Spicy Tomato Soup In Soup Maker

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 mushroom with cauliflower soup, slow-cooked leek and potato soup, broccoli and peas soup, hearty cabbage soup, carrot soup with celery, carrot and leek soup, yellow pea soup or my take on borscht (beetroot soup).

Key Ingredients

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.

Optional Ingredients

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.

Method

This comforting creamy tomato soup in soup maker is ready in just four easy steps:

1. Chop the onion and fry it in a pan until soft. Add spices, tomato puree and saute for 2 more minutes.
2. Add canned tomatoes to a soup maker. Cover with fried onion and spice mix.
3. Add corn flour mixed with water, stock (broth), herbs and garlic.
4. 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.

FAQs