Fork WeeklyLunch
Creamy Tomato Soup
Canned whole tomatoes are the move here — they’re picked ripe and taste far better than out-of-season fresh ones, which is why this 30-minute soup punches so far above its effort.
Two small steps do the heavy lifting: cooking the tomato paste until it darkens, and a pinch of sugar to balance the tomatoes’ acidity.
Creamy Tomato Soup
Velvety, deeply savory tomato soup from pantry cans in 30 minutes — the grown-up version of the childhood classic, made for grilled cheese dunking.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 tbsp tomato paste
- 1 can (28 oz / 800 g) whole peeled tomatoes
- 2 cups (480 ml) vegetable or chicken stock
- 1 tsp sugar
- ½ cup (120 ml) heavy cream
- Salt and black pepper
- Fresh basil, to serve
Instructions
- Heat the olive oil in a pot over medium. Add the onion and cook until soft, 6–8 minutes.
- Stir in the garlic and tomato paste and cook 1 minute.
- Add the whole tomatoes (crushing them with your spoon), stock and sugar. Simmer 15 minutes.
- Blend until smooth with an immersion blender, or carefully in a countertop blender.
- Stir in the cream, season with salt and pepper, and warm through. Top with basil.
Recipe notes & tips
- For a lighter soup, use whole milk or leave the cream out.
- A parmesan rind simmered in the pot adds huge savory depth — fish it out before blending.
- Freezes beautifully for 3 months (add the cream after reheating).
232 kcalCalories
4 gProtein
18 gCarbs
16 gFat