Tomato soup: Ingredients for 4 servings

For the soup:

• 2 kg of small Roma tomatoes (or fruity cherry tomatoes)
• 6 sprigs of thyme
• 2 onions
• 30 g butter
• 2 tablespoons tomato paste
• sea-salt
• freshly ground pepper
• 1 pinch of sugar

For the croutons:

• 3-4 slices of toasted bread
• 3 tbsp olive oil
• 150 g of whipped cream

Prepare tomato soup

© Thomas Neckermann

Rinse the tomatoes, remove the stems and cut the flesh into pieces. Rinse the thyme stalks briefly under cold water and let them dry on a paper towel. Peel onions, cut in half and finely dice. Melt the butter in a saucepan and fry the onion cubes in a glass. Add the tomato pieces and tomato paste, simmer briefly and season with salt.

Simmer tomato soup

© Thomas Neckermann

Add 4 thyme sprigs and 350 ml of water and cook everything in a closed pan over medium heat for about 10-15 minutes.

Seven tomato soup

© Thomas Neckermann

Brush the lumpy tomato soup through a fine strainer or the "Flechtte Lotte". Season the tomato soup with salt, pepper and sugar.

Making croutons for the soup itself

© Thomas Neckermann

Cut the bark off the toast around it. Cut toast into about 1/2 cm cubes. From the remaining thyme pluck the small leaves. Heat the oil in a pan and roast the bread cubes and thyme slowly in a medium heat until golden brown and salt if necessary.

Prepare cream

© Thomas Neckermann

Whip the cream. Heat the tomato soup with stirring and stir in the cream. Distribute on preheated plates. Sprinkle with the thyme croutons and serve immediately.

Tomato soup - delicious variants from fruity to spicy

Cooking tomato soup - you sure think there's nothing there, anyone can do that? Might be. But when four people cook tomato soup, no one tastes like the otherOne is tomato soup with garlic, the other with bacon, celery in the third, and possibly broth powder in the fourth. You prefer it pure? Then it costs our ChroniquesDuVasteMonde recipe for life: a tomato soup made from many fresh, sun-ripened tomatoes.

Tomato Soup Recipes

Our tomato soup recipes leave nothing to be desired - from spicy tomato soup to white tomato soup.

1 of 15

Ginger tomato soup with shrimps

There are many recipes for tomato soups, but this is definitely a highlight: shrimp and ginger provide a surprisingly new combination of flavors, which must be tried in any case.

The recipe: ginger and tomato soup with shrimp © Thomas Neckermann 2 out of 15

spicy tomato soup

The fiery variant of a classic - tastes and invigorates the senses: Try our spicy tomato soup with sambal oelek and chili flakes! Click here for the recipe: spicy tomato soup

© Thomas Neckermann 3 of 15

tomatosoup

To the video: tomato soup 4 out of 15

Tomato and melon soup

Watermelon and tomatoes are stuck in the summery soup - which gives the tomato soup a fruity note. To the recipe: tomato and melon soup

© Thomas Neckermann 5 out of 15

Gelled gazpacho

The cold tomato soup is typically Spanish. We serve them gelatinized in the espresso cup - especially refreshing! The recipe: gelled gazpacho

© Thomas Neckermann 6 out of 15

Fruity tomato soup with gnocchi

The tomato soup is especially delicious due to dried tomatoes and the inlay oil. And if you add fresh gnocchi while warming up, it will also fill you up nicely. The recipe: Fruity tomato soup with gnocchi

© Thomas Neckermann 7 out of 15

Tomato soup with mozzarella crostini

The tomato soup with mozzarella crostini is a quick dinner. Thyme gives the soup the special spice. The recipe: tomato soup with mozzarella crostini

© Maike Jessen 8 out of 15

Peppery tomato and mango soup

Mango and black pepper spice up the classic tomato soup. The icing on the cake is crunchy sheep's cheese. To the recipe: Peppery tomato-mango soup

© Thomas Neckermann 9 out of 15

Tomato soup with olives

Olives make this tomato soup especially Mediterranean. In addition, it is ready in 30 minutes. The recipe: tomato soup with olives

© Thomas Neckermann 10 out of 15

Cold tomato soup with grapefruit cream

Cold soup is just wonderful in summer. This tomato soup is particularly refreshing with grapefruit fillets - a great way to start a summery menu. The recipe: Cold tomato soup with grapefruit cream

© Carsten Eichner 11 of 15

Tomato and basil soup

A delight in red-green: tomatoes, spinach, basil and a little acacia honey leave nothing to be desired. The recipe: tomato-basil soup

© Thomas Neckermann 12 out of 15

cold tomato soup

For the real gazpacho you need fresh tomatoes. It does not have to be so elaborate - we just make the cold soup with tomato juice. The recipe: Cold tomato soup

© Sebastian Doerk 13 out of 15

White tomato soup

Clear tomato stock is the basis for the creamy, fine-hot soup, tomato chilli oil brings in addition to seasoning and color into play. To the recipe: White tomato soup

© Thomas Neckermann 14 out of 15

Tomato soup with fresh tomatoes

For all who love it classically: Our very best tomato soup with fresh, sun-ripened tomatoes, creamy and pure. To the recipe: tomato soup with fresh tomatoes

© Thomas Neckermann 15 out of 15

Tomato cut and skin

Video: Tomato skin and cut Look again Carrot bread: self-baked luck Spitzkohl-Recipes: Delicate Fitmacher for the winter! Hollow out tomatoes? that's how it's done

Tomato soup - that's what the ingredients are all about

© Thomas Neckermann

Tomatoes: Which tomato varieties you prefer is up to you. Main thing, ripe and red! The small Roma tomatoes in our soup are beautifully aromatic. Just normal tomatoes that have enough sun, but do it too. Are not there, just take canned tomatoes.

onions: Round brown household bulbs with shiny skin that feel firm are the right ones - they deliver a nice sweetness. When onions are already sprouted, they become soft and wobbly. They have nothing to look for in the pot, but are a case for the compost!

Thyme: This aromatic herb is a great partner for tomatoes. As good as the two grow in the garden next to each other, they are also in the food. It is best to always tie twigs of thyme together with a twine, then you will not have the bare stalks in the pot later on. It does not matter to our recipe because everything is sifted through.

Tomato paste: Tube or can? That makes no difference in taste. Tomato paste from the tin is so nostalgic, but must be used up immediately, otherwise it dries. From the tube it is therefore more practical: just remove the required amount, cover it on and off in the fridge!

Fat: Butter or olive oil? Both fit. And do not heat them up too much so that nothing burns.

Tip for your tomato soup

Most tomato varieties have a lot of acidity. On the other hand, adding a little pinch of sugar while tasting helps to complete the taste.

BEST Tomato Soup Recipe! (May 2024).