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Creamy tomato soup, straight from Grandma’s kitchen? Sounds divine! That’s why I was so excited when my friend, Meta, from Sweden, offered to share her grandmother’s recipe. As she puts it, it’s “a truly wonderful, creamy tomato soup – made the old way.”
Meta’s version comes together quickly and easily, is loaded with flavor, and is super healthy, to boot. I personally like to serve this tasty bowl up with a grilled cheese sandwich on the side – not quite as healthy, I know, but come on – tomato soup and grilled cheese? Comfort food at its best!
By the way, you can grab Meta’s original recipe, in Swedish, at mittkok.expressen.se/recept/mormors-tomatsoppa. The original recipe makes quite a large batch, but according to Meta, it freezes well, and can also be used as a base for stews and sauces.
Here is what you need to serve 4 ~
- 2 tablespoons butter
- 1/4 leek, finely sliced
- 1 clove of garlic, minced
- 1/2 red onion, roughly chopped
- 4 medium tomatoes, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cups rich vegetable broth
- 1 cup of the best quality ketchup you can find (No Heinz, please! Look for something with a bit of personality. I used a lovely and absolutely delicious curry ketchup. The best option, if you have time, would be homemade. Meta’s got a recipe for a large batch of homemade ketchup HERE. The recipe is in Swedish, but Google Translate will be more than happy to help you out!)
- A splash of cream or half-and-half, or to taste
- Salt and pepper to taste
- Corn, dried herbs, sour cream, yogurt, crumbled white cheddar or blue cheese, or any other tasty garnish that you like
What to do ~
- Melt the butter in a large soup pot over medium heat. Once melted, sauté the leek, garlic and onion until the onion starts to soften and become translucent.
- Add the tomatoes, dried thyme and dried basil to the pot, and continue to cook, stirring frequently, until the tomatoes begin to soften and breakdown – about 5 minutes.
- Add in the veggie broth and ketchup. Bring it all up to a boil, reduce the heat, and simmer for another 5 to 10 minutes to bring all the delicious flavors together.
- Remove the soup from the heat, and using an immersion blender (or a regular ol’ standup blender if you prefer), blend until smooth. If you like, strain the soup to remove any tomato skin or seed bits.
- If your soup has gotten cold during blending, bring it back up to a boil.
- Stir in enough cream or half-and-half to soften the soup and smooth the flavor. Give it all a taste, and add salt and pepper as desired.
- Dish it up, and garnish to your hearts content!
A bit about our contributor…
Meta Fagerström is a Food Revolution ambassador, avid musician and entertainer, and executive chef at Meta’s Kitchen – a lovely cafe in Sweden, serving high quality, hand-crafted Nordic food – fast. She is passionate about eating and serving REAL food, and shares this passion whenever she can.
How about some fresh spices to go along with this recipe?
Here at Taste Of The Place, I love using the herbs, spices, and fantastic spice blends from my friends over at Savory Spice. They offer some of the best, freshest, and most flavorful spices around. Give them a try, and you’ll taste the difference, too!
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