A flavoursome and easy soup made from canned tomatoes, onion, celery, garlic, chicken stock, brown sugar, basil, parmesan and cream. The perfect soup to make in winter.
Tomato Soup has always been my favourite. While there are many recipes available using fresh tomatoes, I wanted to create one using canned tomatoes. Why? Because fresh tomatoes aren't readily available in winter, which is when I feel like soup! This makes for a great lunch or light dinner. Serve with your favourite crusty bread and butter for dipping.
If you're looking for a fresh tomato recipe though, I highly recommend the Roasted Tomato Pasta Sauce. This is a great way to use up seasonal tomatoes when they are plentiful. Or for another delicious sweet and savoury soup, be sure to try our Creamy Coconut and Kumara Soup.
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Ingredient notes:
- Tomatoes: Canned tomatoes are perfect for this recipe. Try and select unflavoured tomatoes so that the soup doesn't take on a different flavour.
- Seasoning: Feel free to adjust the amount of salt, pepper and brown sugar to suit your own taste.
- Parmesan: Parmesan cheese has a strong flavour that makes the soup taste even richer. You could substitute this for your favourite cheese if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a large, enamel coated cast iron dish or saucepan on a medium heat and add the butter, onion and celery. Sauté for 10 minutes until the onion starts to turn translucent. Add the crushed garlic and stir for a few more minutes.
Add the crushed tomatoes, chopped basil, brown sugar and chicken stock then stir to combine. Bring to the boil, then reduce to a simmer for 20 minutes.
Use a stick blender to blitz the soup to your desired consistency. You can also do this in batches in a regular blender, just ensure it can handle hot liquid. Once blended, add the grated parmesan and cream. Stir until the cheese has melted. Season to taste with salt and pepper.
Serve warm topped with your choice of olive oil, cream, grated parmesan and fresh basil. In addition to warm crusty bread with butter for dipping.
For another easy soup recipe, have a look at our Slow Cooker Vegetable Soup recipe.
Recipe FAQs:
Yes you could, however you would need to either roast them first, or simmer them for a longer amount of time to get the depth of flavour required. This recipe really is made for canned tomatoes as that's what is available in the cooler months when I actually feel like soup!
Again, the longer you simmer the tomatoes for, the more in depth the flavour will be. 10 minutes is just enough, but 20 gives the soup more flavour.
No, this soup can be made in any large pot that is stainless steel, enamel coated cast iron or ceramic. Try to avoid aluminium or regular cast iron as the tomatoes can react with these metals making the soup taste metallic.
Storage:
This soup will keep well in the fridge in an airtight container for up to one week. Tomato soup can also be frozen. Allow the soup to cool completely before adding it to an airtight container. Freeze for up to three months. Allow to defrost completely before reheating.
Top tips:
If you have silicone freezer trays, these are great for freezing leftover soup in. Once frozen in the tray, transfer to a snap lock bag. Then you can easily pull out the portion size you want on any given day.
Swap the chicken stock for vegetable stock to make this dish vegetarian.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Tomato Soup
A flavoursome and easy tomato soup made from canned tomatoes, onion, garlic, celery , chicken stock, parmesan and cream.
Ingredients
- 50g butter
- 1 onion, finely diced
- 2 sticks celery, finely diced
- 3 clove garlic, crushed
- 2 x 400g can crushed tomatoes
- ½ cup fresh basil, chopped
- 1 Tbsp brown sugar
- 2 cups chicken stock*
- 40g parmesan, grated
- ½ cup cream
- Salt and pepper to taste
To serve
- Olive oil
- Parmesan
- Cream
- Basil
- Crusty bread*
Instructions
- Place a large, enamel coated cast iron dish or saucepan on a medium heat and add the butter, onion and celery. Sauté for 10 minutes until the onion starts to turn translucent.
- Add the crushed garlic and stir for a few more minutes.
- Add the crushed tomatoes, chopped basil, brown sugar and chicken stock then stir to combine. Bring to the boil, then reduce to a simmer for 20 minutes.
- Use a stick blender to blitz the soup to your desired consistency. You can also do this in batches in a regular blender, just ensure it can handle hot liquid.
- Once blended, add the grated parmesan and cream. Stir until the cheese has melted. Season to taste with salt and pepper.
- Serve warm topped with your choice of olive oil, cream, grated parmesan and fresh basil. In addition to warm crusty bread with butter for dipping.
Notes
- If you have silicone freezer trays, these are great for freezing leftover soup in. Once frozen in the tray, transfer to a snap lock bag. Then you can easily pull out the portion size you want on any given day.
- Swap the chicken stock for vegetable stock to make this dish vegetarian.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 55mgSodium: 643mgCarbohydrates: 21gFiber: 3gSugar: 11gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Glennis says
Could you substitute tinned tomatoes with fresh? If so, what sort of quantity?
VJ cooks says
Hi Glennis, check out the FAQs where I answer this.
Summer says
Made this tonight and oml its delish!! Also added in some sun-dried tomatoes into the sauté and woweeee!
VJ cooks says
What a great idea! Thanks so much for the feedback Summer 🙂
Cushla says
Made this tonight while the wind and rain were rattling around outside. Perfect comfort food! It has loads of flavour and I’ll definitely make it again. Next time I’ll make some to freeze as well. We had our soup with hot crusty garlic bread.
VJ cooks says
Oh I love that. Thanks for the feedback, Cushla. I too made this over the weekend and I also wish I'd made more for the freezer! I think I'll double it next time as it's so easy.
grace says
can this be made in a thermo mix?
VJ cooks says
I don't have a thermomix so I haven't tried that sorry!
Ange says
Can you substitute the cream with milk?
VJ cooks says
Yes you can, or you can leave it out all together.
LW says
Hi, I’ve made this soup several times and it’s well received. When fresh basil is hard to find, could you substitute with dried basil? If so, what quantity? Thanks
VJ cooks says
Yes I understand, the canned tomatoes make it super affordable and accessible in winter but the basil is less so. Dried basil would be fine. I'd start with 2 teaspoons then increase to taste.
Erin says
Thanks for this recipe, it is absolutely delicious! I added half a tsp of chilli flakes and 1 tsp smoked paprika when sauteeing the veges and it added some extra depth and a little bit of warmth.
VJ cooks says
Oh yum that sounds delicious! Thanks for the feedback, Erin!