According to Google, tomato soup is one of the top recipe searches during 2020 pandemic. Today I am introducing this beautiful Easy Creamy Tomato Soup without Vegetable or Meat Stock, and I hope you’ll find it as tasty as we do.
Interested in learning more about Romanian cuisine? Before we move on to today’s recipe, please check this post about the history of Romanian best food with pictures, and tell me what you think about my short exposé on Romanian cuisine:
For more easy soup recipes check our SOUPS CATEGORY.
First, a little bit of history and some fun facts about tomatoes and tomato soup.
What is the history of tomato soup?
According to theSPRUCEEATS,
In 1897, soup mogul Joseph Campbell came out with condensed tomato soup, a move that set the company on the road to wealth as well as further endearing the tomato to the general public.
Campbell may have made tomato soup popular, but Maria Parloa created the first recipe. She describes her tomato chowder in her 1872 book, The Appledore Cook Book. (Source)
Interesting facts about tomatoes
- Tomatoes (poison apples) were feared for 200 years in Europe because the aristocrats got sick and died after eating from pewter platters. The truth was that the plates were high in lead content and when the acid tomatoes were placed on them, they would leach lead and people would die from lead poisoning. So, the tomatoes were avoided for a long time.
- Around the world, tomato soup is available in canned, condensed and dehydrated powder form.
- Tomato soup is a top comfort food in the US and Poland.
- In Spain, tomato soup (Gazpacho) is served cold. It originates in Andalucia, in southern Spain.
Now let’s check out the Easy, Creamy Tomato Soup without Stock recipe:
Easy creamy tomato soup no vegetable stockCourse: Lunch, SoupsCuisine: Global, RomanianDifficulty: Easy
No sugar, no vegetable stock, 45 minutes total cooking time and a lot of garlic!
4 ripe tomatoes
1 large onion
6 cloves garlic (or more)
1 medium carrot
1-2 celery sticks
1 medium regular/sweet potato
3 tbsp canned tomato paste
1 cup bottled tomato juice
10 dry curry leaves
2-3 tbsp olive oil or butter for cooking
250 ml hot water
Salt, pepper to taste
Fresh mint, basil, parsley leaves and sour cream for serving
- Wash and clean all vegetables
- Cut the tomatoes in cubes
- Boil the potato until soft (I am lazy and I don’t remove the skin)
- Remove the potato skin and cut it in cubes
- Dice the celery
- Dice the carrot
- Peel and cut the onion in cubes
- Add the celery, carrot and onion to large non stick pan oil or butter
- Add salt and pepper
- Cook for 2 minutes
- Add tomato paste
- Cook for 5 minutes. Stir gently every minute.
- Add tomato juice. Cook for 5 minutes.
- Add tomatoes. Cook for 5-10 minutes or until the mix becomes soft.
- Add curry leaves
- Add garlic
- Add hot water
- Stir gently. Cook for 10 minutes.
- Blend potato and tomato mix in a food processor for 2 minutes
- Serve hot with fresh mint, basil or parsley leaves and sour cream
- We don’t add sugar to the tomato soup or any other soup for that matter
- We use (bruised and) overripe tomatoes
- We don’t add any kind of stock
- Sometimes we use bay leaves instead of curry leaves
- We serve the tomato soup with sour cream or fresh mint/basil leaves
- We use a blender on high speed for 2 minutes to make the creamy soup. This soup is delicious topped with croutons or served with garlic bread.
Here is another superb Easy Tomato Soup recipe by Paul Brilleman in our GUEST POST category:
Do you have any easy recipe suggestions? Send me a message!