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Tomato Soup

A classic tomato soup that is a comforting bowl of warmth. It is a simple one pot recipe using fresh tomatoes that is packed with flavor and a silky smooth texture making for a delicious soup perfect for the current weather situation.
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Soup, Side Dish
Cuisine Spanish
Servings 4 Bowls


  • Stock pot with lid
  • Wooden spoon
  • Blender
  • Strainer


  • 3 large Tomatoes roughly chopped
  • 1 large Onion roughly chopped
  • 4 Garlic cloves
  • 2 Bay leaves
  • 2 tsp Dried herbs
  • 1 tsp Black pepper powder
  • 3 tbsp Olive oil
  • 2 cups Water/Veg stock
  • Honey & Salt as required


  • 1 tsp Vinegar
  • 2 tsp Hot sauce
  • 1 tbsp Extra virgin olive oil
  • Yogurt for the top
  • Croutons Recipe (in notes)


  • In a stock pot on medium heat, add a tbsp of olive oil and the onions. Cook until soft stirring every now and then. Should take 3-5 mins.
  • Add the garlic, bay leaves and herbs. Stir again. Reduce heat and cover. Let them steam for a couple of minutes.
  • Take off the lid and add the tomatoes, stir well and increase the heat to medium high. The tomatoes will release a lot of liquid which is good. Cook the mixture a couple of minutes longer.
  • Season with honey salt and pepper as needed.
  • Add the stock and bring the mixture to a boil. Reduce the heat and let it cook for 8-10 mins on low to medium heat until the tomatoes are soft and the liquid has reduced a little.
  • Blend the mixture with the remaining olive oil and strain it into the stock pot. Season with salt and pepper.
  • Finish with a couple drops of vinegar, hot sauce and extra virgin olive oil.
  • Serve with croutons and yogurt on the top.


  • You can replace fresh tomatoes for canned tomatoes. Either chopped or whole however adjust the seasoning accordingly.
  • Dried herbs such as oregano, thyme and rosemary work well.
  • Find the Croutons recipe here.