Best Tomato Soup Recipe Ever

Have you ever met a person who doesn’t like tomato soup? No, seriously! I think everyone loves the taste and comfort that a good tomato soup provides, right? A little while ago we had the BEST tomato soup ever for lunch and I couldn’t wait to share the recipe with you. I know you will love it like we do and cook it again and again.

Like all my recipes, this soup is incredibly easy to make and only requires a few simple everyday ingredients, tinned tomatoes, chicken or veggie stock (depending on your preferences), butter, onion and garlic.

Ideally, I would use fresh tomatoes, but in our current world (hello Covid-19) we already have so many things to juggle so it is ok to take some shortcuts. And this delicious soup is exactly that! A short cut to the most delicious tomato soup.

Chances are you have already become a pro at making cheese toasties (is there a quicker lunch during the lockdown?). I really encourage you to make them today too. It will make a perfect dunk into this rich, creamy soup.

Let’s make it – Simple Tomato Soup Recipe

Simple Tomato Soup Recipe

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• Total Time: 40 minutes
• Yield: 4 people 1x

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Description

This soup is everything you want tomato soup to be! Rich and creamy, but without cream and yes made from tinned tomatoes.

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Ingredients

Scale 1x2x3x

• 2 tbsp extra virgin olive oil
• 1 tbsp butter ((optional))
• 1 large onion (sliced)
• 1 large garlic clove (minced or sliced)
• 3 tbsp tomato paste
• 1 tin diced tomatoes (always use BPA free tins, preferably organic)
• 2 cups chicken or veggie stock
• salt and pepper to taste

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Instructions

1. Heat olive oil and butter in the pan on a medium heat, add onion, and cook on a low heat for 10-12 minutes. Onions will become soft and sweet. Make sure not to burn them.
2. Add garlic and cook for another 2 minutes until fragrant.
3. Add tomato paste and saute for 3-4 minutes, stirring frequently. Don't skip this step as it will take the sourness out of the tomato paste and add sweetness to the soup.
4. Now add the stock and tinned tomatoes, bring to the boil and simmer on a low heat for 15-20 minutes. The longer you cook the thicker the soup will become.
   
5. Carefully transfer the soup into the blender and blend the soup until it is creamy. It takes me about 15 seconds in the Thermomix on speed 9.
   
6. Season with salt and pepper and serve.
   

Notes

NOTES:

There is a lot of evidence, and it’s growing, that BPA can have an effect on the human body. I always recommend using organic canned tomatoes. 

Want to make this recipe vegan? Simply replace butter with an additional spoon of olive oil. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: dinner, lunch, Soup
• Cuisine: Italian

For more quick and delicious gluten free ideas like this click here.