tomatensoep

Tomatensoep, or tomato soup, is a soup in which tomatoes are the main ingredient. In Dutch and wider European cuisine it is commonly served as a warming starter or light meal. The typical base is to sauté onion and garlic in oil or butter, then add chopped fresh tomatoes or canned tomato purée, along with tomato paste for depth, and pour in stock or water. Carrots, celery, or both are sometimes included to introduce sweetness. The mixture simmers for about 20–30 minutes and is then blended until smooth; the texture can be adjusted with more stock or water. Salt, pepper, and a small amount of sugar balance acidity; a splash of lemon juice can also be used. Cream, milk, or a swirl of yogurt is often stirred in at the end for a creamy version. Fresh herbs such as basil, thyme, or parsley are common additions, either during cooking or as a garnish. Some cooks enrich the soup with a bit of cream or with roasted tomatoes for depth, while others rely on tomato paste for color and body.

The soup is typically served hot with bread, croutons, or a dollop of cream. In some regions, a cold variant resembling gazpacho exists, but it is not the standard form of tomatensoep. Nutritionally, tomato soup provides vitamins such as C and A and lycopene; it is relatively low in fat when dairy is omitted. It is suitable for vegetarians when prepared with vegetable stock.