This delicious tomato soup in soup maker is rich and creamy, and takes less than 30 minutes to make! Served with homemade garlic bread, it makes a perfect weekday lunch or dinner. It also freezes well and is great for batch cooking.
Why Make This Tomato Soup in Soup Maker
This tomato soup is just divine! There are several reasons why you will love this recipe:
- It is packed with big flavours and is quick and easy - ready in under 30 minutes!
- The recipe is fuss-free - requires minimum chopping and other prep.
- Thanks to canned tomatoes you get consistent results at any time of the year.
- Cooking in a soup maker is simple and convenient.
- You can cook it traditionally on the hob too - recipe notes include a step-by-step guide to adjusting the recipe.
Are you looking for more soup recipes? Try this broccoli and peas soup, hearty cabbage soup, yellow pea soup or my take on borscht (beetroot soup).
You can make this delightful tomato soup at home with just a few essential store cupboard ingredients. Here they are:
Canned Plum Tomatoes - Hero of This Recipe
Also known as whole peeled tomatoes, these tinned tomatoes are fantastic for this soup, mainly because they are easy to cook and help you achieve consistent results every time. They are generally considered a higher-quality option for canned tomatoes on the market.
From my experience, there is no need to choose the most expensive (branded) ones in the grocery shop, I usually go for cans that are in the middle of the price range, and they are normally on the sweeter side, and come with a thick sauce.
Tinned tomatoes also provide various health benefits. The main one is that they contain lycopene, a carotenoid with antioxidant properties, which is thought to support heart health, help reduce blood pressure, and protect against sunburns, and some types of cancer.
Other Important Ingredients For Tomato Soup in Soup Maker
- Onion - every good meal starts with fried onion. The slightly caramelized onion will add a sweeter flavour to the soup; help to thicken it, and also boosts it with nutrients.
- Tomato puree - this concentrated form of tomatoes helps lift up the rich tomato flavours. One spoonful will go a long way here.
- The combination of paprika, smoked paprika and black pepper all give this soup a unique deep flavour.
- Use chicken stock to reduce the soup without just watering it down. If using stock cubes, use ones with reduced salt. For veggie-friendly soup, add vegetable stock instead.
- Corn flour mixed with a small amount of cold water will help thicken the soup. To avoid floury lumps in the soup, whisk it thoroughly with a fork, or in a shaker.
- Parsley and garlic add to the soup's taste, color and provide extra vitamins and minerals.
Here is a handful of ingredients that make this soup even better however, their use is totally optional.
- Chili flakes - just a pinch of these will add on heat without it being overpowering.
- Sugar - if your soup tastes acidic (as some tinned tomatoes do), adding one teaspoon of sugar might fix it. Add a small amount first, stir, taste again and add more if needed.
- Natural or Greek yogurt, or mascarpone - choose one; each of these dairy products will complement this rich soup and will help bring it to a whole new level in terms of flavours. For beautiful color contrast, add it just before serving.
Substitutes & Variations
You will appreciate this recipe for its versatility. If you miss some of the above items, here are some suggestions on how to replace them:
- Tinned chopped tomatoes, or tinned cherry tomatoes can be added instead of whole (plum) tomatoes. Check their acidity and add sugar if needed.
- Shallots or red onion are a great swap for a classic brown onion.
- Use plain (all-purpose) flour instead of corn flour - you will need twice the amount, ie 2 tablespoons.
- Be creative with herbs - fresh or dried basil, oregano, rosemary or thyme or a combination of them (often sold as Italian herb seasoning mix) will all taste fabulous in this soup.
- For serving, add double cream or creme fraiche. Skip the dairy completely if adding rice or pasta.
To make this tomato soup vegan, use vegetable stock and coconut cream or full-fat coconut milk.
This comforting creamy tomato soup in soup maker is ready in just four easy steps:
- Chop the onion and fry it in a pan until soft. Add spices, tomato puree and saute for 2 more minutes.
- Add canned tomatoes to a soup maker. Cover with fried onion and spice mix.
- Add corn flour mixed with water, stock (broth), herbs and garlic.
- Cook on 'creamy soup' settings.
Exact measurements and step-by-step instructions including those for cooking on a hob are in the recipe card.
Top Tips & Serving Ideas
Here are some ideas and tips on how to make this homemade tomato soup utterly delicious:
- Take your time frying the onion at the start, the caramelized onions will add extra sweet taste and will help the soup to get thicker naturally.
