Rich and creamy and bright with tomato, this comforting soup is quick to make using tinned tomatoes and a few extra vegetables. I like to serve it with basil-topped cheesy toast for dunking.
It’s September, which means soup season is back. This is a favourite recipe I first shared several years ago; it’s been given fresh photos and a video because it’s reliably comforting and easy to make.
In addition to tinned tomatoes, this version hides extra veg — sweet potato and red pepper — so the soup feels indulgent and nourishing. Serve it with basil-topped cheese on sourdough (I like a drizzle of Worcestershire sauce on the toast) for a filling weeknight dinner.
What do we need?
Most ingredients are pantry basics. The most important choice is the tinned tomatoes: use good-quality tins, ideally finely chopped tomatoes, which tend to be less watery. You’ll also need sweet potato, onion, garlic, red bell pepper, vegetable stock, tomato puree, caster sugar, double (heavy) cream, salt and pepper.
For the cheese on toast: thick-cut bread (sourdough or your favourite), mature cheddar, Worcestershire sauce and fresh basil.
How to make Tomato Soup with Basil-Cheese Toast
Full recipe quantities and timings appear in the recipe card below.
- Sauté the chopped onion in a little olive oil over low heat until soft and translucent, about 5–6 minutes.
- Add the garlic, chopped sweet potato and chopped red pepper and cook for a further 2 minutes.
- Stir in the tomato puree, tins of chopped tomatoes, vegetable stock and caster sugar. Bring to a gentle simmer and cook for 20 minutes, until the sweet potato is tender.
- While the soup simmers, grill the bread until lightly toasted on both sides. Top with grated cheddar and a small shake of Worcestershire sauce, then return to the grill until the cheese is melted and bubbling. Scatter chopped basil over the toast just before serving.
- Blend the soup with a hand blender until smooth (or leave slightly chunky if you prefer). Stir in the double cream, season with salt and pepper, then ladle into bowls and serve with the cheese on toast.
Other recipes using tinned tomatoes
If you enjoy cooking with tinned tomatoes, try other tomato-rich dishes like pasta bakes, tarts, one-pan spaghetti and stews — tinned tomatoes are versatile and reliable year-round.
FAQs
Can I use another cheese?
Yes. A strong-flavoured cheese works well, but choose whatever you prefer — Gruyère or a tangy Lancashire are tasty alternatives.
Why use tinned tomatoes?
Tinned tomatoes are picked and packed at peak ripeness, available year-round and often more economical than fresh tomatoes. They give consistently good flavour and body to soups.
More fantastic soup recipes
- Pulled pork and bean soup
- Creamy sausage soup with buttered breadcrumbs and sage
- Cheesy roasted vegetable soup
- Baked sweet potato and carrot soup
- Rich Zuppa Toscana
- Creamy chicken and tortellini soup
- Cheesy butternut squash soup
- Wholemeal lentil and red pepper soup with pita crisps
Watch how to make it
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Tomato Soup Recipe
Ingredients
Soup:
- 1 tbsp olive oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and roughly chopped
- 1 medium sweet potato, peeled and chopped
- 1 large red bell pepper, deseeded and chopped
- 3 x 400 ml tinned chopped tomatoes in juice
- 240 ml (1 cup) vegetable stock
- 1 tbsp tomato puree
- 1 tbsp caster sugar
- 4 tbsp double (heavy) cream
- Salt and pepper, to taste
Basil Cheese on Toast:
- 6 slices thick-cut bread
- 150 g mature cheddar, grated
- 6 small shakes Worcestershire sauce (or to taste)
- 3 tbsp fresh basil, chopped (add just before serving)
Instructions
- Heat the oil in a large saucepan and soften the onions over low heat for 5–6 minutes.
- Add garlic, sweet potato and red pepper and cook for 2 minutes.
- Add the tinned tomatoes, stock, tomato puree and sugar. Bring to a gentle simmer and cook for 20 minutes until the sweet potato is tender.
- Lightly toast the bread under the grill. Divide the grated cheese between the slices, add a shake of Worcestershire sauce, then grill again until the cheese is melted and bubbling. Scatter with chopped basil before serving.
- Blend the soup with a hand blender to your preferred texture. Stir in the cream and season with salt and pepper.
- Serve the soup in bowls with the cheese on toast alongside for dunking.
Video
Notes
Can I make it ahead?
Yes. Cool quickly, cover and refrigerate for up to 2 days. Reheat in a saucepan until piping hot. The cheese on toast is best made fresh.
Can I freeze it?
Yes. Cool, portion and freeze. Defrost overnight in the fridge and reheat until piping hot. Make the toast fresh when serving.
Can I scale the recipe down?
Yes. Use the same ratios; the soup freezes well so extra portions can be saved for later.
Nutritional information is approximate and per serving, including cheese on toast.
Nutrition
Carbohydrates: 50 g |
Protein: 14 g |
Fat: 14 g |
Saturated Fat: 6 g |
Cholesterol: 33 mg |
Sodium: 794 mg |
Fiber: 7 g |
Sugar: 16 g
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first posted in December 2014 and updated with new photos, a video and tips.
Some links on the original post may have been affiliate links. Nutritional information is approximate and can vary depending on ingredients and portion sizes.