Tomato Soup Recipe

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 600 g (4 cups)tomatoes, chopped
• 480 ml (2 cups)vegetable broth
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)black pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a pot over medium heat.

2. 2

   Soften the aromatics

   Add the chopped onion and minced garlic, and cook until softened.

3. 3

   Cook the tomatoes

   Stir in the chopped tomatoes and cook for 10 minutes.

4. 4

   Simmer the soup

   Pour in the vegetable broth and bring it to a boil. Lower the heat and simmer for 20 minutes.

5. 5

   Blend and season

   Blend the soup until smooth, then season with the salt and black pepper.

What is tomato soup?

Tomato soup is a familiar dish in American home cooking, served as a light lunch or a simple supper. This version builds flavour by cooking onion and garlic before simmering the tomatoes in vegetable broth.

Blending the cooked mixture gives it a smooth finish without adding cream. The short ingredient list lets the tomatoes remain the main flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 20g carbs, 7g fat.

Most of the carbohydrates come from the tomatoes and onion, while the olive oil supplies most of the fat; the vegetables and broth provide a modest amount of protein. Pair a serving with a protein-rich sandwich or a side of beans for a more balanced plate.

Why the ingredients work

Tomatoes: Chopped fresh tomatoes break down as they cook, forming the soup’s body and bright, savoury flavour.

Onion and garlic: Softening them in olive oil first rounds out their sharper notes and gives the broth a flavourful base.

Vegetable broth: This loosens the tomato mixture into a soup while keeping the recipe vegetable-based.

Build the flavour base

Aromatics: Cook the onion and garlic over medium heat until softened, rather than rushing them over high heat. This gives them time to mellow before the tomatoes go in.

Tomatoes: Cook them for the full 10 minutes before adding broth so they start to soften and release their juices.

Simmer until tender

Timing: Once the broth reaches a boil, lower the heat and simmer the soup for 20 minutes. Keep it at a steady simmer rather than a hard boil.

Doneness: The tomatoes should be very soft and easy to break up before you blend. If larger pieces remain, give them a little more time to cook.

Blend for a smooth finish

Texture: Blend the soup until no visible chunks remain. An immersion blender can be used directly in the pot; if using a jug blender, work in batches and follow its instructions for hot liquids.

Seasoning: Add the salt and pepper after blending, then taste and adjust to suit your preference.

What to serve with it

Bread: Serve with crusty bread or toast for dipping and a more substantial meal.

Sandwiches: A cheese toastie or a simple sandwich pairs well with the soup’s soft, tangy texture. A side salad also makes a fresh contrast.

Recipe notes & tips

• Chop the onion and tomatoes into fairly even pieces so they cook at a similar pace.
• Keep the heat at medium while softening the onion and garlic.
• Stir the tomatoes occasionally during their 10-minute cook.
• Use care when blending hot soup, especially in a countertop blender.
• Taste after blending, since broth can vary in saltiness.

Variations

• Add basil: Stir in fresh basil after blending for a fragrant finish.
• Make it creamy: Swirl in a little cream just before serving.
• Add chilli: Include a pinch of chilli flakes for gentle heat.
• Roast the tomatoes: Roast them before adding to the pot for a deeper flavour.
• Add vegetables: Simmer chopped carrot with the onion for a sweeter, fuller soup.

Common mistakes to avoid

• Browning the garlic: It can turn bitter; cook it gently with the onion.
• Rushing the tomatoes: They need the full 10 minutes to soften before the broth is added.
• Boiling too hard: A vigorous boil can make the soup spit; reduce the heat once it boils.
• Blending carelessly: Hot liquid can splash; blend in batches if using a jug blender.
• Underseasoning: Taste after blending and adjust the salt and pepper as needed.

How to store

Cool the soup and refrigerate it in a sealed container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until hot throughout.

Frequently asked questions