Best 4 German Tomato Soup Recipes

**Savor the Delightful Symphony of Flavors: Embark on a Culinary Journey with German Tomato Soup**

Indulge in a culinary masterpiece that captures the essence of German cuisine – the tantalizing German tomato soup. This heartwarming soup is a symphony of flavors, beckoning taste buds with its vibrant red hue and enticing aroma. Dive into a velvety broth enriched with fresh tomatoes, onions, and a hint of garlic, skillfully simmered to perfection. Discover a delightful balance of sweet and tangy notes, complemented by a touch of herbs and spices that elevate the taste experience.

This versatile soup offers a canvas for culinary creativity. Embark on a journey through three distinct variations, each showcasing unique ingredients and flavors. The classic German tomato soup recipe forms the foundation, featuring a simple yet satisfying blend of tomatoes, onions, and vegetable broth. For a creamy delight, immerse yourself in the creamy German tomato soup, where a swirl of cream adds a velvety richness to the classic recipe.

But the culinary adventure doesn't end there. Discover the hearty German tomato soup with sausage and potatoes, a rustic delight that combines tender sausage, hearty potatoes, and a burst of flavors from fresh herbs. Each variation promises a distinct culinary encounter, sure to gratify味觉满足 your taste buds and leave you craving more. So, prepare to embark on a delectable journey with German tomato soup, a dish that will surely become a staple in your culinary repertoire.

Here are our top 4 tried and tested recipes!

THE BEST EVER TOMATO SOUP

The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CREAM OF FRESH TOMATO SOUP

Cream of Fresh Tomato Soup image

Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.

Provided by Ina Garten

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Steps:

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

GERMAN VEGETABLE SOUP

German Vegetable Soup image

My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 teaspoon garlic powder
1 bay leaf
1 can (46 ounces) tomato or vegetable juice
3 celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8 ounces) cut green beans, drained

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

GERMAN TOMATO SOUP

German Tomato Soup image

This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.

Provided by ElaineAnn

Categories Potato

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs ground beef
4 (10 3/4 ounce) cans condensed tomato soup
2 1/2 cups milk
1 1/8 cups water, as needed
6 white potatoes, peeled and sliced 1/4 inch thick
1 small cabbage, cored and sliced
3 carrots, sliced
1 small onion, chopped

Steps:

Heat a large Dutch oven or soup pot over medium-high heat.
Crumble in the ground beef. Cook, stirring frequently, until evenly browned.
Drain excess grease.
Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water.
Bring to a boil, then simmer over medium heat for 30 minutes.
Reduce heat to low, and cook for 1 1/2 hours before serving.

Nutrition Facts : Calories 508, Fat 20.9, SaturatedFat 8.7, Cholesterol 87.8, Sodium 979.9, Carbohydrate 52.7, Fiber 6.9, Sugar 17.6, Protein 29.4

Tips:

Use ripe, flavorful tomatoes for the best taste.
If you don't have time to roast the tomatoes, you can use canned tomatoes instead.
Add a pinch of sugar to the soup to balance out the acidity of the tomatoes.
Garnish the soup with fresh herbs, such as basil or parsley, for a pop of flavor and color.
Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

German tomato soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover tomatoes. With its rich, flavorful broth and tender vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying soup, give German tomato soup a try.