Tomato soup, a classic and a family favorite. It’s ready in 30 minutes, so smooth and better than the canned stuff. Enjoy it all year long!
I’m a huge tomato lover, I couldn’t live without this amazing fruit (yes, tomato is a fruit). Two of my all-time favorite recipes are gazpacho (a Spanish cold tomato soup) and tomato soup. I eat at least one them every single week, sometimes even several times.
There’s another tomato soup recipe on the blog, but I’d like to share the classic version, which is also delicious and so easy to make.
I always use canned tomatoes (crushed tomatoes actually) because it’s more convenient and that way I can enjoy this amazing soup all year long.
You can use fresh tomatoes if you want, some people roast them before adding them to the soup, but I prefer to keep things simple.
This is the perfect side dish and you can eat it with pretty much everything. I like to add noodles, tofu, tempeh or seitan to the soup, but it’s so tasty just by itself, and also extremely good with toasted bread slices, yum!
tomato soup ingredients
These are the ingredients you’ll need to make this tomato soup recipe:
- Extra virgin olive oil – This is and optional ingredient (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Garlic – Garlic powder will do the job, but fresh garlic works best.
- Onion – Onion powder is also a good choice, but I prefer to use fresh onion, any kind.
- Flour – I used whole wheat flour, but any type of flour is okay. Use a gluten-free flour if needed. My favorite one is brown rice flour. You could omit this ingredient if you want, as it’s used to thicken the soup, but it’s not a basic ingredient.
- Crushed tomatoes – Any kind of canned tomatoes is okay. In addition, you can also use fresh tomatoes, but I find canned tomatoes more convenient and they’re available all year long.
- Vegetable stock or water – Your soup will be tastier if you use stock, but water is also okay and lower in sodium.
- Coconut milk – Feel free to use the milk you have on hand (unsweetened), but I think coconut milk is the best choice, as it’s super creamy.
- Tomato paste – You could omit this ingredient, but it enhances the flavor.
- Baking soda – I like to add a little amount of baking soda to reduce acidity in the soup, but it’s not necessary. You could also add some sugar or any other sweetener, or even some carrots to the pot and cook them with the garlic and onion.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
how to make tomato soup
- Add the oil to a large pot and when it’s hot, add the garlic and onion. Cook over medium-high heat until golden brown, stirring occasionally. If you’re oil-free, use some water or vegetable stock instead.
- Add the flour and whisk well until it’s cooked for about 1-2 minutes and fully incorporated.
- Add in the vegetable stock slowly while whisking.
- Add all the remaining ingredients, stir, bring to a boil and simmer for 15 to 20 minutes.
- Blend the soup with a immersion or a regular blender and serve immediately or keep leftovers in an airtight container in the fridge for 5 to 7 days.
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- 1–2 tbsp extra virgin olive oil (optional)
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 2 tbsp flour (I used whole wheat flour), gluten-free if needed
- 1 28-ounce can of crushed tomatoes (800 g)
- 1 cup vegetable stock or water (250 ml)
- 1/2 cup coconut milk (125 ml), or any other milk of your choice
- 2 tbsp tomato paste
- 1/2 tsp baking soda (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
- Add the flour and whisk well until it’s cooked for about 1 to 2 minutes and fully incorporated.
- Add in the stock slowly while whisking.
- Add all the remaining ingredients, stir and bring to a boil. Then simmer for 15 to 20 minutes.
- Blend the soup with an immersion or a regular blender and serve immediately (I served my soup with some toasted bread slices and chopped fresh parsley) or keep leftovers in an airtight container in the fridge for 5-7 days.
- Nutritional info has been calculated by using just 1 tbsp of oil and water instead of vegetable stock.
- Serving Size: 1/4 of the recipe
- Calories: 187
- Sugar: 2.7 g
- Sodium: 730 mg
- Fat: 10 g
- Saturated Fat: 5.9 g
- Carbohydrates: 23.5 g
- Fiber: 5.3 g
- Protein: 5.1 g