Recipes · Soups & stews
Tomato Soup from Canned Tomatoes
AI-written · not yet kitchen-tested
With canned tomatoes, tomato soup works all year, even when fresh tomatoes are bland. Toasted tomato paste and a grated carrot add depth and tame the acidity.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 1 carrot
- 2 garlic cloves
- 2 tbsp tomato paste
- 800 g (1.8 lb) diced or crushed tomatoes 2 cans
- 400 ml (1 3/4 cup) vegetable broth
- 1 tsp sugar
- 1 tsp dried oregano or basil
- 100 ml (3.4 fl oz) heavy cream or coconut milk optional
- salt and pepper to taste
- fresh basil for serving
Method
- Finely dice the onion, finely grate the carrot and chop the garlic.
- Heat the oil in a pot and sauté the onion and carrot over medium heat for 5 minutes. Add the garlic and tomato paste and toast for 2 minutes, stirring, until the tomato paste darkens.
- Add the tomatoes, broth, sugar and oregano, bring to a boil and simmer over low heat for 15 minutes.
- Puree finely with an immersion blender. Stir in the cream, warm it through briefly and season with salt and pepper.
- Serve sprinkled with fresh basil, with toasted bread or a grilled cheese sandwich on the side.
Tip: If the soup still tastes sour, a pinch more sugar or a second grated carrot helps.
Tip: Instead of cream, a splash of olive oil and a little coconut milk keep the soup vegan.