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A really simple classic homemade tomato soup that you can make in just half an hour and with ingredients you probably already have in your pantry. Why buy tomato soup when it’s this quick and easy to make!
Healthy, easy and not a sandwich
Do you sometimes lack inspiration for everyday lunches? I do, and I sometimes find it takes me far longer than it should do to make a simple sandwich!
And surprisingly, I don’t think it takes any more effort than a sandwich either.
What ingredients you need to make a classic tomato soup
There are very few recipes that you can truly make with just a few pantry ingredients and still end up with something very delicious.
This tomato soup is definitely one of them.
If you’ve got these ingredients, you’re all set!
- some simple veggies: an onion, a carrot and 2 sticks of celery (you can skip any of these you don’t have)
- liquid: canned/tinned tomatoes and chicken or vegetable stock
- seasonings: fresh or dried basil (or any Italian herb!) and plenty of salt and pepper
- to balance the flavours: a drizzle of balsamic vinegar and honey (or a spoonful of sugar)
For a bit of extra ‘oomph’, if you like you can add:
- some parmesan cheese before you blend the soup
- a can/tin of white beans – either add them before blending the soup or after to keep them whole!
- some tasty cheese on the top to serve and/or some more fresh basil
How to make it in just 30 minutes
This easy tomato soup takes just 10 minutes to prep.
All you do is pan fry a few simple vegetables and garlic in olive oil. Then add the liquid.
Let your soup simmer in a saucepan for about 10 minutes, then blend it with a hand held blender.
Just before serving, add your herbs, vinegar and honey. And just like that you have a quick, delicious and nutritious meal.
Got an Instant Pot or other electric pressure cooker?
These days I make my tomato soup in my pressure cooker. It’s debatably easier and faster.
I still cook my vegetables for a couple of minutes on the saute function before sealing the cooker, but you probably don’t have to.
Then I cook for just 10 minutes at a medium pressure. Quick or auto pressure release is fine.
Then blend and add the herbs, vinegar and honey!
How long does the soup keep?
This soup keeps really well. So you can make a big batch and keep it in the fridge for lunches all week.
If that’s too much soup in one week for you, of course just like any soup this homemade tomato soup freezes excellently. Just pour leftovers into plastic or glass containers with lids. Or you can freeze them in freezer bags.
Just remember to let the soup cool completely before freezing. Also don’t overfill your containers. Liquid expands as it cools so leave a bit of space at the top of your container or bag.
Your soup will keep for 4 to 6 months in the freezer.
Cheeky suggestion: This tomato soup is absolutely delicious served with these supermarket copycat cheese twists!
More easy lunch recipes you might like
- This is the best Spanish omelette recipe and you can make it with just 5 ingredients. You won’t believe how delicious it is!
- This Greek spinach and feta filo pie makes a lovely lunch just for yourself, or for guests.
- This crustless quiche can be made with whatever odds and ends you have in the fridge. It’s much quicker and easier than a classic quiche, but just as delicious. Some people call it ‘impossible quiche’!
- A Greek salad has to be one of the most delicious (not to mention easy) salads imaginable. But did you know it makes a great simple lunch? Serve with a bit of quality bread, and you’re good to go.
- Or check out all my easy lunch ideas here.
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An easy, classic tomato soup
Equipment (affiliate links)
- 1 onion chopped finely
- 1 carrot peeled and chopped into small pieces (optional)
- 2 sticks of celery chopped finely
- 2 garlic cloves sliced or crushed
- 28 ounces of tomatoes in their juice (two cans) whole or chopped
- 4 cups chicken or vegetable stock best quality
- freshly ground salt and black pepper to taste
- 2 tablespoons fresh basil
- a drizzle or two of balsamic vinegar and 1 teaspoon or so of sugar optional
to serve (optional)
- bread or rolls sprinkled with parmesan cheese and broiled UK = grilled!
- a little Greek yoghurt or cream to stir in at the table
- Heat up a good lug of olive oil in a large deep pan on a medium heat, then add the onion, carrot (if using) and celery. Put the lid on the pan and leave it all to cook for about ten minutes, stirring occasionally. Then add the garlic and cook for another minute or two.
- Add the tomatoes and stock and simmer for another ten minutes.
- Blend the soup until smooth with a food processor or hand held blender (or you can leave it a little chunky if you prefer), then add salt and pepper to taste and the basil and blend for a few seconds longer.
- Tip the soup back in the pan and add the vinegar and sugar if including. Heat back up a little if necessary and serve, with bread and yoghurt/cream if you like.