Tomato Plum Soup Recipe
Tomato Plum Soup is a delicious version of tomato soup with ripe plums added. Enjoy it for a weeknight dinner or as a starter for parties or get-togethers.
Here are some more soup recipes: Cuban Chicken Soup, Tomato Basil Bisque, Chicken Clear Soup, Tomato Florentine Soup, Pumpkin Broccoli Soup, and Tom Kha Soup.
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Are you tired of the regular tomato soup and looking for something different? Then try this soup recipe made with tomatoes and plums. It’s a unique dish that you will most definitely love!
About Tomato Plum Soup
Tomato Plum Soup is a classic tomato soup cooked with ripe and juicy plums. The plums add a mildly sour taste that perfectly complements the sweetness of tomatoes.
This one-pot silky smooth soup is easy to make, needs basic pantry ingredients, and comes together in under 60 minutes.
Enjoy it for dinner with garlic bread, breadsticks, or a sandwich, or serve it as a starter for get-togethers, parties, or festive dinners.
Ingredients
Tomatoes – Use the best whole peeled tomatoes for the best-tasting soup.
Plums – Use fresh plums. Avoid the ones that are bruised or have black patches.
Broth – I have used vegetable broth, but you can also use chicken broth. If you do not have broth, use water, but the broth is highly recommendable as it adds a distinct flavor.
Seasonings – This soup uses dried basil, dried oregano, and pepper.
Unsweetened Heavy Cream – This is optional but recommended for a creamier soup. You can use coconut cream instead to make it vegan.
Others – You will also need light olive oil, onion, garlic, sugar, and salt.
How To Make Tomato And Plum Soup
Step 1: Heat 1 tablespoon light olive oil in a large pot over medium heat.
Step 2: Add ½ cup finely chopped onions and sauté until translucent (4-5 mins), stirring frequently.
Step 3: Add 2 teaspoons of minced garlic to the pot and sauté for 1-2 minutes, until fragrant.
Step 4: Pour 1 (28-oz) can of whole peeled tomatoes, including their juices. Break up the tomatoes using a spoon or spatula.
Step 5: Add 2 cups of vegetable broth to the pot.
Step 6: Stir in 1 teaspoon sugar, 1 teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper. Bring the mixture to a simmer.
Step 7: Reduce the heat to low.
Cover the pot with a lid and let the soup simmer for 10-12 minutes, stirring occasionally to help blend the flavors.
Step 8: Add 7 oz (200 g) deseeded and chopped plums and mix well. Cover and cook for 10-12 minutes.
Step 9: Use an immersion blender to puree the soup directly in the pot.
Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids. Once the soup is blended, return it to the pot over low heat.
Step 10: Stir in ½ cup of unsweetened heavy cream.
Step 11: Adjust seasoning as needed.
Let the soup simmer for 8-10 minutes, allowing the flavors to meld.
Step 12: Serve hot, garnished with fresh basil.
Storage Suggestions
Tomato and plum soup can be refrigerated in an airtight container for 3 to 4 days. Reheat well in a pan or microwave until nicely hot before serving.
You can also freeze it for up to 2 months. Thaw, reheat, and serve.
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Tomato Plum Soup Recipe
Ingredients
- 1 tablespoon light olive oil
- ½ cup finely chopped onions
- 2 teaspoons minced garlic
- 1 can (28 ounces) whole peeled tomatoes (undrained)
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly cracked black pepper (or to taste)
- 7 ounces ripe plums (200 g, seeds removed and chopped)
- ½ cup unsweetened heavy cream
- fresh basil (for garnishing)
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and sauté until translucent (4-5 mins), stirring frequently.
- Add garlic and sauté for 1-2 minutes until fragrant.
- Pour in the whole peeled tomatoes with their juices. Break up the tomatoes using a spoon or spatula.
- Add vegetable broth to the pot. Stir in sugar, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low.
- Cover the pot with a lid and allow the soup to simmer for 10-12 minutes, stirring occasionally, to help blend the flavors.
- Add plums and mix well. Cover and cook for 10-12 minutes.
- Use an immersion blender to puree the soup directly in the pot.
- Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids. Once the soup is blended, return it to the pot over low heat.
- Stir in the heavy cream.
- Adjust seasoning as needed.
- Let the soup simmer for 8-10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh basil.
Very unique soup. Must try!