Simply tomatoes soup

many dates

This 1st recipe is as simple as it gets: pure tomatoes and optional salt for seasoning.

Tomato soup is probably the most popular soup in the world, with endless variations. I make it quite often. Unlike for sauces where we prefer plum tomatoes, juicy tomatoes are OK for soups. We also don't have to reduce the soup as far as we do for tomato sauce, although some reduction does intensify the flavor.

Tomatoes can be very acidic. To reduce acidity, add water, stock, cream, milk, bread, potatoes, vegetables, etc. For lack of better, a small amount of  baking soda aka sodium bicarbonate will work too, but don't overdo that. The salt that it forms after reaction with the acid—sodium chloride—has an unpleasant by-taste in larger concentrations. 

Some people like add starches (wheat, corn, potato) to thicken the soup.
I do occasionally add diced potatoes. I avoid flour because I don't care for the taste of flour in tomato soup.


This is what you need for 2-3 servings:

  • 2 lbs. fresh tomatoes


  • salt
Pic1: tomatoes-only soup





Pic2-4:  boil tomatoes


Pic5-7: simmer tomato soup


2018-11-19: another day, another tomato soup

Pic8: homegrown tomatoes
Pic9: simmer
Pic10: optional: blend

creamed tomato soup / Cream of tomato soup

2014-05-18 a.o.



This is what you need for 4-6 servings:

  • 2 lbs. plum tomatoes, peeled, cored
  • S&P
  • Optional:
    • garlic
    • onion
    • carrots
    • potatoes OR
      oil dough as a thickener
    • etc.
Pic11: cream of tomato soup


Serving suggestions: