Tomato soup from scratch is a recipes that feels like it should be complicated and turns out to be completely manageable on a Tuesday night. Canned tomatoes, one onion, celery, garlic, tomato paste. An hour of simmering, a quick blend, and you have something that genuinely beats anything from a carton. The red wine vinegar and sugar at the end are not an afterthought; they balance the acidity of the tomatoes in a way that makes the whole bowl taste brighter. Add cream if you want richness, skip it if you want something cleaner.
How to Make Classic Easy Tomato Soup
Cook the tomato paste first
Stir the tomato paste into the softened vegetables and let it cook for two full minutes before adding the canned tomatoes. This step caramelizes the paste slightly and removes the raw tinned flavor. It’s a small thing that makes a noticeable difference in the finished soup.
Simmer covered for depth
An hour covered on low heat lets the tomatoes break down and the flavors concentrate without losing too much liquid. If you’re short on time, 30 minutes works, but the hour version has more depth. Don’t rush the simmer by turning up the heat; you’ll scorch the bottom. 
Season after blending
Add the vinegar and sugar after blending, not before. The flavor shifts during blending as the ingredients fully integrate. Taste when it’s smooth and adjust then. Start with the suggested amounts and add more vinegar or sugar in small increments until it tastes balanced.
- Yield: 2 1x
Ingredients
- 10 g 2 tsp Olive Oil
- 100 g 1 small Onion, diced
- 10 g 2 cloves Garlic, chopped
- 40 g 1/2 stick Celery, diced
- 40 g 2.5 tbsp Tomato Puree
- 400 g 14oz Tin Chopped Tomatoes
- 300 g 1.5 cup Water + extra to adjust thickness
- Salt and pepper (to taste)
- 5 g 1tsp Red Wine Vinegar
- 15 g 1tbsp Sugar
- 10 leaves of Basil (Optional)
- 80 g 5 tbsp Double Cream (Optional)
- Crusty Bread (to serve)
Instructions
- Cook onion and celery in olive oil until softened, then add garlic and cook for further 2 min on medium high.
- Add tomato puree and cook for 2 min while stirring continuously. Then add chopped tomatoes, top with water and simmer covered for 1h.
- Once the soup is done cooking add sugar and vinegar, blend until smooth. Add extra water to adjust thickness to your liking and bring it to the boil once more.
- Optionally add thinly sliced (chiffonade) basil and cream at this point.
- Serve with some crusty bread.
- Category: Soup
Frequently Asked Questions
Can I use fresh tomatoes instead of canned for this soup?
Yes, about 500g of ripe fresh tomatoes works in place of one tin of chopped tomatoes. Peel and roughly chop them before adding, and expect a slightly lighter flavor.
Why does this recipe add sugar and vinegar at the end?
The sugar balances the natural acidity of the tomatoes and the vinegar brightens the overall flavor. Adding them after cooking rather than during gives you more control over the final taste.
Can I freeze this tomato soup?
It freezes well for up to 3 months. Cool completely before portioning into airtight containers and leave some headroom for expansion.
How do I adjust the thickness of the soup?
Add water gradually after blending until you reach your preferred consistency. If it is too thin, simmer uncovered for a few more minutes to reduce.
Arghhh this is JUST my type of post. I love soup and I love easy recipes! Thanks for sharing :) Becky at zerosugardiet.com