Tomato Soup

tomato-soup-3 This soup is my go-to soup when I need something fast. It’s great for a winter supper with a grilled sandwich, or as a first course for a nice meal with guests when you don’t want to slave all day over making dinner.

tomato-soup-5 As a shortcut, I use crushed tomatoes from a glass jar. I don’t use the cans because of the harmful chemicals, especially BPA. Apparently, it leaks even more into acid foods than less acid foods, so tomatoes from a can are definitely to be avoided. On the other hand, tomatoes retain more of their nutritional value than most fruits or vegetables when jarred, so it’s not a terrible short-cut to take.

Note: Whenever I make tomato sauce or soup, I add a pinch of sugar to balance the tomatoes’ acidity. Also, use only wine that you would drink, never use wine that you don’t like or has been in your fridge for ages, the flavour will still come through in the soup.


Tomato Soup Recipe

olive oil
1 small onion, finely chopped
2-3 cloves of garlic, crushed
1 jar crushed tomatoes, about 700ml
1-2 cups of vegetable or chicken broth, depending on how thick you like your soup
1/4 cup cream
1/4 wine
1/2 tsp sugar
Italian seasoning, salt and pepper, to taste
grated Parmesan cheese
fresh basil or parsley, chopped


Saute the onion until soft, then add the garlic and stir until fragrant.
Add the broth, crushed tomatoes and seasonings and bring to a boil.
Reduce the temperature and let the soup simmer for a while to let the flavours blend.
Add the cream, wine, and a few spoons of the grated cheese and fresh herbs and heat through.

If you like your soup smooth, you can use an immersion blender to blend in the onion and garlic, as well as the fresh herbs.

Optional: Top each serving with a dollop of unsweetened whipped cream, fresh herbs and more Parmesan cheese.

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