This delicious homemade Tomato Soup is easy to make on the stove, Soup Maker or the Instant Pot. Packed with flavour, vegan or vegetarian and slimming friendly too.
You will also love my Hungarian Goulash
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Homemade tomato soup is a MILLION times more delicious than commercial varieties and so much healthier!
Never rely on canned soup again – this simple recipe is easy to make and insanely delicious. Cook it on your stove, the Instant Pot or a soup maker then blend with an immersion blender or in a food processor.
WHAT TOMATOES SHOULD I USE?
This soup uses canned (tinned) tomatoes. Make sure you use the best ones you can buy, ideally peeled plum tomatoes or chopped tomatoes.
You can also use fresh tomatoes to make this soup – if you are lucky to have some truly delicious ones, ideally home grown. Tomatoes tend to be quite insipid in the UK so I prefer to use the tinned ones.
HOW TO FLAVOUR TOMATO SOUP
Tomatoes and basil are a marriage made in heaven so feel free to add some fresh basil in the soup or as a garnish. You can also swirl a bit of basil pesto over the top when you are serving.
I have used Cajun Seasoning in my soup, it adds a lovely flavour without being overwhelming. If you like your food spicy then you can stir in some chilli powder or chilli flakes.
Make it creamy!
If you like creamy tomato soup you can certainly stir in some double (heavy) cream into the soup after it is blended.
Cream is not very diet friendly sadly but stirring in some fat-free Greek yogurt adds lovely creaminess without any added SYNS. If you don’t mind a handful of syns consider adding some reduced fat sour cream (so yummy).
This tomato soup is naturally vegan and if you want to keep it that way you can stir in some oat cream (Oatly do a great one).
A HEALTHY SOUP
You can easily make tomato soup using only three ingredients – tomatoes, onions and butter or oil. This Slimming World soup is packed with vegetables, syn free and suitable for Extra Easy SP.
Tomatoes, onions, garlic, carrots and sweet potatoes are cooked with vegetable stock then blended until smooth. You could add more veggies like peppers or potatoes and make the soup heartier by adding chickpeas or white beans.
If you wanted it to be an even more slimming friendly you could easily replace the sweet potatoes with butternut squash.
There’s only 140 calories and 5 WeightWatchers SmartPoints per serving without any additional toppings. Perfect for fasting days if you are doing intermittent fasting or Fast 800.
HOW TO MAKE TOMATO SOUP
Here’s how to make this tomato soup recipe on the stove. You will need a medium lidded pot (Dutch Oven), I love my cast iron Denby pot for soups and stews.
STEP 1. Spray the pot with olive oil. Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened.
STEP 2. Stir in the salt, Cajun seasoning and sweetener.
STEP 3. Add the carrot, sweet potatoes and tinned tomatoes.
STEP 4. Pour in the vegetable stock and bring to the boil. Partially cover the pot, lower the heat and simmer for 30 minutes over medium heat.
STEP 5. Remove and discard the bay leaf. Take the pot off the heat and blend using an immersion blender until the soup is smooth.
STEP 6. Check the seasoning and add salt and pepper to taste. If you want to turn this into cream of tomato soup, stir in 2-3 tablespoons of fat free Greek yogurt (for SW soup) or cream. Blend again.
STEP 8. Serve garnished with seeds, herbs, croutons or cheese.
SOUP MAKER INSTRUCTIONS
A soup maker is a great gadget for soup lovers! Simply load all the ingredients and let it work its magic. I love my Morphy Richards Total Control Soup Maker which has a 1.6 litre capacity.
STEP 1. LEAVE OUT THE BAY LEAF FOR THIS METHOD. Add all the ingredients apart from the stock into the soup maker, packing everything down with the back of a spoon.
STEP 2. Pour in the stock making sure to only fill up to the maximum capacity line. Select the Smooth programme and let it run until the soup is blended. Check the seasoning and serve as desired.
INSTANT POT INSTRUCTIONS
Most soups are so easy and quick to make in a pressure cooker- look out for deals on the Instant Pot in the run up to Black Friday! If you have time, sauté the onions first, otherwise you can dump and start.
STEP 1. Select Sauté and spray the pot with olive oil. Cook the onions, bay leaf, garlic, salt, sweetener and seasoning for 5 minutes, stirring.
STEP 2. Add the carrots, sweet potatoes and vegetable stock. Stir to combine.
STEP 3. Add the tomatoes on top, do not stir. Cover, set vent to sealing and cook for 10 minutes at high pressure. Release the pressure manually.
STEP 4. Remove and discard the bay leaf. Blend the soup using an immersion blender until smooth. Serve as desired.
