Easy Tomato Soup

A smooth, comforting tomato soup made from tinned tomatoes, onion and stock, blended velvety with a swirl of basil. It's quick, cheap and tastes far more special than the effort suggests.

Homemade tomato soup is one of the cheapest, most comforting things you can make, and it’s genuinely miles better than tinned. A couple of tins of tomatoes, a well-softened onion and a good blend are all it takes for something smooth and rich. Serve it with a cheese toastie and it’s the ultimate easy lunch.

Ingredients

• 1 tbsp olive oil
• 1 onion — chopped
• 1 carrot — chopped, optional, for sweetness
• 2 cloves garlic — crushed
• 2 x 400g tins chopped tomatoes
• 400ml vegetable stock
• 1 tsp sugar — to balance the acidity
• 1 handful fresh basil — plus extra to serve
• 1 splash cream or milk — optional, to serve

Method

1. Heat the oil and soften the onion (and carrot, if using) gently for 8–10 minutes until sweet, then add the garlic and cook for 1 minute.
2. Add the tomatoes, stock and sugar, and season. Bring to a simmer.
3. Simmer for 15 minutes to let the flavours deepen.
4. Stir in the basil, then blend until completely smooth with a stick blender.
5. Check the seasoning, add a splash of cream if you like, and serve with extra basil.

Serve it with

• A cheese toastie or crusty bread
• A swirl of cream and black pepper
• Croutons
• A grating of Parmesan

Why this works

Softening the onion (and a little carrot) slowly builds natural sweetness that balances the sharpness of tinned tomatoes, and the pinch of sugar finishes that balance. Blending it properly is what turns a rough tomato sauce into a silky, restaurant-smooth soup.

Common swaps

• Add a pinch of chilli flakes or smoked paprika for warmth.
• Stir in a spoon of pesto or red lentils to thicken and enrich.
• Use fresh tomatoes in season, roasted first for extra depth.

Common mistakes to avoid

• Rushing the onions, which leaves the soup sharp and thin on flavour.
• Forgetting to balance the acidity — a little sugar makes a big difference.
• Not blending thoroughly, leaving it grainy rather than velvety.

Storage, freezing & reheating

Storage: Keep covered in the fridge for up to 3 days.

Freezing: Freezes brilliantly for up to 3 months; freeze before adding any cream.

Reheating: Reheat gently in a pan until piping hot, stirring.

Allergen notes: contains celery. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.