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Tomato soup

Serves   4-6
Prep time: 15 mins
Cooking time: 30 mins

Although a wonderful soup can be made with fresh tomatoes, it’s more economical to make use of canned tomatoes. Buy the ones that are peeled and packed in juice.





  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 2 x 400-gram cans chopped, peeled tomatoes in juice
  • 2 cups chicken stock (or vegetable stock for veggies)
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste or sauce
  • 1/8 teaspoon chilli powder (optional)
  • 1/2 cup of Parmesan (optional and to serve)
  • 1/4 fresh oregano (optional and to serve)


  1. Melt the butter in a large saucepan. Add the onion and garlic. Cover with a lid and place the saucepan on low heat for 10 minutes to gently sweat and soften the onion without browning.
  2. Add the tomatoes, stock, sugar, soy, oregano, tomato paste and chilli if using. Bring to the boil then reduce heat to simmer for about 15 minutes. Cool before blending to a smooth consistency. Strain out any remaining seeds if desired. Check the seasoning. Reheat to serve.
  3. Once served into bowls, top with parmesan and oregano.

REAL tip:

Adding a little sugar to tomato soups and sauces helps reduce the sharpness of the acid in tomatoes and gives a smoother mouthfeel to the finished dish.??