I’ve made a fair few tomato soups in my time. There’s loads of variations – tomato and basil soup, tomato and red pepper soup, tomato and garlic soup… but sometimes, you just want a proper tomato soup. No gimmicks, no tricks, just beautiful unadulterated tomato soup. With a beautifully intricate yet intense flavour, this tomato soup is perfect for dinner parties, lunch or just because!
Cheap and Easy Tomato Soup
- Large Saucepan
- Wooden Spoon or Spatula
- Stick Blender or Food Processor
- 2 tbsp Unsalted Butter *
- 1 Onion finely diced
- 2 Large Garlic Cloves minced
- 2 tbsp Plain/All Purpose Flour #
- 500 ml 2 Cups Vegetable Stock
- 2 400g 14 oz Tins of Chopped Tomatoes
- 1 tbsp Sugar
- 1 tbsp Balsamic Vinegar
- Salt & Peper
- Place the pan over a medium heat. Once hot, add the butter.
- When the butter has melted, add the onion and cook for 5 mins, stirring often, until translucent.
- Add the garlic and cook for a further 1-2 minutes until fragrant.
- Tip in the flour and cook, stirring continuously, for 1-2 minutes then add all the remaining ingredients.
- Stir thoroughly then increase the heat and bring up to the boil.
- Once boiling, reduce the heat and simmer for 35-40 minutes until the soup has reduced by half. Stir occasionally (especially towards the end of the cooking time) to prevent it catching and burning on the bottom.
- Allow to cool before blending with a stick blender or in a food processor.
- Bring back to the boil and serve immediately or cool completely and freeze for another day. (Defrost completely before use and consume within 3 months.)
#For a gluten free option, use 2 tbsp cornflour (cornstarch) dissolved in 2 tbsp water