Easy 20-Minute Tomato Soup Recipe

Ingredients

• 3 clovesgarlic, minced
• 30 ml (2 tbsp)olive oil
• 4 × 425 g cans (4 × 15 oz) stewed tomatoes, or 2 × 794 g cans (2 × 28 oz) whole peeled tomatoesstewed tomatoes or whole peeled tomatoes
• 590 ml (2½ cups)chicken stock
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)sugar
• 2.5 ml (½ tsp)ground pepper
• 120 ml (½ cup)heavy cream
• 15 ml (1 tbsp), or a small bunchdried basil, or fresh basil
• To tasteParmesan cheese, for garnish

Instructions

1. 1

   Sauté the garlic

   Warm the olive oil in a medium-sized pot. Add the minced garlic and sauté for about 1 minute, until fragrant.

2. 2

   Add the tomatoes

   Add the tomatoes with their liquid and break them up slightly.

3. 3

   Simmer the soup

   Stir in the stock, salt, pepper and sugar. Bring the soup to a boil, then simmer for 15 minutes.

4. 4

   Blend and finish

   Pulse the soup a few times with a hand blender, or blend until it reaches your preferred consistency. Add the basil and cream, then garnish with Parmesan before serving.

What is tomato soup?

Tomato soup is a familiar comfort-food dish found in many American home kitchens, often served as a simple lunch or supper. This version relies on tinned tomatoes and stock, so there is no need to peel or cook fresh tomatoes for a long time.

One-pot cooking keeps the method straightforward: soften the garlic, simmer the tomatoes with the seasonings, then blend and finish with cream and basil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 4g protein, 14g carbs, 9g fat.

The tomatoes and sugar provide most of the carbohydrates, while olive oil and cream contribute most of the fat; the stock and tomatoes provide some protein. Pair a bowl with a source of protein, such as a cheese sandwich or beans, and add vegetables or salad to balance the meal.

Choosing the tomatoes

Stewed tomatoes: these are already softened and seasoned, and can be broken up easily in the pot.

Whole peeled tomatoes: these work too; add all the can liquid and break up the tomatoes a little before simmering. Their final texture depends on how thoroughly you blend the soup.

Build flavour with garlic

Garlic: give it about 1 minute in the olive oil, just until fragrant. Keep it moving and avoid letting it brown, which can make its flavour harsh.

Seasoning: stock, salt, pepper and sugar go in before the simmer. If your stock or tomatoes are already salty, taste before adding extra salt at the table.

Blend to your liking

A few pulses with a hand blender leave some texture, while longer blending makes the soup smoother. Keep the blender head submerged to reduce splashes.

If using a countertop blender, blend hot soup in batches and follow the blender's instructions for hot liquids.

Finish with cream and basil

Cream: stir it in after blending so the soup becomes creamy without needing to boil it again.

Basil: add dried basil or a small bunch of fresh basil at the end. Finish each serving with Parmesan if you like.

What to serve alongside

Serve the soup with crusty bread, toast or a cheese sandwich for a more substantial meal. A simple green salad also makes a fresh contrast to the creamy, savoury soup.

For a lighter side, try steamed or roasted vegetables and keep the bread or sandwich portion smaller.

Recipe notes & tips

• Use the liquid from the tomato cans so the soup keeps its tomato flavour.
• Let the garlic become fragrant without allowing it to brown.
• Blend only as much as needed to reach your preferred texture.
• If using fresh basil, tear or chop it just before adding it.
• Taste the soup before serving, especially if your stock is already salty.

Variations

• Use vegetable stock: swap it for the chicken stock for a vegetarian version.
• Add chilli: stir in a pinch of chilli flakes for gentle heat.
• Make it dairy-free: leave out the cream and use a dairy-free alternative.
• Add vegetables: simmer chopped carrot or celery with the tomatoes until tender.
• Finish with herbs: add fresh parsley or oregano alongside the basil.

Common mistakes to avoid

• Burning the garlic: sauté it only until fragrant, about 1 minute.
• Leaving out the can liquid: add it with the tomatoes to retain their flavour.
• Over-blending: pulse briefly if you want some tomato texture to remain.
• Boiling after adding cream: stir it in at the end and avoid bringing the soup back to a boil.
• Adding too much salt: taste first, since tinned tomatoes and stock can already be salty.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; avoid boiling after the cream has been added.

Frequently asked questions