RCI-SP.002.0110.001
Herbed Tomato Soup
American cuisine Vegetarian Cuisine Soups
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- ½ cup
- (14-ounce) can diced tomatoes1 unit
- chicken or vegetable broth1½ cups
- (16-ounce) can tomato sauce1 unit
- fresh snipped basil (or 1 teaspoon dried)1 tablespoon
- fresh snipped thyme (or ¼ teaspoon dried)1 teaspoon
- 1 Dash
- balsamic vinegar2 tablespoonsoptional
- fresh basil leaves4 to 6 unitsliced thinly into strips, optional for garnish
Method
1
Finely dice the onion and sauté it in a drizzle of olive oil over medium heat until soft and translucent, about 8 minutes. Avoid browning to preserve a clean, delicate flavor base.
8 minutes
2
Add the tomatoes to the pot with the softened onion, crushing them gently by hand or with a spoon. Stir to combine and bring the mixture to a gentle simmer.
5 minutes
3
Allow the tomato and onion mixture to simmer slowly over low heat, stirring occasionally, to fully develop and extract the tomato essence. This slow cooking concentrates the flavor without reducing clarity.
25 minutes
4
Remove the pot from heat and allow the mixture to cool slightly, then pass it through a fine-mesh sieve or cheesecloth-lined strainer, pressing gently to extract a clear broth. Discard the solids.
10 minutes
5
Return the strained broth to a clean saucepan over low heat and stir in a splash of balsamic vinegar to add depth and a subtle acidity. Season with freshly ground pepper to taste.
3 minutes
6
Gently heat the clarified broth until it just begins to steam, being careful not to boil vigorously as this can cloud the soup. Taste and adjust seasoning if needed.
5 minutes
7
Ladle the hot soup into warmed bowls and finish with a light drizzle of good-quality olive oil and a few fresh basil leaves placed on top just before serving.