- Taste the soup once it's been cooked - if it tastes acidic, add a small amount of sugar. Stir and taste again.
- Don't add salt unless you taste it first - stocks are often quite salty.
What to serve tomato soup with?
You will enjoy a bowl of this smooth and creamy soup with a slice of homemade garlic bread or gyro pita bread.
Alternatively, serve the soup with a handful of cooked rice or pasta - short pasta shapes such as fusilli, penne, farfalle, rigatoni, ziti, orecchiette or similar will make this soup more filling. In this case, you can also leave out the cream.
Storage & Reheating
Homemade tomato soup in a soup maker can be prepared in advance. Do not add any toppings or garnishes (yogurt, pasta, etc) if you are making it ahead.
Once cooked and cooled down, place it in an airtight food container. It will keep in the fridge for up to 3 days.
This soup can also be stored in the freezer. When cold (room temperature), put it in an airtight freezer-safe food container and store it for up to 3 months.
Reheat it fully before serving - in a microwave or on the hob if cooking from frozen.
Reheating on the hob (from frozen) - just pop the solidly frozen soup into a saucepan. Cover with a lid and bring to a boil on medium heat. Keep an eye on it and stir occasionally to prevent burning from the bottom of the pan.
Add yogurt, black pepper and other garnish just before serving.
A soup maker is a kitchen appliance that cooks soups and sauces. It can cook and blend or chop vegetables in a short amount of time. Typically between 20 to 30 minutes, which saves you time, electricity and as it is only one tool, also washing up.
Tomato soup will thicken when the tomatoes and chopped onion are blended. To thicken it further, mix a table spoon of corn flour with cold water, add it to the soup and cook for 5 minutes.
Canned tomatoes are best for use in tomato soup, as you get consistent results throughout the year. The soup will be rich, bold red colour and sweeter when made of canned whole (plum) tomatoes, comparing to soup made of fresh tomatoes.
📖 The Recipe
Tomato Soup in Soup Maker
- 2 tablespoon rapeseed oil
- 1 brown onion chopped
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- 1 teaspoon tomato puree
- 400 g canned plum tomatoes
- 1 tablespoon cornflour
- 50 ml water
- 1 handful parsley roughly chopped
- 1-2 cloves garlic roughly chopped
- 600 ml chicken or vegetable stock
- 1 pinch ground black pepper to taste
- 1 pinch chilli flakes to taste
- 1 teaspoon sugar to taste
- 8 tablespoon Greek yogurt or natural yogurt, creme fraiche, or mascarpone
- 4 handful cooked rice or cooked short pasta
- 4 slices garlic bread
- Add oil in a frying pan, and set to medium-high heat. Once hot, add the chopped onions, stir and lower the heat to medium. Fry until soft and translucent, stirring occasionally. Add smoked paprika, paprika, and tomato puree, mix well and fry for further 2 minutes. Take off the heat.
- Add canned tomatoes to a soup maker. Break them up gently, using a wooden spoon. Add the fried onion mix.
- Dissolve cornflour in a small amount of water - whisk it with a fork until smooth. Add it to the soup maker.
- Add parsley or other herbs, garlic, black pepper, and chili flakes if using. Cover with stock (broth) and stir gently. Close with a lid and press the 'creamy soup setting' button. Wait until the program has finished (including blending).
- Serve hot with yogurt, cream or mascarpone and a slice of garlic bread.
- Tinned chopped tomatoes, or tinned cherry tomatoes (1:1 ratio),
- Shallots or red onion (1:1 ratio),
- Plain (all-purpose) flour - use 2 tbsp,
- Fresh or dried basil, oregano, rosemary or thyme or a combination of them,
- Double cream or creme fraiche.
- Fry the chopped onions in a small amount of rapeseed oil on medium heat. Cook until soft and glossy. Add paprika, smoked paprika, and tomato puree and saute for 2 more minutes.
- Add canned tomatoes, break them up using a wooden spoon and bring to a simmer.
- Add stock and cover. Cook gently on low heat for 10-15 minutes.
- Mix corn flour with water and add this to the soup. Cook for further 5 minutes. Add herbs, garlic, and black pepper and take off the heat.
- Transport to a blender and blend until smooth. Taste and add sugar if needed.
- Serve with yogurt and black pepper, or with cooked rice (pasta) and a slice of garlic bread.
Leave a Comment