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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.