Let’s talk about tomato soup-not the run-of-the-mill, watery stuff you might have had as a kid, but the kind of soup that warms your soul, comforts you on a rainy day, and has layers of flavor that make you want seconds before your first spoonful is even gone. Tatte, the beloved bakery-café known for its vibrant Mediterranean-inspired dishes, has a tomato soup that’s nothing short of magical. Smooth, tangy, slightly sweet, and perfectly balanced with herbs, it’s a dish that feels both gourmet and homey at the same time.
Imagine sitting down with a steaming bowl of this ruby-red delight, the aroma of roasted tomatoes and fresh herbs filling your kitchen, and a crusty piece of bread ready to dip. That’s exactly the experience we’re aiming for. And the best part? You can recreate it in your own kitchen without needing a professional chef’s degree or an army of exotic ingredients.
Tatte Tomato Soup Recipe
This recipe is all about simplicity meeting sophistication. You’ll get a rich, creamy texture without heavy cream, a depth of flavor from roasted tomatoes, garlic, and onions, and a freshness from herbs that make each spoonful a little celebration. Let’s dive in.
Ingredients Needed
Here’s a detailed breakdown of what you’ll need, with some notes on how each ingredient contributes to the final masterpiece:
- Tomatoes (2 pounds, ripe) – Fresh and juicy tomatoes are key. Roma or vine-ripened varieties work beautifully.
- Olive oil (2-3 tablespoons) – Enhances the natural sweetness of the tomatoes and prevents sticking when roasting.
- Yellow onion (1 medium, chopped) – Adds a sweet, caramelized base to the soup.
- Garlic cloves (3-4, minced) – The aromatic backbone of the soup; don’t skimp.
- Carrot (1 medium, peeled and chopped) – Adds subtle natural sweetness to balance the acidity of the tomatoes.
- Vegetable or chicken broth (3 cups) – Provides the liquid base; adjust depending on your desired thickness.
- Fresh basil leaves (a small handful) – Adds freshness and a signature herbal note.
- Salt and black pepper (to taste) – Simple seasoning that brings all flavors together.
- Sugar (optional, 1 teaspoon) – Helps balance acidity if tomatoes are too tangy.
- Heavy cream or coconut cream (optional, ¼ cup) – For a creamy version, but completely optional.
Cooking Instructions
Here’s a step-by-step, conversational guide to making this soup, with tips as if I were cooking right alongside you:
- Preheat your oven to 400°F (200°C). We’re going to roast the tomatoes, which is key to deepening their flavor.
- Prep the tomatoes: Slice them in half, drizzle with olive oil, and lightly season with salt and pepper. Arrange them cut-side up on a baking sheet.
- Roast the tomatoes for 25-30 minutes until they are caramelized and soft. This is where the magic begins-the sugars in the tomatoes will intensify, giving your soup a rich, natural sweetness.
- Sauté the aromatics: While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and carrots and sauté until the onions are translucent. Toss in minced garlic for the last 1-2 minutes to avoid burning.
- Add roasted tomatoes: Once your tomatoes are done roasting, transfer them to the pot, including all the flavorful juices from the tray.
- Pour in the broth: Bring the mixture to a simmer and cook for 15-20 minutes so all the flavors meld together.
- Blend until smooth: Use an immersion blender or transfer in batches to a countertop blender. Puree until silky smooth.
- Season to taste: Adjust salt, pepper, and a pinch of sugar if needed. Stir in fresh basil leaves for a fragrant finish.
- Optional cream addition: For a creamier texture, stir in heavy cream or coconut cream just before serving. Heat gently-don’t boil once the cream is added.
Ingredient Insights
Let’s break down why these ingredients matter, beyond just taste:
- Tomatoes: Roasting unlocks natural sweetness and intensifies flavor. Heirloom varieties bring extra complexity.
- Garlic and onions: Aromatics provide depth and a savory backbone that complements the acidity of tomatoes.
- Carrots: Subtle sweetness and body-don’t skip this if you like a rich, velvety soup.
