Today’s recipe for tomato soup lovers! If you’re anything like me and have a soft spot for all things Mediterranean, then you’ll understand the deep love I have for tomatoes, olives, and cheese. They’re not just ingredients—they’re a way of life in my kitchen. Especially tomatoes… oh, I can’t get enough of them. In the summer, I easily go through 2 kilos (yep, that’s 4.4 pounds!) of tomatoes each week. I’m a full-blown tomato lover, and when winter rolls around, I really start to miss their juicy, sun-kissed flavor. It’s so tempting to grab those out-of-season tomatoes at the store—but for the sake of flavor and health, I try my best to wait it out.
For more soup recipes; Turkish Tomato Orzo Soup, Red Lentil Soup
About recipe;
Back in my university days, my roommate couldn’t escape my frequent preparation of this soup; I practically had it on the menu every three nights. That’s why this tomato soup is somewhere in my hearth.
How do I survive winter without fresh tomatoes?
The secret? My amazing mom. Every summer, she cans tomatoes and makes homemade passata, storing them in jars for the colder months. Thanks to her, I always have a little taste of summer ready to go. This year I moved to Portugal, so there is not my mama’s passatas here. If you don’t have canned tomatoes, no worries—store-bought passata works beautifully too.
What makes this tomato soup so creamy and comforting?
The creaminess is all about two things: a splash of heavy cream and a good blend. I always blend and strain the soup for that silky-smooth texture. It makes all the difference.
Can I use milk instead of heavy cream?
Some people suggest evaporated milk, but honestly, I’m not a fan. If you’d rather skip the cream, you totally can! The soup will still be flavorful, just a bit lighter—and sometimes that’s exactly what you need.
I hope you love this recipe as much as I love!
