A steaming bowl of freshly made tomato soup is deliciously warming on a cool night. Adults can enjoy it with pieces of hot crusty bread, while kids can dip fingers of buttered toast into it. Ladle some into a thermos for a hot lunch at school or work.
What’s also great about this soup is that you can easily spice it up with ground chilli or freshly cracked black pepper. And you can ease the tang of the tomatoes with a swirl of cream or sour cream upon serving.
Tangy tomato soup
Course: All Recipes, Dinners, Light Meals, Lunch Box, Soups, Vegan, VegetarianDifficulty: Easy1.5
litres5
minutes30
minutesIngredient options, vegetarian
A steaming bowl of freshly made tomato soup is deliciously warming on a cool night. Adults can enjoy it with pieces of hot crusty bread, while kids can dip fingers of buttered toast into it. Ladle some into a thermos for a hot lunch at school or work.
Ingredients
700g btl passata
2 x 400g can Italian diced tomatoes
1/4 cup tomato sauce
1 tsp powdered chicken stock or 1 chicken stock cube
2 large garlic cloves, crushed
1 tsp dried Italian herbs
1 tsp – 1 tbs sugar, if needed
Sour cream, to serve
Sprigs of curly parsley, to serve (optional)
Buttered toast, cut into thirds, to serve
Method
- Place the passata, tomatoes, sauce, stock, garlic and herbs in a large saucepan over medium heat. Cook, stirring occasionally, for 30 minutes or until flavours have combined and soup has reduced to the desired thickness.
- Taste, then add sugar, if needed. (Sometimes the tomatoes can be a little sour.) Season.
- Divide soup among serving bowls and top with the sour cream and parsley, if using. Serve with the toast.
Tips and notes
- Add tiny star pasta (stelline) or alphabet pasta about 10 minutes before soup finishes cooking, if you would like to make it more kid-friendly and substantial.
