The old-fashioned tomato soup is a timeless German recipe passed down in my family from my grandmother. This comforting soup highlights the bright, natural flavor of ripe tomatoes and is traditionally served with a small amount of cooked rice stirred in for body and texture. Using only fully ripe tomatoes is essential for the best taste; if fresh ripe tomatoes are not available, use peeled canned tomatoes without added salt or seasonings. This recipe is simple, nourishing, and perfect for a cozy meal any time of year.
Ingredients Old Fashioned Tomato Soup
2 lb fresh, ripe tomatoes
1 small carrot
1 small onion
2 celery stalks
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 small sprig fresh rosemary, basil, and oregano (or 1 tsp each dried)
salt and freshly ground black pepper to taste
1 cube instant vegetable broth
4 tbsp heavy cream (optional for richness)
1 tbsp butter or cooking fat of choice
3 tbsp cooked long-grain rice (white or brown), or to taste
1 tbsp fresh parsley, finely chopped for garnish
Cooking Instructions Old Fashioned Tomato Soup
1. Prepare the vegetables: peel and finely chop the onion. Dice the carrot and celery into small, uniform pieces so they soften quickly and evenly.
2. Peel and chop the tomatoes: to remove skins easily, score a shallow X at the bottom of each tomato and briefly blanch them in boiling water for 20–30 seconds, then transfer to cold water and slip off the skins. Chop the peeled tomatoes into coarse pieces.
3. Sauté the aromatics: heat the butter or fat in a medium-large pot over medium heat. Add the chopped onion and sauté for 1–2 minutes until it begins to soften and turn translucent. Add the diced carrot and celery and sauté for another minute, stirring occasionally so the vegetables do not brown.
4. Build the soup: add the chopped tomatoes to the pot along with the tomato paste, torn or chopped herbs (rosemary, basil, oregano), Worcestershire sauce, and the vegetable broth cube. Season with a pinch of salt and a few grinds of black pepper. Stir everything together to combine.
5. Simmer gently: bring the mixture to a brief boil, then reduce the heat to low and simmer, covered, for 30–40 minutes. This slow simmer concentrates the tomato flavor and allows the vegetables to soften fully, creating a richer, more balanced soup.
6. Cook the rice: while the soup simmers, prepare the rice according to package directions. Cooked long-grain rice is traditional, but use your preferred grain if you wish. Measure out about 3 tablespoons of cooked rice to fold into each pot of soup, adjusting for texture and hunger.
7. Blend until smooth: once the vegetables are very tender, use an immersion blender or a countertop blender (work in batches if needed) to purée the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some pieces whole.
8. Finish the soup: stir the cooked rice into the blended soup and add the heavy cream if using. Increase the heat briefly to bring the soup to a gentle boil, then reduce again and let it rest for a minute so flavors meld. Taste and adjust seasoning with additional salt, pepper, or a touch more Worcestershire sauce if desired.
9. Serve: ladle the soup into bowls, garnish with the chopped parsley, and serve warm. A slice of crusty bread or a simple green salad complements the soup well. Leftovers keep well in the refrigerator for a couple of days and can be reheated gently on the stovetop.
EDORA has the Best Seasonings for Many German Dishes
For a traditional flavor profile, experiment with a small amount of dried German-style herbs or a single herb blend. Use seasonings sparingly to let the fresh tomato flavor remain the star of this classic soup.