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homemade tomato 'soup from a can'

Updated: Nov 14, 2020


This is a household favourite - so easy and so delicious, and it only uses tinned tomatoes, though you can use the equivalent weight in fresh super-ripe tomatoes if you have a surplus. Blended after cooking, it’s just like canned tomato soup, only ten times better. We love ours with cheese on toast with a sprinkling of oregano. The kids also love it

Serves 6

2 Tbsps olive oil

1 Tbsp unsalted butter

1 large-ish onion

2 cloves garlic

1½ Tbsps plain flour

2 Tbsp tomato paste (NZ)/purée (UK)

2 (400g) tins peeled tomatoes - chopped or whole, it doesn't matter

750ml chicken stock or vegetable stock

1 tablespoon honey or sugar - or any sweetener you like.

Salt and pepper

Fresh basil

This tomato soup is brilliant with spinach and ricotta tortellini 'dumplings' the next day. I buy fresh tortellini all the time because it turns something like this in to a filling meal and the kids LOVE it.

Heat the oil and butter in a large pot. Add the onion and stir until softened. Stir in the garlic and flour. Add the tomato purée/paste, tinned tomatoes, stock and sugar if you're using; bring to the boil. Simmer for 15 minutes. Season to taste with salt and pepper. Blend with a stick blender in the pot (I wouldn't be without this implement in the kitchen) or transfer to a blender, as long as it's heatproof! Blend until smooth. Garnish with basil and/or a swirl of crème fraîche (though I hardly ever do this as my husband is's beautiful and creamy without) and serve with cheese on toast with a sprinkling of oregano.

Print Version:

Tomato Soup - Printable Version
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