As the leaves start to change color and the air turns crisp, it’s the perfect time to enjoy the warm, comforting flavors of seasonal soups. Harvest tomato soup is a classic that celebrates the bounty of fresh tomatoes, making it a staple for autumn. Below, you’ll find three diverse examples of harvest tomato soup recipes that are easy to make and bursting with flavor. Let’s dive in!
This recipe is perfect for cozy evenings when you want something simple yet delicious. Roasting the tomatoes enhances their natural sweetness and adds depth to the flavor.
Start by preheating your oven to 400°F (200°C). Take 2 pounds of ripe tomatoes, cut them in half, and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and a handful of fresh basil leaves. Roast for 30-40 minutes until the tomatoes are caramelized.
In a large pot, sauté 1 chopped onion and 2 minced garlic cloves in olive oil until soft. Add the roasted tomatoes and their juices, along with 2 cups of vegetable broth. Simmer for 15 minutes, then blend until smooth. Stir in additional fresh basil for garnish and serve with crusty bread.
Notes & Variations:
This heartier version is perfect for a light lunch or dinner, combining tomatoes with a variety of seasonal vegetables for added nutrition and flavor.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and sauté until translucent. Then, add 2 chopped carrots, 1 chopped zucchini, and 1 red bell pepper. Cook for about 5-7 minutes until the vegetables soften.
Next, add 4 cups of diced fresh tomatoes (or canned if out of season), 4 cups of vegetable broth, and season with salt, pepper, and a teaspoon of dried oregano. Bring to a boil, then reduce heat and simmer for 20 minutes. Use a ladle to scoop out a cup of soup and blend it until smooth, then return it to the pot for a chunky texture.
Notes & Variations:
For those who love a little kick, this spicy tomato coconut soup is sure to warm you up! The combination of tomatoes and coconut milk creates a rich, creamy base with a spicy twist.
Begin by heating 1 tablespoon of coconut oil in a pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger; sauté until fragrant. Stir in 1 teaspoon of curry powder and ½ teaspoon of cayenne pepper for heat.
Add 4 cups of chopped fresh tomatoes and 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes. Stir in 1 can (13.5 oz) of coconut milk, and blend until smooth. Adjust seasoning with salt and a squeeze of lime juice.
Notes & Variations:
Now that you have these three examples of harvest tomato soup recipes, you can enjoy the flavors of the season! Whether you prefer classic, chunky, or spicy, there’s something here for everyone. Happy cooking!