Creamy Tomato Soup is a favourite of kids but the canned versions are often high in salt and sugar. Making your own is easy and you have control over what goes into the soup. The fresh taste is unbeatable and you’ll never want canned soup again!
Why This Tomato Soup Recipe is Great for Families
- Nutritional – This soup is an easy way to up your vegetable intake, is low in salt and contains no added sugar. Perfect for kids and babies.
- Great for Those with Dietary Restrictions – Gluten-free (depending on stock used), dairy-free (without the optional topping), nut-free and vegetarian/ vegan friendly.
- Easy to Make – The soup takes around 40 minutes but most of this time is for simmering, requiring very little attention from the cook!
- Stores Well – Prepare this soup in advance for easy weekday meals. Suitable for freezing and re-heats well.
- Can be Packed for a School Lunch – Add to a thermos for a hot lunch out and about.
Tomato Soup Ingredients
- Onion: Added for the depth of flavour and sweetness.
- Carrots: Used to add sweetness. It helps to balance out the acidity of the tomatoes without having to add sugar.
- Garlic: For flavour
- Vine & Canned Tomatoes: The vine tomatoes add an amazing fresh flavour to the soup but they need to be fresh and ripe to achieve the most flavourful soup.
- Stock: Tomatoes have quite a high water content but stock is still needed. Vegetable or chicken stock can be used. Use homemade/low sodium stock if making for a baby.
- Fresh Basil: Fresh basil is a natural match for tomatoes, however, it can be missed out or replaced with other fresh herbs.
How to Make Tomato Soup
- Saute onion and carrots until soft and translucent (around 10 min)
- Add garlic and saute for a further minute.
- Add the tomatoes and stock and stir
- Simmer for 25 mins
- Add the basil
- Blend using a stick (immersion) blender. Alternatively, transfer the soup (cooled) to a blender (in batches) to blend
Fun Soup Toppings and Dippers
Adding toppings and dippers to a soup can really boost the kid appeal. Pictured, a creamy spiderweb (big spiderman fan in this house) has been added. Alternatively, you could try topping with
- Parmesan cheese shavings
- Grated cheddar cheese
- A swirl of pesto
For dipping why not try serving with crusty bread or grilled cheese (cheese toasty /jaffle).
- Refrigerate: Allow the soup to cool and store in the refrigerator in an airtight container for up to 3 days.
- Freeze: Once the soup is completely cool it can be frozen, in freezable containers, for up to 3 months.
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- Large Pan
- Immersion Blender (Stick Blender)
- 2 tbsp Olive oil
- 1 Large Onion peeled and finely chopped
- 2 Carrots peeled and chopped
- 2 Garlic cloves finely chopped
- 800g (1.7lb) Vine tomatoes chopped
- 400g (14oz) Canned Whole Tomatoes
- 750ml (3 cups) Stock Vegetable or Chicken
- 10 - 15 Fresh Basil leaves or to taste
- 2 tbsp Cream
- Heat oil in a large pan, over a medium heat. Add the onion and carrot, reduce the heat to low and cook until softened but not coloured(around 10 mins)
- Add the garlic and cook for a further minute.
- Add the tomatoes, stock and stir. Bring to the boil, reduce the heat, and simmer for 25 mins. Alter the heat as necessary during cooking to maintain a gentle simmer, stirring occasionally.
- Remove the pan from the heat and add the basil leaves.
- Using a stick blender (immersion blender) or blender, blitz the soup until smooth. Taste and season (do not season if serving a baby)
Optional Web Topping
- To make the web, add the cream to a sandwich bag, snip off the end and use as a piping bag. Pipe a spiral of cream onto the soup. Drag the cream from the centre of the swirl to the end. Drag in different directions until it represents a web.
* This post was originally posted Oct 30, 2015. It has been updated with new photos, process shots and recipe information.