Easy Tomato Soup

Ingredients

• 15 ml (1 tbsp)oil
• 1onion, chopped
• About 16 g (2 tbsp)plain flour (use gluten-free flour if required)
• 750 g (10 fresh tomatoes), or 2 × 400 g cans (2 × 15 oz), including the juicetomatoes, roughly chopped
• 500 ml (2¼ cups)vegetable stock or broth
• 30 ml (2 tbsp)tomato purée or paste

Instructions

1. 1

   Soften the onion

   Warm the oil in a large pot over a medium heat. Add the chopped onion and cook for 4 minutes, until softened. Sprinkle in the flour and stir well.

2. 2

   Simmer the soup

   Add the tomatoes, vegetable stock and tomato purée, then stir well and bring to the boil. Turn down the heat and simmer for 10 minutes.

3. 3

   Blend until smooth

   Purée the soup with a hand-held blender or in a food processor. Add more water if you would like a thinner consistency.

4. 4

   Ladle and serve

   Divide the soup between bowls. Top with fresh herbs and seeds if desired.

What is tomato soup?

Tomato soup is a familiar comfort-food dish found in many forms, including the simple, smooth versions popular in American home cooking. This recipe combines tomatoes, onion and stock, thickened lightly with flour.

Fresh tomatoes or canned tomatoes both work, making the soup easy to prepare in different seasons. Tomato purée adds concentrated flavour, while blending gives the finished soup its smooth texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 2g protein, 15g carbs, 6g fat.

The tomatoes and flour provide most of the carbohydrates, while the oil contributes most of the fat; the vegetable stock and tomatoes add a little protein. Serve a bowl with a source of protein, such as beans or a suitable sandwich filling, to make the meal more balanced.

Choosing the tomatoes

Fresh tomatoes: Use 750 g, roughly chopped, as listed. Their juiciness and flavour will shape the soup, so choose ripe tomatoes when available.

Canned tomatoes: Two 400 g cans, including their juice, are the stated alternative. Keeping the juice in the pot adds flavour and avoids wasting the liquid.

Building the base

Onion: Give the chopped onion 4 minutes over a medium heat so it softens before the other ingredients go in. This is a short step, so stir it occasionally.

Flour: Stir the flour into the softened onion before adding the liquid. This helps it disperse through the soup rather than forming lumps.

Getting the texture right

Simmering: Bring the tomatoes, stock and purée to the boil, then lower the heat for a 10-minute simmer. Keep it at a gentle simmer rather than a vigorous boil.

Blending: Purée the soup until it is as smooth as you like, using a hand-held blender or food processor. Add water gradually if it seems too thick.

Making it vegan and gluten free

Vegan: Choose vegetable stock and check that the oil and any toppings are plant-based. The listed ingredients contain no dairy or eggs.

Gluten free: Replace the plain flour with gluten-free flour, as the ingredient note suggests, and check the stock label for gluten-containing ingredients.

What to serve with it

For a simple finish, top the soup with fresh herbs or seeds if you like. These are optional toppings rather than part of the core ingredient list.

A sandwich or a slice of bread makes a more substantial meal; choose gluten-free bread if needed. You can also serve the soup as a starter before a main course.

Recipe notes & tips

• Chop the onion and tomatoes before heating the oil so they are ready to add.
• Stir the flour thoroughly into the softened onion before adding the stock.
• Keep the heat gentle while the soup simmers for 10 minutes.
• Blend in batches if using a food processor, following its instructions for hot liquids.
• Add water a little at a time if you want a thinner soup.
• Add herbs or seeds at the end so they remain visible on top.

Variations

• Use canned tomatoes: Swap in two 400 g cans, including their juice, as an alternative to fresh tomatoes.
• Make it gluten free: Use gluten-free flour in place of plain flour and check the stock label.
• Add fresh herbs: Scatter your choice of fresh herbs over the soup just before serving.
• Finish with seeds: Sprinkle seeds over each bowl for a contrasting topping.
• Adjust the consistency: Blend in a little extra water for a thinner soup.

Common mistakes to avoid

• Browning the onion too much: Keep the heat at medium and cook only until softened, about 4 minutes.
• Adding flour without stirring: Mix it well through the onion before adding the liquid to help prevent lumps.
• Boiling throughout: Reduce the heat after the soup comes to the boil and simmer for 10 minutes.
• Blending carelessly: Use a hand-held blender carefully, or follow the food processor's instructions for hot liquids.
• Adding too much water at once: Thin the blended soup gradually so it does not become watery.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a little water if it has thickened.

Frequently asked questions