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Tomato Soup

A Hug in a Bowl with a Garden’s Whisper of Heat
 

There’s something timeless about a bowl of tomato soup—simple, familiar, and soothing. This version has a gentle warmth from spices and a fragrant swirl of fresh basil, bringing a little sunshine to even the greyest of days. Whether your tomatoes come from the plot, a greenhouse, or a basket at the market, this is a beautiful way to let them shine.

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Serve with crusty bread, toasted cheese sandwiches, or a handful of croutons fried in garlic and love.​

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INGREDIENTS - serves 4-6

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ¼ tsp dried chilli flakes (optional, for warmth)

  • 1 tbsp tomato power - see tips

  • 800g ripe tomatoes, chopped 

  • 500ml vegetable stock - see tips

  • 1 tsp sugar (if needed, to balance acidity)

  • Salt & black pepper, to taste

  • A small handful of fresh basil leaves, torn

  • Optional: a splash of cream or drizzle of olive oil to serve

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TIP: You can make this with dried tomato's, just rehydrate them before use.

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HOW TO

  • Sauté the base – Heat the oil in a large saucepan over medium heat. Add the onion and cook gently for 5–7 minutes, until soft and translucent. Stir in the garlic, cumin, paprika, and chilli flakes (if using), and cook for 1 minute more until fragrant.

  • Build the flavour – Add the tomato purée and chopped tomatoes. Cook for 10 minutes, stirring occasionally, until the tomatoes begin to break down.

  • Simmer – Pour in the vegetable stock, season with salt and pepper, and add the sugar if the tomatoes are particularly sharp. Simmer gently for 15–20 minutes.

  • Blend & finish – Stir in most of the basil, then use a stick blender to blend until smooth (or leave a little texture, if you prefer rustic). Taste and adjust seasoning.

  • Serve with heart – Ladle into warm bowls and garnish with a drizzle of cream, a few torn basil leaves, or a swirl of herb oil if you’re feeling fancy.

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Nutritional Advice (per serving, approx. for 6):

  • Calories: ~130 kcal

  • Fat: 5g

  • Carbohydrates: 16g

  • Fibre: 4g

  • Protein: 3g

  • Packed with vitamin C, lycopene (from tomatoes), and anti-inflammatory herbs and spices.

 

Naturally vegan (without cream), gluten-free, and endlessly comforting, this soup freezes beautifully and tastes even better the next day.

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