Classic Tomato Soup

In Recipes by MurielLeave a Comment

I’m so into soups right now. Butternut soup, mixed veg soup, lentil soup, tomato soup… They’re easy, pretty quick, and they warm your soul.

Here’s a classic tomato soup I made last night. It’s easy, tasty and pretty great to keep on hand for a quick lunch. You can also freeze the leftovers in a glass jar.

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Classic Tomato Soup

An easy and tasty tomato soup that'll go down well on a stormy night.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: Global
Servings: 4 servings

Equipment

  • Immersion blender

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 large carrot diced
  • 1 stick celery diced
  • 2 tsp tomato paste
  • 1 pinch sugar
  • 4 cups vegetable stock
  • 2 400g cans tomatoes
  • 5-6 large tomatoes roughly chopped
  • salt to taste
  • pepper to taste
  • parsely to garnish (optional)

Directions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion, and cook until translucent, stirring so it doesn't catch.
  • Add the garlic, carrot and celery, and cook for about 10 minutes until soft. Deglaze the pot with a bit of water, if needed.
  • Stir in the tomato paste and sugar.
  • Add the vegetable stock and tomatoes (both canned and fresh), and stir.
  • Cook on low heat for abot 25 minutes, stirring occasionally.
  • Blend with an immersion blender, and season to taste with salt and pepper.
  • Serve with a garnish of parsley (optional) and enjoy!

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