Tomato Soup

Tomato Soup


Easy and healthy recipe that helps you warm up on a cold night.


  • Onion: To infuse the soup with extra flavour and slight sweetness. Use a yellow or sweet onion if preferred.
  • Diced tomatoes: Canned low-sodium diced tomatoes are used or try fire-roasted diced tomatoes for even more flavour.
  • Evaporated milk: To add creaminess and thickness to the soup. Use 2% partly skimmed evaporated milk to keep it on the lighter side.
  • Salt and pepper: To enhance the flavour of the soup. Adjust according to your desired taste.


  • Heat a tablespoon of olive oil in a medium-sized soup pot or Dutch oven over medium heat. Cook the onions for 5-7 minutes, until softened.
  • Add diced tomatoes and bring to a simmer. Cook for 15 minutes, remove from heat and add evaporated milk.
  • If using an immersion blender, blend soup until smooth. If using a regular blender, allow the soup to cool for 10 minutes before removing to the blender. Blend until smooth. If the soup is too thick, add additional milk or broth. Return to saucepan.
  • Add salt and black pepper to taste, and heat over medium-low heat until ready to serve. Garnish warm soup with freshly grated parmesan and basil to serve.


This recipe is from

3-Ingredient Tomato Soup {with Canned Tomatoes} (