Light and Easy Tomato Soup

I’m seriously looking forward to winter when the nights grow longer (more cuddles), the snoods come out (all-day cuddles… with yourself, but still!), and I get to enjoy soup for every meal. I used to hate the idea of soup for some reason, but since discovering how easy and customisable soups are, I’ve become a huge fan. I’m still pretty boring with the flavours I’ll use, but you just can’t go wrong with tomato or butternut soup. I promise I will explore more soups in the near  future.


Most soups tend to start with a base of onions, carrots, and celery (plus any other random vegetables that come in those pre-packed vegetable soup packs).


I added the basil in quite early so add flavour to the base ingredients. Pop a couple of tomatoes in from there, the redder and juicier the better, and a good portion of cherry tomatoes for that real tomato taste.


Then add every single form of canned tomato that you’ve got in your fridge, season well, add some water or vegetable stock and then just leave it for the flavour to develop and the soup to reduce down…


Puree the soup down, season a little more to taste, and enjoy. Or freeze for later enjoyment. That is absolutely one of my favourite things about soup: the way you can make in bulk for the week ahead, and still have enough to freeze for a different week.


Tomato and Basil Soup


  • 1 large onion
  • 4 peeled and roughly chopped carrots
  • 2-3 sticks of roughly chopped celery
  • 1 bunch of fresh basil
  • 6 tomatoes
  • 200g cherry tomatoes
  • 1 tin of tomato puree
  • 1 tin of chopped peeled tomatoes
  • 1 tin of tomato and onion mix
  • 1.5L of water
  • Mixed seasoning (Herbamare, salt and pepper)


  1. Cover the bottom of a heavy-bottomed pot with olive oil and add the onions. Simmer until brown
  2. Add the basil, celery and carrots. Cook on medium until softened
  3. Add your large and cherry tomatoes and cook until softened – some of the chopped tomatoes may even become a bit mushy, that’s a good sign
  4. Add your tinned tomatoes of every variation and stir it up. Add your water/stock and your seasoning. Bring to the boil then reduce to a simmer
  5. Stir occasionally, ensuring ingredients are not sticking to the bottom. Simmer for about 20 minutes, or more if the ingredients are still hard
  6. Remove from the heat and puree, either using a stick blender, a normal blender or in a food processor
  7. This can be eaten straight away, stored in the fridge or frozen

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