Tomato Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
All my family like a particular brand of tomato soup! Though I'm not against the odd tin of good quality tinned soup, they are very useful to have in stock, homemade soup just has the edge and is not only healthier but really quick and easy to throw together. I like to puree my soup before I add the stock this way its a lot less messy and you should be able to get all the pan contents in one batch, you can of course add the stock and simmer first and then puree.
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted organic butter
  • 1 large white onion, finely chopped
  • 1 large clove garlic, smashed and peeled
  • 2 Tbs. flour (i used rice flour but choose your preference)
  • 250-400ml organic vegetable stock (use fewer stock for a thicker soup and add more if you prefer a more liquid soup)
  • 2 400g cans whole peeled plum tomatoes, (include the juice)I use organic baby plum variety
  • 1-1/2 tsp. xyltiol/stevia/honey
  • 1 sprig fresh thyme
  • sea salt and freshly ground black pepper
  • Optional Garnish:-
  • 3 Tbs. thinly sliced fresh basil,
  1. Heat the oil and butter over medium-low heat until the butter melts.
  2. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
  3. Add the tomatoes, sugar, thyme, and ¼ tsp. each salt and pepper.
  4. Bring to a simmer over medium-high heat while stirring the mixture
  5. Discard the thyme sprig. Let cool briefly and then purée in a blender or food processor.
  6. Rinse the pot and return the soup to the pot
  7. Add the vegetable stock and simmer for around 40 minutes.
  8. Season to taste with salt and pepper.
  9. Serve warm but not hot, garnished with the herbs.
Recipe by HEALTHY-CHEF at