Easy Homemade Tomato Soup Recipe
This soup starts as a classic Italian tomato soup with onions, garlic, tomatoes, olive oil and some capers. But then, it makes a bold pivot with turmeric for an East-Indian-inspired twist. Silky smooth, it’s perfect for freezing, pressure canning, or enjoying fresh. One pot yields multiple meals, saving time while delivering big, complex flavor with minimal effort.
Servings: 6
Ingredients
- 1 ½ tbsp olive oil
- 1 extra-large onion diced
- 3 garlic cloves minced
- 1 tbsp turmeric
- 1 kg fresh tomatoes, chopped (~2 lbs )
- 1 liter water (2 quarts) - or chicken broth
- 1 tsp sugar optional - add if tomatoes are high in acidity
- 1 tbsp diced capers
- salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
- Stir in garlic and cook 1 minute until fragrant.
- Add chopped tomatoes. Cook 5 - 7 minutes until the tomatoes begin breaking down. Add sugar, if tomatoes are very acidic.
- Stir in turmeric. Let it bloom for 1 - 2 minutes. Pour in water or chicken broth. Bring to a gentle boil, then simmer 15 minutes.
- Stir in diced capers. Cook for another 10 minutes
- Remove from heat. Use immersion blender to blend your fully cooked tomato soup
- Pass tomato soup through a fine metal mesh strainer for silky smooth texture.
- Adjust salt if needed. Add pepper if desired. Serve immediately, can from hot, or cool for freezer storage.
❄️🫙Follow the freezing or canning instructions in the post.