- Basil: Adds that signature Italian-Mediterranean freshness; a handful at the end is perfect.
- Olive oil: Beyond flavor, it helps roast tomatoes evenly and gives a slight silkiness to the soup.
- Broth: Homemade broth can elevate this soup, but store-bought is perfectly fine. Vegetable broth keeps it vegetarian.
Expert Tips
- Roasting matters: Don’t skip roasting-raw tomatoes won’t give that same depth.
- Simmer slowly: Give flavors time to meld; a gentle simmer beats high heat.
- Blend carefully: For ultra-smooth texture, strain after blending if you want that restaurant-quality finish.
- Taste as you go: Tomatoes vary in acidity. Don’t assume sugar is needed-adjust based on taste.
- Make ahead: Soup tastes even better the next day as flavors continue to develop.
Recipe Variations
Want to get creative? Here are some fun spins on Tatte’s classic tomato soup:
- Spicy kick: Add a pinch of red pepper flakes during sautéing.
- Roasted red pepper version: Blend in roasted red bell peppers for a smokier profile.
- Cheesy delight: Stir in grated Parmesan or Gruyère just before serving.
- Vegan creaminess: Use coconut or cashew cream instead of dairy.
- Herb variations: Try thyme, oregano, or parsley for subtle twists.
Final Words
Making Tatte-inspired tomato soup at home isn’t just about following a recipe-it’s about embracing the process. Roasting, simmering, blending, tasting-it’s therapeutic, almost meditative. Each step builds layers of flavor, creating a soup that is comforting, vibrant, and full of life. Pair it with crusty bread, a grilled cheese, or enjoy it on its own, and you’ve got a meal that feels both indulgent and wholesome.
FAQs
What Ingredients Are Needed For Tatte Tomato Soup?
The main ingredients for Tatte tomato soup include ripe tomatoes, olive oil, onion, garlic, vegetable or chicken broth, fresh basil, salt, pepper, and optionally, a touch of cream or butter for richness.
How Do I Start Preparing Tatte Tomato Soup?
Begin by sautéing chopped onions and garlic in olive oil until soft. Then, add chopped tomatoes and cook until they break down. Pour in the broth, season with salt and pepper, and simmer to allow the flavors to meld.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Yes, canned tomatoes can be used if fresh tomatoes are not available. Use high-quality whole or diced canned tomatoes for the best flavor, and adjust cooking time slightly since canned tomatoes are already softened.
How Long Does It Take To Make Tatte Tomato Soup?
The total preparation and cooking time is approximately 30 to 40 minutes. Sautéing the aromatics takes about 5-10 minutes, cooking the tomatoes and broth 15-20 minutes, and blending or finishing the soup another 5-10 minutes.
Should I Blend The Soup For A Smooth Texture?
Yes, blending the soup is recommended to achieve the signature creamy texture. Use an immersion blender directly in the pot or a countertop blender, then return the soup to the pot to finish seasoning.
Can Tatte Tomato Soup Be Made Ahead Of Time?
Absolutely. The soup can be prepared a day in advance and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving and adjust seasoning if needed.
What Toppings Pair Well With Tatte Tomato Soup?
Popular toppings include a drizzle of cream or olive oil, fresh basil leaves, croutons, shredded cheese, or a sprinkle of freshly ground black pepper. These add flavor, texture, and visual appeal.
Is It Possible To Make This Soup Vegan?
Yes. To make it vegan, use vegetable broth and skip any butter or cream. Coconut milk or cashew cream can be added for a creamy texture while keeping it plant-based.
How Can I Make Tatte Tomato Soup More Flavorful?
Enhance the flavor by roasting the tomatoes before cooking, adding a pinch of sugar to balance acidity, incorporating fresh herbs like thyme or oregano, or finishing with a splash of balsamic vinegar.
Can This Soup Be Frozen For Later Use?
Yes, Tatte tomato soup freezes well. Allow it to cool completely, store in airtight containers or freezer-safe bags, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.