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Classic tomato soup – easy recipe
Soup

Classic tomato soup – easy recipe

Clean classic tomato soup from canned tomatoes and stock. Simmers 30–40 minutes and can be blended to taste – without dumplings or meatballs, so it covers the broad tomato-soup intent.

HjemmelavetHverdagFrokostSoupLunchVegetarian
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Rate:
45 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Soup

    • 1 stk Onion, chopped
    • 2 fed Garlic, minced
    • 2 tbsp Olive oil or butter
    • 1.8 lb Chopped tomatoes (2 x 400 g cans)
    • 2⅛ cup Vegetable stock
    • 1 tbsp Tomato paste
    • 1 tsp Sugar (to taste)
    • 1 blad Bay leaf
    • Salt and pepper

Instructions

  1. 1

    Sweat the aromatics

    1. Heat oil/butter. Sweat onion soft without color for 5–6 minutes. Add garlic and tomato paste; stir 1 minute.
    8 min
  2. 2

    Simmer the tomato soup

    1. Add tomatoes, stock and bay leaf. Bring to a boil, then simmer 20–25 minutes.
    2. Remove the bay leaf. Blend smooth, or leave it rustic with pieces.
    25 min
  3. 3

    Season and serve

    1. Season with salt, pepper and sugar if needed. Finish with butter or cream for a softer edge.
    2. Serve with bread. For creamy or roasted variants: see related recipes.
    5 min

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Details

Nutrition

Calories

180kcal

Protein

4g

Fat

8g

Carbs

22g

Dietary

Allergens

Milk

Restrictions

  • Contains milk if finished with cream/butter

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Fridge up to 3 days. Reheat gently – avoid a hard boil if cream is in.

Tips

Preparation

  • • Whole canned tomatoes crushed by hand are often sweeter than pre-chopped.

Cooking

  • • Too high heat gives a bitter edge – keep a gentle simmer.

Serving

  • • Toasted bread with cheese is enough on the side.

Variations

Flavor

  • Add fresh basil just before serving.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.