Tomato Soup

Tomato soup comes in many forms. Some recipes use fresh tomatoes, roasting, blending, and long simmering times. Those soups can taste wonderful, but they often take a lot of time and effort.

This is my childhood tomato soup recipe. It is simple, comforting, and full of flavor. You can make it quickly with ingredients you probably already have in your kitchen. Even with its simplicity, it delivers a rich and satisfying taste that always feels warm and nostalgic.

The secret is tomato paste. It serves as the main base of the soup. Tomato paste has a strong, concentrated flavor, so a small amount creates a deep and bold tomato taste.

When you stir the paste with water or broth and add a few simple seasonings, it turns into a smooth and savory soup. The flavor is bright, rich, and pleasantly intense.

The short ingredient list keeps the taste clean and straightforward. This soup works well for busy days, quick lunches, or cozy evenings. In just a few minutes, you can turn a simple can of tomato paste into a warm bowl of homemade comfort. 🍅🥣

More Eastern Europeand soup recipes:

Green Split Pea Soup

Polish Beet Soup-Botwinka
Servings: 6 yield(s)
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Ingredients
  • 1 small onion (Diced.)
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil (Neutral vegetable oil can be used instead.)
  • 1 tsp salt
  • 2 cloves of garlic (Minced.)
  • 1 medium carrot (Shredded using the large holes of a box grater.)
  • 1 small parsnip (Shredded using the large holes of a box grater.)
  • 1 can 6oz/170g tomato paste
  • 6 cups vegetable broth (Water with 1 tbsp of better than bouillon vegetable base can be used instead.)
  • 1/4 cup acini di pepe pasta
  • sour cream (To serve.)
  • parsley (To decorate. Optional.)
  • salt and black pepper to taste
  • 1 bay leaf
Instructions
  1. In a large soup pot, add the butter and olive oil. Let the butter melt. Add the diced onion and sauté until soft and translucent. Add the minced garlic and cook for another 30 seconds.
  2. Add the shredded carrot and parsley and bay leaf. Stir and sauté until softened. Pour in 5 cups of broth. In a separate bowl, dissolve the tomato paste in 1 cup of broth. Add this mixture to the soup.
  3. Add 1/4 cup of acini di pepe pasta. Cover and bring to a boil. Reduce the heat and cook for 10–15 minutes, or until the pasta is soft. Serve with a dollop of sour cream and a sprinkle of chopped parsley.