Fresh Tomato Soup with a Splash of Gin
This tomato soup wins you over with ripe fresh tomatoes, fragrant herbs and a surprising splash of gin that lends real depth. It comes together in no time and works just as well as a light starter or a satisfying main. A swirl of crème fraîche and a scatter of toasted flaked almonds on top make it a treat for the eyes and the taste buds. Perfect for anyone who wants to put something a little special on the table without any fuss.
Ingredients
- 2 onions
- 2 garlic cloves
- 1 kg tomatoes
- 3 tbsp oil
- 2 tsp basil, dried or fresh
- 1 pinch thyme, dried
- 1 pinch marjoram, dried
- 1 pinch rosemary, dried
- 750 ml vegetable stock
- 2 tbsp tomato purée, or tomato paste
- 1 tbsp gin
- salt and pepper, to taste
- 4 tbsp crème fraîche
- 4 tbsp flaked almonds
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 210 kcal | 840 kcal |
| Carbohydrates | 12 g | 48 g |
| Protein | 5 g | 20 g |
| Fat | 14 g | 56 g |
| Fibre | 3 g | 12 g |
| of which sugar | 8 g | 32 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Finely chop the onions and garlic, then sweat them in a pan with the oil over medium heat until softened and translucent.
- Wash the tomatoes and briefly pour boiling water over them to blanch. Peel, cut into eighths and add to the pan along with the herbs (basil, thyme, marjoram and rosemary). Simmer everything for 15 minutes.
- Pour in the vegetable stock and cook for a further 5 minutes.
- Blitz the soup briefly with a stick blender or in a jug blender until smooth and creamy.
- Season with tomato purée, gin, salt and pepper, then bring the soup back to a brief boil.
- Ladle the finished tomato soup into bowls, top each with a tablespoon of crème fraîche and a sprinkle of flaked almonds, and serve straight away.
- Tip: Instead of blanching, you can simply wash the tomatoes, cut them into eighths and simmer with the herbs for 15 minutes. Then pass the soup through a sieve and carry on from step 5 above. In that case there's no need to blend.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 5 g |
| Fat | 14 g |
| Fibre | 3 g |
| of which sugar | 8 g |
Frequently asked questions
Can I freeze this tomato soup?
Yes, the soup freezes really well. Portion it into freezer-safe containers and freeze for up to 3 months. Add the crème fraîche and almonds fresh when you serve.
Can I use tinned tomatoes instead of fresh ones?
Yes, you can swap the fresh tomatoes for 1-2 tins of chopped tomatoes (400 g each). That way you can skip the blanching and peeling entirely.
Why is gin used in the tomato soup?
The gin adds aromatic depth and lifts the herby notes in the soup. If you'd rather leave it out, simply omit it or use a squeeze of lemon juice instead.
Is this tomato soup suitable for children?
In general, yes. For children it's best to leave out the gin, as it contains alcohol.
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