Fridheimar tomato soup is a beloved dish served at the iconic Fridheimar greenhouse restaurant in Iceland, where tomatoes are grown year-round using geothermal energy. This soup is celebrated for its pure, vibrant tomato flavor, creamy texture, and simple ingredients that let the freshness of the tomatoes shine. Making it at home captures a taste of Icelandic comfort and highlights the magic of ripe tomatoes at their best.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 kg (2.2 lbs) ripe tomatoes, chopped (about 7-8 medium tomatoes)
- 2 tablespoons tomato paste
- 750 ml (3 cups) vegetable broth (preferably low-sodium)
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup heavy cream (or to taste)
- Fresh basil leaves, for garnish
- Optional: a pinch of cayenne pepper or smoked paprika for subtle heat
Instructions
- Prepare the vegetables: Wash and core the tomatoes. Chop them roughly. Finely chop the onion and mince the garlic.
- Sauté aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and soft but not browned. Add the minced garlic and sauté for another 1 minute until fragrant.
- Add tomatoes and tomato paste: Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
- Simmer: Pour in the vegetable broth. Add sugar, salt, black pepper, and the optional cayenne or paprika if using. Stir well. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the tomatoes are very soft and the flavors are well combined.
- Blend the soup: Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until completely smooth. (Alternatively, let the soup cool slightly and blend in batches in a countertop blender, returning it to the pot afterward.)
- Finish with cream: Stir in the heavy cream to achieve a silky consistency. Taste and adjust seasoning as needed, adding more salt, pepper, or cream to preference. Warm gently over low heat if needed, but do not bring to a simmer after adding cream.
- Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil if desired.
Tips
- Tomato selection: Use the ripest, most flavorful tomatoes you can find. In winter, good quality canned whole tomatoes can be substituted (use about 2 x 400g/14oz cans, drained and chopped).
- Cream alternatives: For a dairy-free version, substitute coconut cream or a splash of unsweetened oat or cashew cream. The texture will still be lush.
- Broth choices: For a richer flavor, homemade vegetable stock or light chicken broth can be used. If using store-bought, opt for low-sodium to control saltiness.
- Don’t rush blending: Blend thoroughly for a velvety finish. If you prefer a chunkier soup, only blend half and leave the rest with tomato pieces.
Serving Suggestions
At Fridheimar, the tomato soup is famously served with freshly baked bread and a selection of homemade butters. At home, pair your soup with:
- Warm, crusty sourdough or rye bread, ideally with a pat of herbed butter or a drizzle of olive oil.
- Grilled cheese sandwiches or Icelandic-style flatbread with cheese.
- A simple salad of cucumber, dill, and a splash of lemon juice for brightness.
- Top each bowl with a spoonful of crème fraîche or a swirl of Greek yogurt for extra creaminess.
- For an Icelandic touch, serve with a side of pickled vegetables or hard-boiled eggs.
Variations
- Roasted tomato soup: For deeper flavor, roast the chopped tomatoes (and onion, if desired) in a 200°C/400°F oven for 25 minutes before adding to the pot.
- Herbed tomato soup: Add a few sprigs of fresh thyme, oregano, or dill while simmering, removing before blending.
- Spiced version: Add 1/2 teaspoon ground cumin or coriander for a subtle earthy note, or a dash of hot sauce for extra heat.
- Chunky vegetable soup: Stir in cooked diced carrots, celery, or bell peppers after blending for more texture and nutrition.
- Vegan version: Skip the cream or use a plant-based alternative, and serve with a swirl of olive oil and chopped fresh herbs.
Storage and Reheating
Let the soup cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. The flavors often deepen after a day in the fridge. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, pour the desired amount into a saucepan and warm gently over medium-low heat, stirring occasionally, until hot but not boiling. If the soup has thickened in the fridge, add a splash of broth or water to loosen it. Avoid boiling after adding cream to prevent curdling.
Frequently Asked Questions
- Can I use canned tomatoes instead of fresh?
- Yes, good quality canned whole tomatoes work well, especially when fresh tomatoes are out of season. Use two 400g (14oz) cans, drained and chopped. The flavor will be slightly different but still delicious, and the soup will have a consistent texture year-round.
- How do I make this soup vegan?
- To make a vegan version, simply omit the heavy cream or substitute with coconut cream, cashew cream, or a splash of unsweetened oat cream. Use plant-based butter or extra olive oil for sautéing if desired. The soup remains creamy and flavorful.
- What kind of tomatoes are best for this soup?
- Use the ripest, juiciest tomatoes you can find—plum, Roma, or vine-ripened varieties are ideal. Heirloom tomatoes also work well for a more complex flavor. Avoid unripe or out-of-season tomatoes, which can taste bland or acidic.
- Can I freeze Fridheimar tomato soup?
- Absolutely. The soup freezes very well, though it’s best to freeze before adding cream for optimal texture. When reheating, add fresh cream after the soup is hot and blended to prevent separation or curdling.
- How can I thicken or thin the soup?
- If you prefer a thicker soup, simmer uncovered for an extra 10 minutes to reduce liquid before blending. To thin, add a bit more vegetable broth or water until the desired consistency is reached. Always adjust seasoning after changing the texture.
- What makes Fridheimar tomato soup unique?
- The soup’s fame comes from using greenhouse-grown Icelandic tomatoes, harvested at their peak ripeness for a naturally sweet, vibrant flavor. The recipe is simple, relying on quality ingredients and a creamy finish—making it both comforting and elegant.