tomato soup

Tomato soup made with canned tomatoes for weeknights. All you need is 25 minutes, a blender, and a drizzle of olive oil for creamy texture.

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Total Time 26

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 160

Ingredients Method Notes

Ingredients

soup

2 tablespoons olive oil
1 unit yellow onion chopped
2 cloves garlic peeled and sliced
800 grams canned whole tomatoes
1 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
1 teaspoon dried oregano or basil

optional toppings

2 tablespoons olive oil to drizzle
4 tablespoons plain yogurt or cream for serving
2 tablespoons chopped fresh herbs

Method

Heat the olive oil in a medium pot over medium heat. When it runs easily around the pan, add the chopped onion and a big pinch of salt. Cook, stirring now and then, until the onion is translucent but not browned, about 5 minutes.
Add the sliced garlic and stir until fragrant, about 1 minute. Don’t let it brown — I usually lower the heat here for insurance.
Tip in the canned tomatoes (juice and all), water, pepper, and dried oregano or basil. Use a wooden spoon to break up the tomatoes a bit.
Bring to a simmer. Let it bubble gently for 15–18 minutes, uncovered. Stir a few times so nothing sticks.
Turn off the heat. Blend the soup until smooth — I use a stick blender right in the pot, but a regular blender in batches works too. Taste: if it needs more salt, add it now (I start with half the salt up front, then adjust after blending).
Pour the soup into bowls. Top each bowl with a swirl of olive oil, a spoonful of plain yogurt or cream, and fresh herbs if you have them. Serve with bread if you’re hungry.

Notes

I lean on this tomato soup on nights when I forgot to plan and need dinner in under 30 minutes with mostly pantry stuff. No chopping mountains of veg — just a can opener and a pot.

Technique notes

Give your onions time. Letting them turn translucent (not brown) gives sweetness without any harsh onion flavor. Garlic burns fast, so I nudge the heat down right before tossing it in.

Blending trick: If you’re using a high-speed blender, crack the lid slightly with a towel over the top so steam escapes. Pressure builds up with hot soup! An immersion blender right in the pot skips this drama.

Salt after blending. The texture changes after blending, and flavors pop more. I add half the salt at the start, then taste once it’s smooth.

Swaps and variations

No canned tomatoes? Fresh ripe tomatoes work, but only in peak summer. Out of season, the soup turns thin or acidic. For a creamier version, stir in a splash of coconut milk at the end (it’s subtle). If you want more protein, top your bowl with crisped chickpeas or a scoop of Greek yogurt.

Meal prep and storage

This soup holds up in the fridge for 3–4 days. It thickens as it sits — I usually add a bit of water when reheating. It also freezes well, just thaw overnight and re-blend if it separates a bit.