Tomatenzopp

About

Tomatenzopp is a comforting, homespun tomato soup whose name tips a wink to regional German dialects, yet the soul of the dish is universally familiar: ripe tomatoes simmered until sweet and velvety, brightened by fresh basil, and finished as you like for a cozy bowl you can tailor to the season. This bowl bridges rustic farm kitchens and modern weeknights, offering a simple, satisfying way to showcase late-summer tomatoes or to conjure their flavor any time of year with a few good staples in the pantry.

Ingredients

• 800 g ripe tomatoes, cored and roughly chopped
• 1 medium onion, diced
• 2 cloves garlic, finely sliced
• 2 tbsp olive oil
• 750 ml vegetable broth
• Small handful fresh basil leaves, torn
• 1 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1 tsp sugar (optional, to balance acidity)
• 60 ml cream (optional, for a silky finish)
• Rustic bread, for serving

Equipment

• Heavy-bottomed pot with lid
• Stirring spoon and ladle
• Chef’s knife and cutting board
• Blender (immersion or countertop)

Preparation

1. Wash, core, and chop the tomatoes. Dice the onion and slice the garlic. Tear the basil into bite-size pieces and set aside for finishing.
2. Measure the vegetable broth and keep it nearby so you can add it as soon as the pot is ready.

Cooking

1. Warm the pot over medium heat and add the olive oil. Stir in the onion with a pinch of salt, and cook gently for 10 minutes, stirring occasionally, until translucent and sweet.
2. Fold in the garlic and cook for about 1 minute, just until fragrant.
3. Add the chopped tomatoes, season with a little more salt and pepper, and cook, stirring, until the juices begin to release.
4. Pour in the vegetable broth. Bring to a gentle simmer, cover partially, and cook for 20 minutes so the flavors meld and the tomatoes fully soften.
5. Blend until smooth using an immersion blender directly in the pot, or carefully in batches in a countertop blender. Return the soup to the pot if needed.
6. Taste and adjust: swirl in the cream if using, add a pinch of sugar if the tomatoes are very tangy, and balance with salt and pepper to your liking. Stir in most of the basil, reserving a few leaves for garnish.

Serving

Ladle Tomatenzopp into warm bowls, garnish with the reserved basil, and finish with a light drizzle of olive oil. Serve alongside toasted slices of bread to dip and scoop every last spoonful.

Tips

• If your tomatoes are underripe, the small dose of sugar can round the edges without making the soup sweet.
• For extra body without dairy, simmer a bit longer and reduce slightly before blending, then season with additional salt and pepper.
• Stir the cream in off the heat to keep the texture lush.

Make-Ahead and Storage

Refrigerate in a sealed container for up to three days. Reheat gently and add the cream and fresh basil just before serving. Freeze without the cream for best texture, then stir it in after thawing if desired.