An easy tomato soup recipe for a weekend lunch solution
This is a great recipe for busy weekends when you want a fast lunchtime solution that is minimum fuss, nutritious and tastes great. There is little or no work required here and all the ingredients are simple, everyday things that most of us will have on hand – my ideal kind of recipe!
Just cut the onions into chunks – you are going to blitz it when it’s cooked so there’s no need to spend time chopping. Then cook the onions in some butter and olive oil for a few minutes and then add the rest of the ingredients. Cover and leave it to simmer for about 30 minutes. All in all, a great all-rounder that is super easy to make.
Notes & Zero Waste Tips:
Butter – Feel free to leave this out. It makes the soup creamier and richer, which I like, but if you are watching your weight or cholesterol levels just leave this out.
Sugar - I always add sugar to tomato sauces/soups as I think it really helps to bring out the sweetness of the tomatoes but feel free to leave it out if you’re trying to cut down on sugar.
Lid: Be sure to keep the lid on, as tomato soup can get “molten” hot and tends to bubble and splash. Leaving the lid on also reduces energy usage.
Spice it up - You could add some cumin or some chilli flakes (around 1 teaspoon) if you wanted to spice it up.
Tomatoes - you can make this with fresh tomatoes or add in any stray tomatoes that need to be used up
Onions – use white onions, red onions, scallions or shallots - whatever you have on hand.
Oil – Use whatever you have on hand e.g. olive, sunflower, vegetable or rapeseed
Vinegar – Use whatever you have on hand e.g. apple cider, white, white wine or red wine vinegar are all fine.
Vegetables - You could also make this into a vegetable soup if you had carrots, parsnips, squash, etc. that needed to be used up.
Freezing - I freeze the soup in jars (single portions) which are very handy for lunch any day. Make sure to leave some space between the jar and the lid to allow for expansion as it freezes.
Tomato Soup Recipe:
2 tablespoons butter
1 tablespoon oil (olive, vegetable or sunflower)
2 onions (roughly chopped)
1 garlic clove (roughly chopped)
2 x 400g canned tomatoes
½ teaspoon salt
½ teaspoon sugar
1 teaspoon vinegar
1 cup (250ml) stock
Melt the butter and oil in a large pot over medium heat.
Add the onion and garlic and cook for a few minutes.
Add the canned tomatoes, salt, vinegar, sugar and stock.
Bring to a simmer and cook for about 30 minutes, stirring occasionally.
Blend the soup and add salt, pepper or sugar to taste. (I usually end up adding a bit more salt)
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