fact, this method is excellent for bringing out the taste of tomatoes, especially if you can get some of the best-tasting varieties.
- in regard to this recipe
This tomato soup is really comforting, flavorful, and tasty. The key to a great tomato soup is taste, with the right amount of sourness and sweetness. One of my favorite soups I've ever made for my family is this one. It just needs a few ingredients and is relatively easy to prepare, but it is quite tasty. There are several methods for cooking tomato soup. Each has a distinct flavor depending on the ingredients and cooking technique. Some are bland and flavorless, while others are sour or watery. This tomato soup has a beautiful texture, excellent acidic and sweet textures, and wonderful flavors. There are several alternatives for flavoring, seasoning, and thickening in your soup recipe. There are just three easy stages in the recipe. The herbs, tomatoes, onions, and garlic are roasted. They should be combined and put through a filter. Simmer with thickener, herbs, and spices.
- either canned or fresh tomatoes
Tomato soup may be made in a variety of ways at home. Some people start with fresh tomatoes, while others start with tinned tomatoes. Fresh tomatoes are preferable, even if canned tomatoes are undoubtedly more practical. 
Skip the can and go straight to the perfectly ripe fresh tomatoes to achieve the desired soup. You will appreciate the sweetness that only the tastiest tomatoes can provide. In addition to the argument over using fresh vs canned tomatoes, some soup recipes include tomato paste to create a stronger taste. This results in a cooked tomato flavor that is stronger and sweeter. Even while it is indisputably efficient, it does not fit the intended taste profile and does not belong in our recipe because of this.
- How to Make Tomato Soup
Pick tomatoes that are less sour, red, and ripe. 500 grams of tomatoes are needed for this dish. Together with 1 medium onion, they are rinsed and chopped. I've used onion since it lends tomato soup a sweet taste.
- Warm up 1 tablespoon of butter or oil in a pan. Add 2 garlic cloves, 1 tiny bay leaf, and the chopped onions after that.
- Toast them for three to four minutes over a high flame, or until they are just beginning to brown. The onion's inherent sweetness is enhanced as a result.
Add the tomatoes next, followed by a dash of salt. If desired, you may also include a little amount of carrot (about 3 inches long). Cook the veggies just until they start to soften. Add two to three basil leaves when the tomatoes and onions are fully cooked. If you don't have any basil on hand, eliminate it from the recipe.
- Permit cooling of the mixture. Eliminate the bay leaf and basil from the meal.
Fill the container of the blender with 1 cup of water. Blend until the desired texture is obtained. 
(To replace the cornstarch in this recipe if you don't like it, stir in a little amount of cooked potato.) Blend the ingredients until it is completely smooth. Straining
- To start, drape a strainer over the skillet or saucepan. Pour the combined mixture and filter it. Take out any coarse particles. Using a medium burner, bring the soup to a boil.
34 tablespoons of cornstarch (corn flour) or arrowroot powder and 1/2 cup of water are used to make a slurry. Make that there are no flour lumps. For two to three minutes, turn the heat down to low and simmer the tomato soup. Stir in the corn flour mixture gradually.
- Add sugar and stir. Cook the flour until it no longer tastes raw and the tomato soup thickens. After tasting, add extra salt if necessary.
Add the herbs and black pepper after the required consistency has been reached. Turn off the heat. If preferred, add 2 to 4 tablespoons of cream after taking the pan from the heat. Cashew cream may be used as a replacement if you don't like dairy. 25 whole cashews should be soaked for 30 minutes in 14 cups of boiling water. In a small chutney grinder, combine them with the soaking water and blend until they are thick and smooth. If more water is needed to get the appropriate consistency, add a few teaspoons. The tomato soup should be topped with this. Make the croutons. 
Since croutons lose their sharpness if left out for too long, toast the bread just before serving the soup. Bread with butter on both sides. In a pan set over medium heat, toast the almonds until they are crunchy. You might also toast the bread while adding minced garlic and red chili flakes. They may also be cooked in the oven. Before slicing with a knife, let it cool. Pouring the tomato soup into serving cups is the final step. Add cream and herbs as a garnish, if preferred. Serve with toasted bread or croutons. The majority of people like tomato soup with toasted bread or croutons. This goes nicely with rolls, salads, grilled vegetables, cheese toast, sandwiches, spring rolls, and cheese balls. The soup may also be served with various types of noodles, such as Aglio olio or gobi Manchurian. Find ripe, red tomatoes when buying tomatoes. Avoid eating hard, under-ripe tomatoes because of their terrible flavor. Soup cooked with sour tomatoes will have an acidic flavor. The amount of onions in the dish should be adjusted according to how acidic the tomatoes are. It's crucial to use the right ratio of onions since they aid to neutralize the acidity. To flavor, the soup, use your favorite herbs. Tomato soup tastes like onion tomato purée without seasonings. 
While adding a little sugar won't make the soup sweet, it will help to balance the soup's sour and spicy flavors. The soup's flavor and spice are enhanced by the pepper, red chili flakes, and cinnamon. If you like the taste of cinnamon, you should give this soup a try. It should be added to the tomatoes in the pot. Before combining, remove it. Red and black pepper are used to season the tomato soup. Add these two spices once the soup is finished.
- Pro Advice
You will have just scratched the surface of a wide variety of options after making tomato soup using fresh tomatoes. You may make a soup that is sweet, spicy, or sour to your liking by making a few little changes. How should tomato soup be seasoned? It takes a range of flavor-enhancing herbs and spices to make a visually pleasing tomato soup. Black pepper and bay leaf make a traditional pairing that we like because it provides an earthy, spicy background. Uncommon yet highly wonderful ingredient, cinnamon. It offers a distinct taste that balances the sweetness of the tomatoes.