Tomato Soup | Tinned Tomatoes

Tomato Soup with Tinned Tomatoes

This tomato soup I have made this using vegetables and tinned tomatoes.  Tinned tomatoes are great as an alternative to a fresh tomato with a range of tinned available. Fresh basil leaves have been blended through this soup at the end of cooking. These give a nice flavoursome finish to the soup.


  1. Spanish Onion x ½ 
  2. Celery Stick x 1
  3. Fresh Garlic Cloves x 2
  4. Tomato Paste x 2 Tablespoons
  5. Chopped Tinned Tomato x  ½ Tin
  6. Cherry Tinned Tomato x 1 Tin
  7. Fresh Basil Leaves
  8. Tomato Ketchup x 2 Tablespoons
  9. Sugar x 1 Teaspoon
  10. vegetable Stock x 300ml

Method Of Preparing And Cooking The Tinned Tomato Soup

Preparing The Vegetables

  1. Peel the Spanish onion and cut it in half
  2. Peel the garlic cloves and slice them finely
  3. Cut the celery stick down into chunky chopped
  4. Cut the carrot in half lengthways turn 90 degrees and cut it down into chunks
  5. Pick a few basil leaves easy to blitz through the soup
  6. Make up fresh vegetable stock or use a stock cube dissolved in water

Cooking The Vegetables

  1. Heat the pan on medium heat and add a little oil
  2. Drop in the Spanish onions and cook for a few minutes with the garlic
  3. Mix in the carrots and celery and cook for 2 minutes
  4. Stir in the tomato puree and cook for 5 minutes [The tomato puree needs to be cooked out]
  5. Empty the tinned tomatoes into the pan and mix them in
  6. Add the sugar, tomato ketchup and vegetable stock and cook out for 10 minutes

Finishing The Tomato Soup

  1. Take the soup off the heat and puree it to a smooth liquid
  2. Pass the soup through a fine sieve, [this is important to remove all the tomato seeds]
  3. Blitz the basil leaves into the soup
  4. Season with salt and pepper to your personal taste