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Is there anything more comforting than a hearty, homemade Tomato Soup? I love this classic recipe that has a little twist – a hint of pesto for a delicious basil flavour. Ready in about half an hour with simple ingredients, this is just what we need to offset the bleakness of winter.
I curl up with this beauty on many occasions when the weather turns cold, mainly because I usually have most of the ingredients in without having to plan in advance.
I wanted to make sure this very easy Tomato Soup recipe was made with tinned tomatoes for this very reason.
In fact, onion and garlic are the only fresh ingredients we need (and these can usually be found in the freezer too!) The rest are simple storecupboard essentials, meaning a steaming bowl of nourishing homemade soup is never far away.
And if I have any homemade bread to hand, even better.
Why you’ll love this Easy Tomato Soup recipe
⭐️ Low cost, healthy and low effort
⭐️ Ready in about 30 minutes
⭐️ Great to freeze for future wins
No fresh tomatoes?
There’s no doubt that the best way to make Tomato Soup from scratch would probably be with expensive vine-ripened fresh tomatoes, but the reality is many of us don’t have those all year round.
Tinned tomatoes are a great stand-in – they’re easy to get hold of, relatively inexpensive and we usually have them stocked up already.
I tested this recipe both ways, and roasted a large box of vine tomatoes beforehand, which took AGES.
While the end results were delicious, I have to say, there’s not enough difference in the flavour for me to go out of my way with this one.
Tomato Soup Ingredients
- Olive oil – Regular, not extra virgin.
- Onion and garlic – I use pre-prepared chopping and frozen for speed, but fresh is fine too.
- Tinned tomatoes and tomato puree – It’s important to buy good quality tinned tomatoes for this recipe as that’s where a lot of the flavour comes from. I like brands Cirio or Mutti in the UK.
- Vegetable stock – Stock made with a cube is fine but I like Marigold powder.
- Pesto – Any jar or pot of ready-made pesto is fine for this.
- Balsamic vinegar – Again good quality makes a big difference here.
- Sea salt and freshly ground pepper – Season generously.
How to make Tomato Soup
1. Fry the onion and garlic in hot oil until softened. Add the tinned tomatoes, tomato puree, stock and salt and pepper (as per the full recipe below).
2. Pop the lid on the pan and simmer, then blitz in a blender, or with a stick blender, until smooth.
3. Stir in the pesto and balsamic vinegar.
4. Serve with a little more pesto on top.
Storing
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.
In the freezer I love to make a big batch of this to freeze. Just wait until it’s totally cold and then portion up into freezer proof containers and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.
More easy soup recipes…
FAQ
I don’t think you can beat Tomato Soup with a cheese toastie to dip in (or grilled cheese if you’re in the US!)
Or simple bread and butter will do, or a different kind of sandwich.
Yes! Reduce the stock to 250ml/1cup instead of 500ml/2cups and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Blend and add the pesto and balsamic vinegar as per the recipe.
If the soup is too thick at this point you can add a little more stock to thin it.
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Easy Tomato Soup Recipe
Ingredients
- 1 tsp Olive oil
- 1 Onion, Peeled and chopped
- 3 Garlic cloves, Crushed
- 3 x 400g (14 oz) tins chopped tomatoes
- 2 tbsp Tomato puree
- 500 ml (2 cups) Vegetable stock
- 2 tbsp Pesto
- 2 tbsp Balsamic vinegar
- Sea salt and freshly ground pepper
Instructions
- Heat the oil in a saucepan over a medium heat and fry the onion and garlic for 8-10 minutes until softened.
- Add the tinned tomatoes, tomato puree, vegetable stock and a good pinch of salt and pepper. Pop the lid on the pan and simmer for 15 minutes.
- Blitz the soup in a blender, or with a stick blender, until smooth.
- Stir in the pesto and balsamic vinegar and serve.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on January 7, 2021 and updated later to make improvements.
Saw this recipe, had everything in the cupboards already, made it, loved it ❤️
Yum … and very quick & easy! Made it in soup maker.
Used Mutti!
Yum … and very quick & easy!
Used Mutti!
Made this often. Everyone loves it. Usually add slightly less balsamic vinegar
Absolutely love your recipes,, especially soups and stews !,,,
Your recipes are all easy to follow and amazing .thank you so much xx
Thank you for sharing this recipe. Its so good and adding a bit of real bacon bits/pieces makes it perfect for our household. Thank you again
Can this be made in a soup maker? Thanks
Love, love, love this soup. I don’t think it needs as much of the balsamic vinegar as the recipe states, but just a splash finishes it off perfectly. If suggest trying it before you add it to see how much you think you need. So quick and simple and tasty! Such a win, thank you!