Serves 4
20 min
Tomato and Herb Soup
Recipe GLPR0dd7c199818472
A silky, herb-infused tomato soup made with fresh tomatoes, tomato sauce, and aromatic herbs. The milk is gently incorporated with a cornstarch slurry to create a creamy, velvety texture. The soup is simmered briefly and then blended until smooth. This comforting starter is naturally vegetarian and ready in about 20 minutes.
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Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1 tablespoon cornstarch
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed rosemary
1/2 teaspoon garlic powder
2 cups whole milk or lactose-free milk
2 cups diced fresh tomatoes
1 cup tomato sauce
1 tablespoon sugar
Directions
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté, stirring occasionally, until the onion becomes soft and light golden, approximately 5 minutes.
Sprinkle the cornstarch over the onions and stir continuously for about 1 minute, ensuring the cornstarch is fully moistened by the oil and forms a smooth paste with no lumps.
Add all the dried herbs—basil, oregano, thyme, rosemary—and the garlic powder. Stir well to combine with the cornstarch mixture.
Slowly pour in the milk while stirring constantly to prevent lumps from forming. Continue stirring until the mixture is smooth and the cornstarch is fully dissolved.
Add the diced fresh tomatoes, tomato sauce, and sugar to the pot. Stir to combine all ingredients evenly.
Bring the soup to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Remove the soup from heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, carefully ladle the soup into a blender in batches, blend until smooth, and return to the pot.
Taste the soup and adjust seasonings as desired. Serve hot in bowls.
