Deliciously light and filling — that’s what you’ll get with every serving of German Tomato Soup (Tomatensuppe)! Plus, you probably already have the ingredients in your kitchen. Doubtful? See for yourself!
I’m assuming you like German soups since you’re here, so make sure you try these other authentic German soup recipes — you will not regret any of them. 🙂
But if you want a German soup with ubiquitous pantry ingredients, this tomato soup is for you.
A delicious, healthy, and filling bowl of soup, and all you need are pantry staples — hard to say no to that, right?
So, grab all your ingredients now and start cooking. 🙂
FOR MORE CLASSIC GERMAN RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Crushed tomatoes – canned crushed tomatoes are excellent for making this German tomato soup recipe.
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced or thinly sliced.
- Onion – thinly sliced.
- Stock – I use vegetable stock for this German soup.
- Basil – fresh basil leaves for flavor and garnish
- Seasoning & spices – salt, sugar, ground black pepper, and cayenne.
Preparation
Start by heating two and a half tablespoons of olive oil in a medium-sized pot — over medium-high heat.
Add the garlic and onion once the oil is ready.
Sauté until the onion softens.
Add the chopped tomatoes.
Mix, and adjust the heat to medium-low.
Cover the pot with a lid and simmer for about five minutes.
Pour the stock.
Turn the heat back to medium, cover, and bring to a boil.
Adjust the heat to low and let simmer for ten minutes.
Use an immersion blender to blitz the soup while slowly pouring the remaining olive oil.
Season with salt, ground black pepper, a pinch of sugar, and cayenne.
Mix, cover, and simmer for about a couple of minutes.
Transfer your German tomato soup into bowls, add some basil leaves, and serve!
Helpful tips
- Don’t skip the cooking of the onions — the softer they are, the sweeter they will be.
- Make sure you pour the olive oil slowly while blitzing. It creates an emulsion that helps in thickening the pureed tomato soup.
- A stand blender will work just as well with a hand blender; just be careful because the soup is HOT — give it a few minutes to cool before transferring it to the stand blender.
How to serve German tomato soup?
You can drizzle some olive oil on top or sprinkle some cayenne powder — I see both quite often.
You can also add croutons for a different texture.
But I think serving crunchy bread on the side is better; you get to dunk pieces of it in the soup as you go along.
So how about it? Give it a try for lunch this week!
OR YOU CAN GET MORE IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
IF YOU WANT MORE EUROPEAN RECIPES, YOU WILL LIKE THESE INTERNATIONAL RECIPES BY COUNTRY!
German Tomato Soup Recipe (Tomatensuppe)
Equipment
- Medium-to-Large Pot
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, minced or thinly sliced
- 1 medium onion, thinly chopped
- 2 cups crushed tomatoes
- 2 cups vegetable stock
- handful basil leaves
- sugar, cayenne, salt, pepper, to season
Instructions
- Place a medium-sized pot over medium-high heat.
- Pour 2 & 1/2 tablespoons of olive oil.
- Once the oil is ready, add the garlic and chopped onion, and cook until the onion is soft.
- Add the chopped tomatoes, mix, then adjust the heat to medium-low.
- Cover the pot with a lid and simmer for about five minutes.
- Pour the stock.
- Turn the heat back to medium, cover, and bring to a boil.
- Adjust the heat to low and let simmer for ten minutes.
- Use an immersion blender to blitz the soup while slowly pouring the remaining olive oil.
- Season with salt, ground black pepper, a pinch of sugar, and cayenne.
- Mix, cover, and simmer for about a couple of minutes.
- Transfer into bowls and add some fresh basil leaves to your German tomato soup — serve!
Notes
- Cook’s Tip #1: Make sure you cook the onions — the softer they are, the sweeter they will be.
- Cook’s Tip #2: Remember to pour the olive oil slowly while blitzing. It creates an emulsion that helps in thickening your German tomato soup.
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