Tomato soup

Homemade tomato soup: velvety, scented with basil and far better than the carton version. Comforting and very low in calories, it takes minutes to make with seasonal or tinned tomatoes.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 82 kcal · 2 g protein · 10 g carbohydrate · 4 g fat

Ingredients

• 800 g tomatoes
• 1 onion
• 2 cloves of garlic
• 1 vegetable stock cube
• 1 tbsp olive oil
• a few leaves of basil

Method

1. Fry the onion and garlic.
2. Add the chopped tomatoes and the stock.
3. Simmer for 20 minutes.
4. Blend, then add the basil and a drizzle of olive oil.

Nutritional benefits

Cooked tomato is one of the best sources of lycopene, a protective antioxidant whose absorption increases with cooking and with a little olive oil. This light, vegan soup packs in antioxidants for very few calories.

Variations and substitutions

• With a touch of coconut milk.
• Roasted tomatoes and peppers.
• With red lentils (more filling).
• Chilled as gazpacho in summer.

Storage and making ahead

Keeps for 4 days and freezes. Perfect for batch cooking.

💡 Good to know

Out of season, tinned peeled tomatoes make a much better soup than bland fresh ones.

Related reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: tomatoes · onion · garlic · vegetable stock · olive oil.

You might also like these recipes: Tomato and basil soup · Celeriac soup · Pea and mint soup.