There’s nothing quite like a bowl of rich, velvety tomato soup to feel cozy and comforted. But let’s be honest, achieving that deep, sun-kissed tomato flavor year-round can be a challenge. Watery, bland soup? No, thank you! My secret weapon is a little bit of tomato paste, sautéed to unlock its concentrated power. It transforms even winter tomatoes into a spoonful of summer. This recipe is my go-to for a reason: it’s simple, incredibly flavorful, and tastes like it simmered for hours, even though it’s ready in just 30 minutes. Get ready to curl up with the best bowl of tomato soup you’ve ever made!
Ingredients
• 2 tbsp / 30 ml extra virgin olive oil
• 2 tbsp / 30 g (1.06 oz) tomato paste
• 1 large onion, sliced
• 1 large carrot, diced
• Salt and freshly ground black pepper, to taste
• 3 cups / 720 g (25.4 oz) chopped tomatoes (canned with their juice, or fresh)
• 1 tsp (5 ml) fresh thyme leaves (or 1/2 tsp / 10 ml dried)
• 2-3 cups / 480-720 ml vegetable stock, warmed
• 1 tsp (5 ml) sugar (optional, to balance acidity)
• Fresh parsley or basil, for garnish (optional)
Instructions
1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the tomato paste and cook, stirring constantly, for about 1 minute until it darkens slightly. This step is key for a rich flavor!
2. Add the sliced onion and diced carrot to the pot. Season with a generous pinch of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
3. Stir in the chopped tomatoes and thyme. Continue to cook, stirring every few minutes, for 10-15 minutes. The tomatoes should break down and the mixture will thicken.
4. Pour in 2 cups (480 ml) of the warm vegetable stock and stir everything together. Bring the soup to a simmer.
5. Taste the soup and adjust the seasoning. If it tastes a little too acidic, stir in the optional sugar. If the soup is thicker than you’d like, add more stock until it reaches your desired consistency.
6. Serve hot, garnished with fresh parsley or basil.
Nutritional Information
• Disclaimer: The following is an estimate for one of four servings.
• Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 450mg | Fiber: 5g | Sugar: 11g
Pro Tips
• & Variations
• For a silky smooth, classic soup, carefully transfer the finished soup to a blender and blend until smooth, or use an immersion blender directly in the pot.
• To make a rich Cream of Tomato Soup, substitute butter for the olive oil. Just before blending, stir in 1 cup (240 ml) of heavy cream, half-and-half, or full-fat coconut milk for a dairy-free option.
• For an even deeper, sweeter flavor, roast the onion, carrot, and fresh tomatoes with olive oil at 400°F / 200°C until tender and slightly caramelized before adding them to the pot.
• Serve this soup with classic pairings like a crispy grilled cheese sandwich, crunchy croutons, or a dollop of vegan pesto.
FAQ
Q: How can I make this tomato soup vegan
A: This recipe is easily made vegan. The base recipe is already dairy-free, just ensure you use a certified vegan vegetable stock. For a creamy vegan version, substitute the olive oil with a vegan butter and stir in 1 cup (240 ml) of full-fat coconut milk before blending, as suggested in the Pro Tips.
Q: What’s the best way to make this a creamy vegetarian tomato soup
A: For a classic rich and creamy texture, stir in 1 cup (240 ml) of heavy cream or half-and-half just before you blend the soup. This will create a velvety consistency without altering the delicious tomato flavor.
Q: Can I make this vegetarian tomato soup ahead of time
A: Absolutely! This soup is perfect for meal prep. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and can taste even better the next day. Reheat gently on the stovetop or in the microwave.
Q: How can I add more protein to this meatless soup
A: To make this a more filling, protein-rich meal, you can blend in a can of rinsed white beans (like cannellini or navy beans) along with the vegetable stock. Alternatively, serving it with a classic grilled cheese sandwich or topping it with roasted chickpeas are great ways to boost the protein.
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Rich and Velvety 30-Minute Tomato Soup
Ingredients
Method
- Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Add the tomato paste and cook, stirring constantly, for about 1 minute until it darkens slightly. This step is key for a rich flavor!
- Add the sliced onion and diced carrot to the pot.
- Season with a generous pinch of salt and pepper and cook, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
- Stir in the chopped tomatoes and thyme.
- Continue to cook, stirring every few minutes, for 10-15 minutes. The tomatoes should break down and the mixture will thicken.
- Pour in 2 cups (480 ml) of the warm vegetable stock and stir everything together.
- Bring the soup to a simmer.
- Taste the soup and adjust the seasoning. If it tastes a little too acidic, stir in the optional sugar. If the soup is thicker than you'd like, add more stock until it reaches your desired consistency.
- Serve hot, garnished with fresh parsley or basil.
