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Tomato soup is a timeless classic that warms the heart and soul, originating from the kitchens of Europe and now beloved worldwide. This kosher version ensures that everyone can enjoy its comforting flavors without worrying about dietary restrictions. Whether you're serving it as a starter to a festive meal or enjoying it as a light lunch on a chilly day, this tomato soup is a bowl of pure joy. With its rich, velvety texture and vibrant color, it's not only delicious but also a feast for the eyes. Perfect for any occasion, this soup is sure to become a staple in your recipe collection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 onion chopped
  • 2 cloves garlic minced
  • 28 ounces canned crushed tomatoes kosher certified
  • 2 cups vegetable broth ensure it's pareve
  • 1 tablespoon sugar to balance acidity
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup fresh basil chopped
  • 1 cup water as needed for consistency

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the canned crushed tomatoes and vegetable broth. Stir in the sugar, salt, and black pepper.
  4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes to allow the flavors to meld.
  5. Use an immersion blender to puree the soup until smooth. If it's too thick, add water to reach your desired consistency.
  6. Stir in the fresh basil and adjust seasoning if necessary. Serve hot, garnished with additional basil if desired.

Notes

For a creamier texture, you can add a splash of coconut milk or almond milk instead of dairy cream. Store leftovers in an airtight container in the refrigerator for up to three days.