An easy, homemade store cupboard Tomato Soup recipe, made with tinned tomatoes and swirled with pesto. Ready in just 20 minutes.
Some winter days just need a bowl of warming soup don’t they?
It’s been snowing here and we have loads more due tonight.
Given that I think we have to take the little pleasures we can right now, I’m totally here for staying tucked up inside, looking at the snow and tucking into a bowl of my Easy Tomato Soup. ♥️
You’ll love this Easy Tomato Soup recipe because:
✅ Uses all store cupboard ingredients
✅ Takes just 20 minutes
✅ Freeze it, use it as a sandwich dip, a pasta sauce or a quick lunch.
FAQs on the Tomato Soup Recipe
Tinned tomatoes? Really?
Honestly, the best way to make tomato soup from scratch would probably be with expensive vine ripened fresh tomatoes.
The reality is many of us don’t have those all year round so canned tomatoes are a great stand in.
That said, here it really is worth buying excellent quality tinned tomatoes – it makes the soup extra special.
Can this tomato soup be frozen?
Yes! When cooled freeze in portion pots for 3 months.
Can this soup be made vegan?
Yep, just use a vegan pesto and leave out the cheese garnish.
Can this tomato soup be made in the slow cooker?
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.
More soup recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
This recipe was originally published May 4, 2016 and fully updated on January 7, 2021.
Easy Tomato Soup
An easy, store cupboard Tomato Soup recipe, swirled with pesto. Ready in just 20 minutes.
- 1 teaspoon Olive Oil
- 100 g Onion Peeled and chopped (See Note 1 below)
- 3 Cloves Garlic Peeled and chopped (See Note 1 below)
- 3 Cans Tomatoes (3 x 400g tins) (See Note 2 below)
- 2 tbsp Tomato Puree See Note 2 below.
- 500 ml Vegetable Stock See Note 3 below.
- Salt and Pepper
- 2 tbsp Pesto See Note 4 below.
- 2 tbsp Balsamic Vinegar
Optional to garnish:
- Slices of bread
- Grated cheese The recipe is vegan if you skip adding the cheese on top.
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
Toast your bread, add cheese and melt under your grill.
Note 1 - Onions and Garlic
I use pre prepared chopped and frozen onions and garlic.
Note 2 - Tinned Tomatoes and Tomato Puree
It is really important to buy good quality tinned tomatoes and puree for this recipe as they are where lots of the flavour comes from. I like the brands Cirio or Mutti in the UK.
Note 3 - Stock
Vegetable stock made with a cube is fine. I like Marigold powder.
Note 4 - Pesto
Any jar of ready made pesto is fine for this.
Note 5 - Nutrition
Nutritional info does not include the additional optional garnishes.