What I love about this tomato soup recipe is that it can be made any time of the year.
With canned tomatoes for the majority of the year when we don’t have fresh tomatoes, it’s an easy and inexpensive meal that tastes just amazing.
And also, if you’ve got a bucket of fresh tomatoes lying in the pantry, utilize those for a quick summer meal.
What do you need?
Whether you’ve canned tomatoes or bought them at the store, this super convenient soup comes together in about 20 minutes using pantry staples—tomatoes, tomato paste, milk, flour, salt, pepper, some dried herbs and butter.
Dice an onion; add a little garlic, throw in rest of the ingredients and allow to cook ! Puree with an immersion blender for a thicker consistency or sieve for a creamy smooth texture.
Serve cold to help against scorching heat, or warm to help you stay cozy in winter months.
Can you make it ahead of time?
Absolutely! This is the perfect recipe to make ahead and save for a busy weeknight meal down the road.
Can you freeze it?
Of course! Make a double batch, freeze half in any freezer-safe container, and have it ready when you need it! The left overs can be thickened to make pizza or pasta sauce.
Quick Tomato Soup
- 2 Tbsp butter
- 1 medium onion very finely chopped
- 2 garlic cloves minced
- 2 Tbsp all purpose flour
- 2 Tbsp tomato paste
- 250 ml milk
- 500 g tomato puree canned or blended fresh tomatoes
- 350 ml vegetable broth / water
- 1 tsp rosemary
- 1 tsp thyme
- 1/2 tsp marjoram / oregano
- 1 Tbsp sugar or more
- salt, pepper to taste
- Sauté onions in butter.
- Add garlic, then the flour and tomato paste. Stir and take away from heat.
- Add milk. Mix well using a whisk.
- Add rest of the ingredients and cook for ca. 20 min.
- Adjust the seasoning.
- Strain through a fine sieve.
- Serve warm or cold with good artisan bread.