Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes (28 ounces)
- 1 can diced tomatoes (14 ounces)
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup heavy cream
- 1–2 teaspoons harissa paste (adjust for spice level)
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish
Required Kitchen Tools
When preparing this Kena Peay Tomato Soup, having the right kitchen tools makes everything smoother:
- Large Pot: Essential for simmering the tomatoes and herbs evenly.
- Wooden Spoon: To stir the ingredients without scratching your pot.
- Immersion Blender (or regular blender): For creating a silky-smooth texture.
- Measuring Cups & Spoons: Accuracy ensures consistent flavour every time.
- Soup Bowls & Ladle: For serving your creamy masterpiece with ease.
With these tools ready, you'll breeze through the recipe like a pro.
Soup Preparation
Creating this Kena Peay Tomato Soup is all about layering flavours and allowing them to blend beautifully. Follow these simple steps:
1. Sauté the Aromatics
In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and fragrant (about 5 minutes). This base builds the foundation of flavour for your soup.
2. Add Tomatoes and Broth
Pour in the crushed tomatoes, diced tomatoes, and vegetable broth. Stir in the dried basil, oregano, thyme, salt, and pepper. Let the mixture come to a gentle boil.
3. Simmer Slowly
Reduce the heat to low and allow the soup to simmer for 15–20 minutes. This step is crucial, as it allows the herbs to infuse and the tomatoes to deepen in flavour.
4. Blend Until Smooth
Carefully use an immersion blender to puree the soup right in the pot until silky smooth. If using a regular blender, work in batches and blend with caution, as hot liquids expand.
5. Creamy Finish
Return the smooth soup to the pot (if using a regular blender). Stir in the heavy cream and harissa paste. Warm gently over low heat; don't let it boil. Heat through until creamy and infused with spice.
