Tomato soup

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.

Serving suggestion

Once served into bowls, top with parmesan and oregano.

Recipe notes

Cream – This tomato soup is rich and creamy yet doesn’t include cream. The butter, onion and garlic combine to give the soup a tasty and creamy base. However, if you’re finding your soup isn’t thick enough, try adding some heavy cream or sour cream to thicken your soup. It will change the flavour to be slightly creamier. Alternatively, you can top the soup with croutons. The bread soaks up liquid easily and will break down in the soup and become almost non-existent.  

Tomatoes – Make sure you select good quality tinned tomatoes that are sweet enough to be made into soup. We recommend both Pams and Mutti brands. If your tomato soup still tastes too acidic, add a little more sugar. This helps reduce the sharpness of the acid in the tomatoes and gives a smooth feel to the finished dish.  

FAQ

What should you serve with tomato soup?
Soup is perfect with a big hunk of crusty bread like Alice Ardnell’s bread recipe or these Garlic monkey bread bites. Another Kiwi favourite is to serve soup with a toastie. We love these Spaghetti, bacon and cheese toasties. 

Can you freeze tomato soup?
Yes! This tomato soup freezes extremely well. Just make sure you remove any garnishes like croutons, as they’ll absorb the liquid and go soggy. Tomato soup can be reheated from frozen in the microwave or in a saucepan on the stove.