Total Time
35mins
Prep 20 mins
Cook 15 mins

I use vegetable broth in this recipe, but you can use chicken broth if you prefer. If you cannot find sun-dried tomato paste, you can use the same amount of oil soaked sun-dried tomatoes, just crush them well. I serve this with garlic bread topped with cheese.

Ingredients Nutrition

Directions

  1. Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes. Put them in a large heavy pan and pour in the broth. Bring it just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
  2. Stir in the sun-dried tomato paste, vinegar, molasses and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender in batches, then return to the pan and reheat gently.
  3. Serve in bowls topped with cream fraiche and garnish with basil leaves.
Most Helpful

5 5

This was my first attempt at making tomato soup, and this was quick, easy, and super tasty! I did adjust a couple of things- before putting the tomatoes and broth into the pot to simmer, I sauteed half of a yellow onion with a few cloves of garlic and some fresh thyme. A great way to make a satisfying dinner on a rainy Tuesday night after work. Thanks so much for posting, this will definitely be going into the cookbook.

Bring on the grilled cheese sandwiches!