Homemade Tomato Soup

As a busy mother of two, I always try to make sure that my fridge and pantry are well-stocked with regular favourites so that I can make certain recipes at a moment’s notice. A homemade tomato soup is one such recipe.

Why This Recipe Works

  • Use some cans of tomatoes to create a delicious homemade tomato soup!
  • This soup takes less than 10 minutes to put together.
  • Children love this tomato soup with some cooked alphabet pasta.
cream of tomato soup in bowl topped with roasted chickpeas and swirl of cream

Easy Tomato Soup Recipe

This recipe for Easy Tomato Soup with Roasted Chickpeas is comprised of ingredients you are likely to already have in your fridge and pantry.

I always keep a good supply of canned tomatoes in the pantry to make a Tomato Pasta Sauce to serve with pasta, and for dishes like my Spinach Lasagna or Spaghetti Bolognese.

cream of tomato soup in bowl with tray of roasted chickpeas

Roasted Chickpeas

I also like to keep cans of chickpeas on hand for my favourite Hummus, which I often make when we have guests coming over for dinner, but the kids also love it their lunch boxes with some vegetable crudités.

Roasted chickpeas are incredibly easy to make and provide a nice contrast in texture when served with a puréed soup.

roasted chickpeas and lemon slices on baking tray

Using Canned Tomatoes

I know making soup from cans of tomatoes sounds a bit redundant – why not open a can of tomato soup instead?

But when tomatoes are not in season and you don’t have the time to roast out-of-season tomatoes to draw out extra flavour, I think using canned tomatoes is more than fine.

For extra reassurance, this recipe calls for canned cherry tomatoes, which are a bit more posh and a bit sweeter in flavour. But regular canned whole tomatoes work just as great in this recipe.

cream of tomato soup in bowl and saucepan with ladle
5 stars (2 reviews)

Easy Tomato Soup with Roasted Chickpeas

Thanh | Eat, Little Bird
Prep15 minutes
Cook45 minutes
Total1 hour
Serves: 3 to 4
An Easy Tomato Soup with Roasted Chickpeas, the perfect meal using pantry ingredients.
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Ingredients

For the Roasted Chickpeas

  • 400 g (14 oz) canned chickpeas
  • 1 lemon, thickly sliced
  • 4 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • sea salt

For Tomato Soup

  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • ½ onion, diced
  • 800 g (28 oz) canned cherry tomatoes, or canned whole tomatoes (I like San Marzano)
  • 250 ml (1 cup) chicken stock, or vegetable stock
  • 1 teaspoon sugar, or more, to taste
  • 1 tablespoon red wine vinegar
  • sea salt
  • black pepper, freshly cracked
  • 125 ml (½ cup) double cream, (heavy cream)

Instructions 

To make the Roasted Chickpeas

  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Drain and rinse the chickpeas.
  3. Place the chickpeas into a large bowl.
  4. Add the lemon, garlic cloves and oil.
  5. Toss everything together.
  6. Line a baking tray with baking paper.
  7. Spread out the ingredients in a single layer on the baking tray.
  8. Sprinkle with some sea salt.
  9. Roast the chickpeas for 30-40 minutes, or until they are golden and crunchy.

To make the Tomato Soup

  1. Melt the butter with the oil in a large saucepan over medium-high heat.
  2. Sauté the onions until they are soft and translucent.
  3. Add the canned tomatoes, stock, sugar and vinegar.
  4. Bring the soup to a gentle simmer.
  5. Let the soup simmer for about 10-15 minutes.
  6. Remove the roasted garlic from the oven (from the roasted chickpeas above). Peel off the skins and place the roasted garlic cloves into the soup.
  7. Use a hand-held blender to blend the soup until it is smooth.
  8. Taste the soup for seasoning.
  9. Stir in some or all of the cream, or to taste.
  10. Serve the soup with the roasted chickpeas, a slice of roasted lemon, and a drizzle of more cream.

Kitchen Notes

  • SPEEDY DINNER
    If time is tight, replace the roasted chickpeas with some cooked pasta (such as alphabet pasta for the children) or some store-bought croutons.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Serving: 1g, Calories: 141kcal, Carbohydrates: 9.4g, Protein: 2.6g, Fat: 11.3g, Cholesterol: 33.6mg, Sodium: 411.2mg, Fiber: 3.8g, Sugar: 7.3g

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Update

This recipe was first published on 21 April 2015. It has been updated with more comprehensive recipe notes.