Italian tomato soup

Ingredients

• 1onion
• 2–3 clovesgarlic
• to tasteolive oil
• 2 tins (240/400 g each)peeled tomatoes in tomato juice
• 500 mltomato purée
• 1bay leaf
• 1 tspHerbes de Provence
• 1 tspdried basil
• to tastesalt
• to taste; optionalsugar
• to taste; optionalgrated Parmesan or another hard cheese
• as neededwater

Instructions

1. 1

   Soften the onion

   Peel and dice the onion. Warm olive oil in a saucepan and cook the onion for a few minutes until translucent. Add the pressed garlic and fry briefly, stirring so it does not catch on the pan.

2. 2

   Simmer the soup

   Add the two tins of peeled tomatoes, the tomato purée and water to the pan. Add the bay leaf, Herbes de Provence and dried basil, stir, then simmer over a low heat for about 30 minutes.

3. 3

   Blend the soup

   Take the pan off the heat and leave the soup to cool slightly. Remove the bay leaf, then blend with a stick blender, stopping while some small pieces of tomato remain.

4. 4

   Season to taste

   Season with salt. Add sugar too if you like.

5. 5

   Serve with cheese

   Serve the tomato soup with grated Parmesan or another hard cheese, if desired.

What is Italian tomato soup?

This is a smooth-but-not-completely-puréed tomato soup, flavoured with garlic, dried basil and Herbes de Provence. Its Italian-style character comes from the tomato-and-herb combination rather than a long list of ingredients.

Using both tinned tomatoes and tomato purée gives the soup a fuller consistency. Blending only partway keeps a little texture in each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 16g carbs, 3g fat.

Tomatoes and tomato purée provide most of the carbohydrates, while olive oil contributes most of the fat; the soup itself is relatively low in protein, with cheese adding some if used. Pair a bowl with beans or a cheese-topped slice of bread for a more balanced, satisfying plate.

The tomato base

Tinned tomatoes: The recipe calls for two tins of peeled tomatoes in tomato juice, and whole or chopped tomatoes will work because the soup is blended later. The listed tin weight, 240/400 g, can vary by product.

Tomato purée: The 500 ml adds concentrated tomato flavour and helps make the soup thick. Add water as directed in the method, adjusting the amount to suit the consistency you prefer.

Build flavour gently

Onion: Cook it in olive oil for a few minutes until translucent before adding the other ingredients. This gives it time to soften without needing to brown.

Garlic: Add the pressed garlic after the onion and cook it only briefly. Stir continuously so it does not stick or scorch.

Simmer and blend

Low heat: Simmer the tomatoes, purée, water and herbs for about 30 minutes. Keep the heat gentle and stir from time to time so the thick base does not catch.

Texture: Remove the bay leaf before blending. Use a stick blender until the soup is mostly smooth, leaving a few small tomato pieces for texture.

Seasoning and serving

Salt and sugar: Taste the soup after blending, then add salt. Sugar is optional; use it only if you prefer a less sharp tomato flavour.

Cheese: Grated Parmesan or another hard cheese is an optional finishing touch. Serve it on top so each person can add as much as they like.

Make it a meal

Bread: Serve with crusty bread or toast for dipping and a more substantial meal. A simple green salad is another fresh accompaniment.

Extra texture: If you want a fuller bowl, add cooked pasta or beans at serving time. Keep additions separate until the soup has been blended and seasoned.

Recipe notes & tips

• Use at least two tins of peeled tomatoes to keep the soup thick and tomato-forward.
• Stir the garlic as it cooks so it does not stick to the bottom of the pan.
• Keep the soup at a gentle simmer for about 30 minutes.
• Remove the bay leaf before using the stick blender.
• Blend in short bursts and stop while small pieces of tomato remain.
• Taste before adding sugar, as it is optional.

Variations

• Fresh basil: Stir in a few torn leaves just before serving for a fresh herbal note.
• Creamier finish: Add a splash of cream after blending and warm the soup gently without boiling.
• More vegetables: Cook diced carrot or celery with the onion until softened.
• Add beans: Stir in drained cooked white beans after blending for a heartier bowl.
• Spicy version: Add a pinch of chilli flakes with the dried herbs.

Common mistakes to avoid

• Burning the garlic: Add it after the onion and stir briefly over the heat.
• Skipping the simmer: Cook for about 30 minutes so the flavours have time to come together.
• Blending the bay leaf: Remove it before blending the soup.
• Over-blending: Stop while a few small tomato pieces remain, as the method suggests.
• Adding sugar automatically: Taste first, then add a little only if you want to soften the acidity.
• Making it too thin: Add water gradually, since the recipe gives no fixed quantity and the purée already thickens the base.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often, until steaming hot; add a splash of water if it has thickened.

Frequently asked questions