Fresh Tomato Soup Recipe

Ingredients

• 60 ml (4 tablespoons), plus a little extraextra virgin olive oil
• 2 kg (4 pounds)fresh ripe tomatoes
• 350 g (2 medium-sized)onions, sliced
• 4–5 large clovesgarlic, peeled and smashed
• 1 teaspoonthyme
• 1 teaspoonoregano
• 6–8 leaves, or a little extrafresh basil
• to tastecoarse sea salt
• to tastefreshly ground pepper
• 360 ml (1 1/2 cups)hot water or vegetable or chicken stock
• 2/3 teaspoon, optionalsugar
• to tastecrumbled feta cheese, to serve

Instructions

1. 1

   Heat the oil

   Warm a generous splash of olive oil in a cooking pot over moderate heat.

2. 2

   Soften aromatics

   Add the onions and garlic and sauté over medium-low heat for about 20 minutes, until nearly caramelised. Prepare the tomatoes while they cook.

3. 3

   Cut tomatoes

   Cut the fresh tomatoes into bite-sized pieces.

4. 4

   Add tomatoes

   Add the tomatoes to the pot and turn the heat up to high.

5. 5

   Season tomatoes

   Season with coarse sea salt and stir until the tomatoes soften and become soupy.

6. 6

   Pour in liquid

   Add the hot water or stock.

7. 7

   Add herbs

   Add the basil, oregano and thyme. Taste and add more coarse sea salt if needed. If the tomatoes taste rather sour, add 2/3 teaspoon of sugar if necessary.

8. 8

   Simmer covered

   Cover and simmer over medium-low heat for 50 minutes.

9. 9

   Finish seasoning

   Stir in the 4 tablespoons of olive oil and season with freshly ground pepper.

10. 10

    Blend the soup

    Pulse with an immersion blender. For a thicker soup, return the pot to the hob and simmer uncovered over low heat for a few more minutes.

11. 11

    Serve with feta

    If you like, serve with crumbled feta on top and garnish with freshly chopped basil.

What is fresh tomato soup?

Tomato soup is a familiar European-style dish built around cooked tomatoes, aromatics and herbs. This version uses ripe fresh tomatoes rather than relying on canned ones.

Slow-cooked onions and garlic add sweetness and depth, while basil, thyme and oregano give the soup its herbal character. A final blend makes it smooth, or you can leave it slightly textured.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 4g protein, 20g carbs, 10g fat.

The tomatoes and onions provide most of the carbohydrates, while olive oil supplies most of the fat; feta adds some protein alongside the smaller contribution from the vegetables. For a balanced plate, serve a bowl with a source of protein such as beans or grilled chicken and some bread or salad.

Choose ripe tomatoes

Tomatoes: Use ripe, flavourful tomatoes, as they form the bulk of the soup and soften into its base. Cut them into bite-sized pieces so they break down readily in the pot.

Liquid: Hot water keeps the tomato flavour prominent, while vegetable or chicken stock adds a savoury note. Add the stated amount, then let the soup simmer to bring the flavours together.

Take time with the onions

Onions and garlic: Cook these over medium-low heat for about 20 minutes, stirring as needed, until the onions are very soft and nearly caramelised. This gentle start builds flavour before the tomatoes go in.

Oil: Begin with a generous splash for cooking, then add the measured 4 tablespoons near the end as directed. Keep the heat moderate while softening the aromatics so they do not scorch.

Balance the tomato flavour

Seasoning: Salt the tomatoes as they cook, then taste again after adding the herbs and liquid. The right amount depends on the tomatoes and whether you used stock.

Sugar: Only add the optional 2/3 teaspoon if the soup tastes sour. It is there to balance the tomatoes, not to make the soup sweet.

Blend to your preferred texture

Blending: Pulse with an immersion blender until the soup reaches the consistency you like. Use short bursts and keep the blender head submerged to reduce splashing.

Thickening: If the blended soup seems too thin, simmer it uncovered over low heat for a few more minutes. Stir occasionally and stop when it is as thick as you want.

Allow time to simmer

The onions take about 20 minutes to soften, followed by a covered simmer of 50 minutes. Keep the soup at a gentle medium-low heat rather than letting it boil vigorously.

The stated total time is 70 minutes. Prepare the tomatoes while the onions cook to make good use of that first stage.

Serve it as soup or sauce

Feta: Crumble it over the soup just before serving for a salty, creamy contrast. Add freshly chopped basil as a finishing garnish if you like.

For a meal, pair a bowl with bread or a simple salad. The soup can also be served as a sauce, as described in the recipe.

Recipe notes & tips

• Choose the ripest tomatoes you can find for a fuller tomato flavour.
• Keep the onions over medium-low heat for their full cooking time so they soften without catching.
• Taste before adding sugar, since some tomatoes need no extra sweetness.
• Add salt gradually, especially if your chosen stock is already seasoned.
• Blend in short pulses and pause to check the texture.
• Add feta and chopped basil at the table so each portion can be finished to taste.

Variations

• Use vegetable stock: Choose it instead of water or chicken stock for a meat-free version.
• Use chicken stock: Swap it in for water or vegetable stock for a deeper savoury base.
• Add extra basil: Use a few more leaves if you want a stronger basil note.
• Skip the sugar: Leave it out if the tomatoes taste balanced rather than sour.
• Serve it smooth: Blend thoroughly for an even texture.
• Keep it rustic: Pulse briefly and leave some tomato pieces intact.

Common mistakes to avoid

• High heat for onions: They can brown before softening; keep the pot at medium-low for about 20 minutes.
• Adding sugar automatically: It can make the soup too sweet; taste first and use it only if the tomatoes are sour.
• Boiling hard: A vigorous boil can make the soup cook unevenly; maintain a gentle simmer.
• Blending too little: Large pieces may remain; pulse again until the texture suits you.
• Expecting a thick soup straight away: If it is thin after blending, simmer uncovered over low heat for a few more minutes.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water or stock if the soup has thickened. Add feta and fresh basil after reheating.

Frequently asked questions