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Is there anything more comforting than a hearty, homemade Easy Tomato Soup, with a little bonus of pesto flavouring and cheesy toast on the side?
It’s so simple to make, is ready in 20 minutes and is oh-so-delicious. Just what we need to offset the bleakness of winter.
Some winter days just need a bowl of warming soup, don’t they? And a rich, nourishing, colourful, easy Tomato Soup always hits the mark. You can tuck up with this one in less than 20 minutes and for the easy wins we’re using tinned tomatoes. Yes, really!
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.
Why you’ll love this recipe
⭐️ Low cost, healthy and low effort
⭐️ Ready in under 20 minutes
⭐️ Great to freeze for future wins
About this soup recipe
You know I love a soup recipe, and this kind of dish is so versatile.
Soup is usually made up of affordable and simple ingredients, doesn’t take long to make, is pretty healthy and can even be thrown together in a slow cooker.
What I love most though is just how comforting a bowl of it can be once autumn and winter set in.
We have to enjoy what we can in these months, and soup is just one of the many winter warmers we can let ourselves indulge in without any fuss or cost.
Easy Tomato Soup Ingredients
- Olive oil – Regular, not extra virgin
- Onion – I use pre-prepared chopping and frozen for speed
- Garlic – Same as above
- Tinned tomatoes – 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.
- Tomato puree – Same as above
- Vegetable stock – Stock made with a cube is fine. I like Marigold powder.
- Pesto – Any jar of ready-made pesto is fine for this
- Balsamic vinegar – Again good quality makes a big difference here
- Bread – Your choice but something crunchy would be great
- Grated cheese – Any kind
How to make Tomato Soup
1. Cook the onion and garlic in oil until softened.
2. Add the tomatoes, stock, puree and season. Simmer. Add the pesto and balsamic and blend.
Substitutions
- You can make this recipe vegan by swapping to vegan pesto and omitting the cheese.
Leftovers
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 This recipe freezes well. 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.
Top tip
This vegetarian soup recipe is perfect for batch cooking. Make a big pot and freeze into portions for later as a quick lunch, a sandwich dip or the base for a pasta sauce.
You could also do with my other soup recipes:
FAQ
Yes! Reduce the stock to 250ml instead of 500ml 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.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Tomato Soup {Storecupboard Ingredients}
Ingredients
- 1 teaspoon Olive Oil
- 100 g Onion, Peeled and chopped | See notes
- 3 Cloves Garlic, Peeled and chopped | See notes
- 3 Cans Tomatoes, (3 x 400g tins) | See notes
- 2 tbsp Tomato Puree, See notes
- 500 ml Vegetable Stock, See notes
- Salt and Pepper
- 2 tbsp Pesto, See notes
- 2 tbsp Balsamic vinegar
Optional to garnish:
- Slices of bread
- Pesto
- Grated cheese
- Butter
Instructions
- Gently sweat the onions and garlic with the oil in a saucepan until softened.
- Add the tinned tomatoes, vegetable stock, tomato puree and salt and pepper. Pop the lid on and leave to simmer for 15 minutes on a low heat.
- When the soup is ready, blitz in a food processor or with a stick blender until smooth. Stir in the pesto and balsamic vinegar.
- Serve the soup garnished with extra pesto and cheese on top.
For optional cheese croutons/sandwich:
- Toast your bread, add cheese and melt under your grill OR
- Butter the bread on the outside, spread pesto on the inside, add cheese and cook in a hot frying pan until crispy and golden on the outside and gooey in the middle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!