Tomato Soup
Emma Walsh
@emmawalshbakes
Prep
8 min
Cook
17 min
Total
25 min
Servings
4
Difficulty
Easy
Let's cook
Soften the onion properly
Cook the onion in the butter for 8 minutes until soft and translucent. Rushing this leaves a raw onion edge in the finished soup.
Darken the tomato paste
Add the garlic and tomato paste and cook 2 minutes until the paste turns brick red. This removes its tinny taste and deepens the flavour.
💡Two minutes of frying the paste makes a noticeable difference.
Simmer
Add the tomatoes, stock, and sugar, breaking the tomatoes up with a spoon. Simmer 20 minutes.
Blend thoroughly
Blend until completely smooth — a full two minutes. Under-blended tomato soup has a grainy, pulpy texture.
Finish off the heat
Stir in the cream and torn basil off the heat and season. Boiling after the cream goes in can split it.
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📝 Tips, swaps, and make-ahead notes
A pinch of sugar balances the acidity of tinned tomatoes; taste before adding more cream, which is the usual overcorrection. Freezes for 3 months — freeze before adding cream.
- •Vegan: Coconut cream or a cashew cream, and oil in place of butter.
- •Roasted version: Roast the tinned tomatoes at 425°F for 25 minutes first for more depth.
- •Serve: Grilled cheese, cut into soldiers.
Nutrition & Safety
Calories
242kcal
Protein
6g
Carbs
26g
Fat
14g
⚠️ Allergen & Safety Note
This recipe contains dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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