Tomato soup

Ingredients

• 4very ripe tomatoes
• 1 smallonion
• 3 clovesgarlic
• to tasteextra-virgin olive oil
• to tastesalt
• to tastewater

Instructions

1. 1

   Soften the garlic

   Slice the garlic thinly and sauté it in olive oil over a low heat. Once it begins to turn golden, add the chopped onion and continue cooking gently; leave the vegetables unsalted at this stage so they do not release their water.

2. 2

   Prepare the tomatoes

   Meanwhile, peel the tomatoes and cut them into small pieces. To make peeling easier, dip them in hot water for a few seconds, until the skins loosen from the flesh.

3. 3

   Add the tomatoes

   When the onion and garlic mixture is soft and golden, stir in the chopped tomatoes.

4. 4

   Taste for acidity

   Taste the soup and, if it seems too acidic, add a little sugar. Stevia can be used instead if you prefer not to add sugar.

5. 5

   Simmer the soup

   Add salt and as much water as you prefer, along with optional spices if using. Bring to the boil, then simmer over a low-to-medium heat for about 10 minutes.

6. 6

   Serve as you like

   Serve the soup hot or cold, with cheese, tofu, pieces of raw vegetables, fried bread or another topping to suit your preference.

What is Spanish-style tomato soup?

Tomato soup is made in many forms around the world, and this version uses a simple Spanish-style base of ripe tomatoes, onion, garlic and olive oil. It is a straightforward way to turn a handful of familiar ingredients into a light meal.

The method builds flavour by gently cooking the garlic and onion before adding the tomatoes. Keeping the seasoning back until later also helps the vegetables soften without drawing out their moisture too soon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 0g carbs, 8g fat.

The tomatoes contribute most of the carbohydrates, while the olive oil provides most of the fat; the listed ingredients contain little protein unless you add a protein-rich topping such as tofu or cheese. For a more filling plate, pair a bowl with a source of protein and some bread.

Choosing the ingredients

Ripe tomatoes: Choose soft, fragrant tomatoes for a sweeter, fuller flavour. Peeling them gives the finished soup a smoother texture.

Olive oil: Use enough to sauté the garlic and onion without letting them stick. The recipe gives no measured amount, so add it to taste.

Getting the base right

Garlic first: Slice it thinly so it cooks quickly, and keep the heat low. Add the onion as soon as the garlic starts to colour to reduce the chance of it burning.

Onion next: Cook the mixture until the onion is soft and golden before stirring in the tomatoes. This gentle start is the main flavour-building stage.

Peeling and cutting the tomatoes

Hot-water dip: A few seconds in hot water can loosen the tomato skins, making them easier to remove. Take care when handling the hot tomatoes.

Small pieces: Chopping the peeled tomatoes into small chunks helps them soften during the simmer. There is no blending step in this method, so the soup may retain some texture.

Balancing the flavour

Acidity: Taste the soup before deciding whether it needs a little sugar to soften its sharpness. The method also suggests stevia as an alternative.

Seasoning: Add salt and optional spices with the water, rather than at the start. Since the amount of water is left to preference, add it gradually if you want a thicker soup.

Serving the soup

Hot or cold: The soup can be served either way, so choose whichever suits the meal. If serving it chilled, allow it to cool before refrigerating.

Toppings: Cheese, tofu, raw vegetable pieces or fried bread are suggested options. Serve them on the side or add them just before eating so their textures remain distinct.

Recipe notes & tips

• Choose fully ripe tomatoes for a mellow, tomato-forward flavour.
• Keep the heat low while sautéing the garlic so it colours without scorching.
• Dip tomatoes in hot water for a few seconds to help loosen their skins.
• Add water gradually to control how thick the soup turns out.
• Taste before adding sugar or stevia, as the tomatoes may already be sweet enough.
• If serving the soup cold, let it cool before chilling.

Variations

• Add spices: Stir in optional spices when you add the salt and water.
• Use stevia: Add a little instead of sugar if the soup tastes too acidic.
• Top with tofu: Add tofu when serving for a more substantial bowl.
• Add cheese: Scatter cheese over the soup just before serving.
• Serve with fried bread: Add it at the table for a crisp contrast.

Common mistakes to avoid

• Scorching the garlic: Keep the heat low and add the onion as soon as the garlic begins to turn golden.
• Salting too early: Wait until the tomatoes go in, as the method advises leaving the vegetables unsalted while they soften.
• Skipping the taste check: Taste before adding sugar or stevia, and only use them if the soup seems too acidic.
• Adding too much water at once: Pour it in gradually so you can stop when the soup reaches your preferred consistency.
• Boiling hard: After bringing the soup to the boil, lower the heat and simmer gently for about 10 minutes.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a saucepan until hot, or serve chilled; add toppings just before serving.

Frequently asked questions