SERVING SUGGESTIONS
My husband always eats tomato soup with a grilled cheese sandwich while I watch enviously… Only kidding, well sort of. I usually have a slice of wholemeal bread spread with Light Laughing Cow cheese to keep it diet friendly.
Tomato soup is great topped with seeds, crumbled feta or a little grated Parmesan (all healthy extras). Feel free to garnish with any number of herbs – basil leaves, chopped chives, parsley or thyme all go well.
OTHER USES FOR THIS RECIPE
I have used this tomato soup as the base for pasta sauce with great success! Simply add browned beef mince or Quorn mince and serve over spaghetti. You can also stir in leftover cooked chicken (or shredded rotisserie chicken), shrimp or use it as the base for the Tuna Pasta Bake.
Young children and even babies will love this served plain or with small pasta shapes but make sure to leave out the salt, sweetener and seasoning for really young children.
Freezing Instructions
You certainly can, before adding any dairy or garnishes. Cool completely then portion into suitable containers (I use these reusable food bags) always leaving a small gap as soup will expand as it freezes. Use within three months. Defrost in the fridge or microwave then heat until piping hot before serving.
Tomato Soup | Slimming World Syn Free
Equipment & Tools
Ingredients
- 1 onion , diced
- 1 bay leaf leave out for Soup Maker Method
- 4 garlic cloves , peeled
- 1 tbsp sweetener , such as Sukrin
- 1 ½ tsp Cajun seasoning
- 1 tsp salt
- 1 large carrot , diced
- 2 sweet potatoes , peeled and cubed
- 800 g | 28oz tinned tomatoes (chopped or plum tomatoes)
- 1 litre | 4 cups vegetable stock made with 2 stock cubes
- Salt and pepper to season
- Basil, parsley or thyme leaves to garnish
For Cream of Tomato Soup
- 2-3 tbsp fat free yogurt (Slimming World Version)
- Or cream
Instructions
Stovetop Method
- Spray the pot with olive oil. Add the onions, bay leaf and garlic cloves and cook over low heat for 5-10 minutes until softened.
- Stir in the salt, cajun seasoning and sweetener.
- Add the carrot, sweet potatoes and tinned tomatoes.
- Pour in the vegetable stock and bring to the boil. Partially cover the pot, lower the heat and simmer for 30 minutes over medium heat.
- Remove and discard the bay leaf. Take the pot off the heat and blend using an immersion blender until the soup is smooth.
- Check the seasoning and add salt and pepper to taste.
- If you want to turn this into cream of tomato soup, stir in 2-3 tablespoons of fat free Greek yogurt (for SW soup) or cream. Blend again.
- Serve garnished with seeds, herbs, croutons or cheese (see recommendations).
Soup Maker Method
LEAVE OUT THE BAY LEAF FOR THIS METHOD. I used a Morphy Richards Total Control Soup Maker which has a 1.6 litre capacity.
- Add all the ingredients apart from the stock into the soup maker, packing everything down with the back of a spoon.
- Pour in the stock making sure to only fill up to the maximum capacity line. Select the Smooth programme and let it run until the soup is blended. Check the seasoning and serve as desired.
Instant Pot Method
- Select Sauté and spray the pot with olive oil. Cook the onions, bay leaf, garlic, salt, sweetener and seasoning for 5 minutes, stirring.
- Add the carrots, sweet potatoes and vegetable stock. Stir to combine.
- Add the tomatoes on top, do not stir. Cover, set vent to sealing and cook for 10 minutes at high pressure. Release the pressure manually.
- Remove and discard the bay leaf. Blend the soup using an immersion blender until smooth. Serve as desired.
Video
Notes
- You can use fresh tomatoes in this recipe if you prefer.
- Replace the sweet potatoes with 200g/ 3 1/2 oz butternut squash for a Speed Soup.
- This tomato soup is gluten free, vegan or vegetarian (depending on whether you add dairy or toppings0.
- Syn Free on Slimming World, 5 SmartPoints on Weight Watchers.
tv says
you should really complain about the ads! next to instructions and pictures i see ads with some awful skin diseases… makes it impossible to go through with it
Lucy Parissi says
Thanks for your feedback I have turned some options off that hopefully should improve matters
Lynn Rose says
I used butternut squash and it was fabulous and full of flavor! I will definitely make this again!
Linda Swihart says
I used butternut squash because I did not have any sweet potatoes, and I did not have any tomatoes so I feel like I missed out on the “real deal.” I did everything else. But the soup was pretty good anyway. I am really eager to get the tomatoes and try this recipe again soon! I love sweet potatoes but I do have to watch my weight so I will probably only use the sweet potatoes in the recipe if we are having company.