You won’t believe how easy this is to make!
5 simple everyday ingredients – tomatoes, carrots, onions, garlic, and basil are the foundation of this classic tomato soup recipe.
Serve with warm fresh bread.
Makes
4 – 6 servings
Prep Time:
30 minutes
Cook Time:
30 minutes
Good For:
dinner or lunch
Ingredients
- 4 carrots
- 1 medium sweet onion
- 1 clove of garlic
- 1 tablespoon butter
- 1 x 400g tin of quality plum tomatoes – San Marzano if you can find them
- 1 1/2 cups chicken stock
- 2 tablespoons tomato paste
- 5 leaves fresh basil
- 1 teaspoon brown sugar adjusted to taste
- Ground black pepper and salt to taste
How to make Classic Tomato Soup
Check out our easy step by step video
Step by Step Instructions
Step 1
Peel and roughly slice the carrot, onion and the garlic
Step 2
Melt the butter in a pan over a medium heat
Add in the carrot, onion, garlic and cook with the lid on for 10 to 15 minutes, or until softened – do not brown
Step 3
Stir in the chicken stock, tomatoes with their juice and the tomato paste to the pan
Bring to the boil, then reduce to a simmer for 10 minutes with the lid on
Step 4
Remove the pan from the heat
Season to taste with sea salt and black pepper, then stir through the basil leaves
Allow to cool to room temperature then transfer to a blender and puree until smooth
Step 4
Allow to cool to room temperature then transfer to a blender and puree until smooth
Step 6
Transfer back to the pan and re-heat
Add the sugar, taste and adjust. This will vary depending on the acidity of the tomatoes
Add salt and pepper to taste
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Classic Tomato Soup
Ingredients
- 4 large carrots
- 1 medium sweet onion
- 1 clove of garlic
- 1 tablespoon butter
- 1 400g can of quality plum tomatoes - San Marzano if you can find them
- 1 cups chicken stock
- 2 tablespoons tomato paste
- 5 leaves fresh basil
- 1 teaspoon brown sugar adjusted to taste
- Ground black pepper and salt to taste
Instructions
- Peel and roughly slice the carrot, onion and the garlic.
- Melt the butter in a pan over a medium heat.
- Add in the carrot, onion, garlic and cook with lid on for 10 to 15 minutes, or until softened – do not brown
- Stir in the chicken stock, tomatoes with their juice and the tomato paste to the pan
- Bring to the boil, then reduce to a simmer for 10 minutes with the lid on
- Remove the pan from the heat
- Season to taste with sea salt and black pepper, then stir through the basil leaves
- Allow to cool to room temperature then transfer to a blender and puree until smooth
- Transfer back to the pan and re-heat
- Add the sugar, taste and adjust. This will vary depending on the acidity of the tomatoes
- Add salt and pepper seasoning to taste
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Excellent soup, great with a grilled cheese sandwich!