Homemade tomato soup (easy recipe)

Ingredients

• 907 g (2 lb)ripe tomatoes, quartered (about 8–10 Roma tomatoes)
• 2carrots, peeled and cut into chunks
• 2 stalkscelery, cut into chunks
• 1 small (or ½ medium)onion, cut into chunks
• 2 clovesgarlic, peeled
• 480–720 ml (2–3 cups)vegetable stock or water, enough to just cover the vegetables
• 1 tspdried oregano
• 1 tspdried basil
• to tastesalt
• a drizzleextra-virgin olive oil, to finish

Instructions

1. 1

   1. Add the vegetables

   Put the tomatoes, carrots, celery, onion and garlic in a soup pot. Pour in just enough stock or water to cover the vegetables.

2. 2

   2. Cook until soft

   Cook over medium heat until all the vegetables are tender, about 20 minutes.

3. 3

   3. Blend until smooth

   Blend the soup with a food processor, immersion blender or jug blender until silky and creamy.

4. 4

   4. Season and adjust

   Return the soup to the pot and add the salt, oregano and basil. Warm over a low heat. For a thicker soup, let it reduce; for a thinner one, add a little more stock.

5. 5

   5. Finish and serve

   Serve hot with a drizzle of olive oil.

What is homemade tomato soup?

Tomato soup is a familiar, comforting dish found in many home kitchens, often served with bread or a sandwich. This version builds its flavour from fresh tomatoes and a few everyday vegetables rather than relying on cream.

The carrots soften the tomatoes’ sharpness, while blending the cooked vegetables gives the soup its smooth, creamy texture. Dried oregano and basil bring a gentle herbal finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 63 calories, 2g protein, 14g carbs, 1g fat.

The tomatoes and other vegetables supply most of the carbohydrates, while the olive oil contributes most of the fat; this recipe contains no substantial protein-rich ingredient. Pair a bowl with a sandwich or another protein-rich side to make the meal more filling.

Choosing the vegetables

Ripe tomatoes: use tomatoes that are fragrant and yield slightly when pressed, as they bring the main flavour and body to the soup. Roma tomatoes work well, but other ripe varieties can be used.

Supporting vegetables: carrots, celery, onion and garlic cook alongside the tomatoes, so cut them into reasonably even chunks to help them soften at a similar pace.

Getting the liquid right

Cover lightly: add only enough stock or water to just cover the vegetables at the start. Too much liquid can leave the blended soup thin, though you can always loosen it later.

Stock or water: vegetable stock adds savoury depth, while water keeps the tomato flavour more direct. Either works in this recipe.

Blending safely and smoothly

Cook until tender: the vegetables should be soft enough to blend easily after about 20 minutes over medium heat. If a piece of carrot is still firm, continue cooking until it softens.

Blend with care: an immersion blender can be used in the pot, while a jug blender or food processor may need the soup blended in batches. Follow the appliance’s instructions when blending hot liquids.

Fine-tuning the texture

Thicker soup: simmer it gently after blending to reduce some of the liquid, stirring now and then so it does not catch on the bottom of the pot.

Lighter texture: stir in a little extra stock if the soup is thicker than you like. Add it gradually so you can stop when the consistency suits you.

Herbs and serving ideas

Dried herbs: oregano and basil are stirred in after blending, then warmed through over a low heat. This gives their flavour time to mingle with the soup without a long simmer.

To serve: finish each bowl with a little olive oil and pair it with a sandwich or some crusty bread for a more substantial meal.

Recipe notes & tips

• Start with the smaller amount of stock and add more only if needed.
• Cut the vegetables into similar-sized chunks so they soften more evenly.
• Taste the soup after blending and adjust the salt to suit the stock you used.
• Simmer gently when reducing the soup, and stir occasionally.
• Blend in batches if your blender is not designed for hot liquids.

Variations

• Fresh herbs: stir in chopped fresh basil or oregano near the end of cooking.
• Extra savoury flavour: use vegetable stock instead of water.
• Peppery finish: add black pepper to the bowl before serving.
• Chunkier texture: blend only part of the soup and stir it back into the pot.
• Spiced version: add a pinch of chilli flakes with the dried herbs.

Common mistakes to avoid

• Adding too much liquid: the soup may turn thin; begin with just enough to cover the vegetables.
• Stopping before the vegetables soften: firm pieces can make blending harder; cook until tender.
• Blending a full jug of hot soup: steam can build up; work in batches and follow the blender instructions.
• Reducing over high heat: the soup can catch on the bottom; simmer gently and stir occasionally.
• Adding all extra stock at once: the texture may become too loose; pour it in gradually.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and add a splash of stock or water if it has thickened.

Frequently asked questions