Cold day, warm bowl, calm mind. Homemade tomato soup has that quiet magic. It soothes, it wakes up your tastebuds, and it fills the kitchen with a soft, savoury scent. But you don’t have to buy expensive tins of cream of tomato soup, you can easily make your own, with fresh organic tomatoes.
This homemade tomato soup (It’s Liv B) is made with just 4 ingredients: a can of canned diced tomatoes, an onion, some vegan butter (Flora has no palm oil) and salt (plus optional dried basil). And water! You just simmer the ingredients, then cool a little and blend! Use a hand blender if preferred, it makes things easier!
Read our post on food safety for people and pets (some ingredients like onion and garlic are unsafe near animal friends). Also bin allium scraps (onion, garlic, shallots, leeks, chives) as like rhubarb/citrus scraps, acids could harm compost creatures.
Why Make Your Own Tomato Soup?
You get to choose fresh organic local produce, and you can also choose the salt level and build flavour, with no hidden additives or odd sweetness, just honest ingredients.
Organic tomatoes are rich in vitamins A and C (plus potassium) and the nutrition is locked in for fresh soup, not in processed tins. You’ll also get real fibre (good for digestion and heart) from tomatoes and onions. Fibre is also kind to your gut, and helps you feel full. So you don’t have to eat half a loaf of bread with it, to fill you up!
Depending on taste, your homemade tomato soup can be mild or spicy, you can add basil or not. You can leave it chunky, or blend your soup.
Ingredients for Creamy Tomato Soup
Quantities below serve four.
- Olive oil: 2 tablespoons, for sautéing
- Onion: 1 large, diced
- Garlic: 3 cloves, finely chopped
- Carrots: 1 medium, diced (adds gentle sweetness)
- Ripe tomatoes: 1.2 kg, roughly chopped, or tinned tomatoes: 2 x 400 g cans
- Tomato purée: 1 tablespoon, for depth
- Vegetable stock: 750 ml, low-salt if possible
- Cashews: 80 g, soaked in hot water for 20 minutes, or coconut milk: 150 ml
- Bay leaf: 1
- Salt and black pepper: to taste
Optional add-ins:
- Fresh basil: a small handful, for brightness
- Smoked paprika: ½ teaspoon, for warmth
- A pinch of sugar: to balance acidity if needed
- Chilli flakes: to add heat
Fresh vs Tinned Tomatoes: Which to Pick
Both work. Pick based on what you have and what you want from the flavour. If fresh tomatoes are pale or firm, reach for tinned. If you can smell the tomatoes and they feel heavy for their size, go fresh.
Guide to Cooking Your Soup
Creamy Roasted Tomato Soup (Cupful of Kale)
Total time: about 40 minutes. Prep 10 minutes, cooking 30 minutes.
- Start by soaking cashews in hot water if using them.
- Chop your veg, warm the pot, and build flavour with a gentle sauté.
- Add tomatoes and stock, then simmer low and slow.
- Blend until smooth, add your creamy element, and season well.
Let soup cool a little before blending. Hot liquids expand and can splash.
Prep Your Veggies Quickly
Dice the onion and carrot small so they soften fast. Finely chop the garlic, or crush it to keep it even. Roughly chop the tomatoes, skins on, seeds in. You will blend later, so speed matters more than perfect cuts.
Simmer and Blend for Perfection
- Warm the olive oil in a large pot over medium heat.
- Add onion and carrot, a pinch of salt, and cook for 6 to 8 minutes, until soft and sweet.
- Stir in the garlic and tomato purée, cook for 1 minute, until fragrant.
- Add tomatoes, stock, bay leaf, and any optional spices. Bring to a gentle boil, then lower the heat.
- Simmer for 20 minutes, lid ajar, until the tomatoes break down and the liquid tastes rich.
- Remove the bay leaf. Turn off the heat and let the soup cool for 5 minutes.
- Blend until smooth. An immersion (hand) blender is easiest. If using a jug blender, work in batches, fill halfway, and hold the lid with a tea towel.
- For a creamier finish, drain the soaked cashews and blend with a ladle of hot soup until silky. Stir back in. If using coconut milk, pour it in and stir.
- Taste and adjust. Add salt, pepper, and a pinch of sugar if the tomatoes are sharp. Fold in chopped basil if you fancy a fresh hit.
- For ultra-smooth texture, strain through a fine sieve, pressing with a spoon.
Tips and Variations
Oil-free Tomato Bisque (The Vegan 8)
Keep the base simple, then tweak it for mood and season. Small moves make a big difference.
- Storage: Cool fully, refrigerate in a sealed container for up to 3 days. Freeze for up to 3 months in silicone Souper Cubes. Thaw in the fridge, reheat gently, and stir to bring it back together.
- Pairings: Serve with crusty bread, sourdough toast, or a vegan grilled cheese. A crisp green salad adds a fresh counterpoint.
- Roasted twist: Roast halved tomatoes, onion, and garlic with olive oil at 200°C for 25 minutes, then blend with stock. The flavour turns deeper and slightly smoky.
- Herb lift: Stir in torn basil, parsley, or oregano at the end for a clean, green note.
- Smoky edge: Add roasted red peppers or a touch of smoked paprika.
- Cream level: Adjust cashews or coconut milk to taste. More for richer bowls, less for a lighter lunch.
Troubleshooting:
- Too thin: Simmer uncovered for 5 to 10 minutes to reduce.
- Too thick: Add hot stock or water, a splash at a time.
- Too acidic: Add a pinch of sugar or a splash of coconut milk.
- Flat flavour: Increase salt slightly, add black pepper and fresh basil, or a squeeze of lemon.
Make It Your Own with Simple Twists
- Spicy: Add chilli flakes with the garlic, or a swirl of chilli oil before serving.
- Creamier: Blend extra cashews, or finish with more coconut milk.
- Protein boost: Stir in cooked lentils for a heartier bowl.
- Seasonal herbs: In spring, chives. In summer, basil. In autumn, thyme. In winter, rosemary. Use what grows and what smells good.
- Child-friendly: Skip chilli, lean on carrots for sweetness, and blend extra smooth.
