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A hearty vegetable-packed winter tomato soup recipe that makes a healthy and delicious midweek meal... have it on the table in 45 minutes!

Tomato Soup

A healthy vegetable-packed winter tomato soup recipe that makes a hearty and delicious midweek meal... have it on the table in 45 minutes!
5 from 2 votes
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Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 serves
Calories: 135kcal

Equipment

  • Stove-top or Thermomix
  • Blender, stick blender or Thermomix

Ingredients

  • 180 g (1) brown onion chopped
  • 230 g (2) carrots chopped
  • 80 g (2) celery sticks
  • 30 g olive oil
  • 2 tsp minced garlic
  • 2 tsp chicken stock powder
  • 400 g water
  • 1 tsp sugar
  • 800 g tinned diced tomatoes
  • 400 g fresh tomatoes chopped
  • fresh basil to serve

Instructions

Conventional Method

  • Peel and chop the onion, celery and carrots. 
  • Add the olive oil to a frying pan over medium heat and cook the vegetables and the minced garlic for 10 minutes or until softened. 
  • Add the chicken stock powder, water, sugar, tinned tomatoes and fresh tomatoes and cook for a further 15 minutes with the lid on. 
  • Allow to cool slightly before pureeing with a stick blender or food processor. 
  • Serve with fresh basil leaves. 

Thermomix Method

  • Place the roughly chopped onion, carrot and celery into the Thermomix bowl. Chop on Speed 6, 5 seconds. 
  • Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 3 minutes, 100 degrees, Speed 2.
  • Add the chicken stock powder, sugar, water tinned tomatoes and fresh tomatoes and cook for 25 minutes, 100 degrees, Speed 1 (see notes).
  • Allow to cool and then mix until smooth by very slowly increasing to Speed 6.
  • Season with salt and pepper and serve immediately with fresh basil.

Notes

RECIPE NOTES & TIPS
Tomatoes - you can use tinned or canned diced tomatoes in this recipe. I like to use a combination of fresh and canned tomatoes. 
Equipment – To make tomato soup you’ll need a frying pan, stove-top and a stick blender/blender or alternatively, a Thermomix.
Cooking the vegetables – allow the vegetables to cook until very soft. This makes it easier to puree the soup with a blender and also enhances the flavour of the vegetables.
Storing – Tomato soup can be stored in an airtight container in the fridge for 3-4 days.
Freezing – This soup freezes absolutely perfectly! Freeze in airtight containers for up to 3 months. Defrost in the microwave or on the stove-top.

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 380mg | Potassium: 756mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7305IU | Vitamin C: 26.8mg | Calcium: 82mg | Iron: 2.1mg