Rich, creamy and gently tangy, this tomato soup is warming and delicious. It’s quick to make with tinned tomatoes and extra vegetables for body and flavour. I like to serve it with basil-topped cheese on toast for dunking — cheesy, fresh and comforting.
It’s the perfect season for soups. This recipe originally appeared years ago and is one of my favourites, so I’ve refreshed it with new photos and clearer instructions. The base uses tinned tomatoes and a couple of extra vegetables — sweet potato and red pepper — to add natural sweetness and thickness without complicating the method.
The soup is hearty enough for a simple dinner when paired with basil-topped cheese on toast. A light drizzle of Worcestershire sauce on the cheese gives a subtle umami lift that works beautifully with the creamy tomato flavour.
What do we need?
Most of the ingredients are pantry staples. The star ingredient is tinned tomatoes — choose a good-quality brand and opt for finely chopped tomatoes if you prefer a less watery finish. The rest of the soup ingredients are sweet potato, onion, garlic, red bell pepper, vegetable stock, tomato puree, a pinch of caster sugar, double (heavy) cream, salt and pepper.
For the cheese toast: thick slices of bread (sourdough works well), mature cheddar (or your favourite melting cheese), a few shakes of Worcestershire sauce, and fresh basil to finish.
How to make Tomato Soup with Basil-Cheese Toast
Full recipe details and kitchen tips are included below.
- Sauté 1 large chopped onion in 1 tbsp olive oil over low heat for about 5–6 minutes, until soft and translucent.
- Add 3 chopped garlic cloves, 1 peeled and chopped medium sweet potato and 1 deseeded, chopped large red bell pepper. Cook for 2 minutes to soften the vegetables.
- Stir in 1 tbsp tomato puree, three 400 ml tins of chopped tomatoes, 240 ml (1 cup) vegetable stock and 1 tbsp caster sugar. Bring to a gentle simmer, then cook for 20 minutes until the sweet potato is tender.
- While the soup simmers, toast 6 thick slices of bread under the grill. Divide 150 g grated mature cheddar between the slices, add a light shake of Worcestershire sauce to each and return to the grill until the cheese is melted and bubbling.
- Remove the soup from the heat and blend until smooth with a hand blender (or in batches in a jug blender). Stir in 4 tbsp double (heavy) cream, then season to taste with salt and pepper.
- Divide the soup between 6 bowls, top the cheese on toast with 3 tbsp chopped fresh basil, and serve alongside the soup for dunking.
Other recipes using tinned tomatoes
Ideas for meals that work well with tinned tomatoes:
- Tomato tuna pasta bake
- Cheese and tomato tarts
- One-pan spaghetti and meatballs
- Fish stew
- Spicy chilli lasagne
- Creamy tomato salmon with spaghetti
FAQs
Can I use a different cheese?
Yes — use whatever melting cheese you prefer. Strong mature cheddar is a classic choice, but Gruyère or a tangy Lancashire will also work well.
Why use tinned tomatoes?
Tinned tomatoes are consistent, convenient and available year-round. They’re picked and preserved at peak ripeness, which makes them a reliable base for a deep tomato flavour without needing to reduce large quantities of fresh tomatoes.
More fantastic soup recipes
- Pulled pork and bean soup
- Creamy sausage soup with buttered breadcrumbs and sage
- Cheesy roasted vegetable soup
- Baked sweet potato and carrot soup with cheddar potato-skin croutons
- Rich Zuppa Toscana
- Creamy chicken and tortellini soup
- Cheesy butternut squash soup
- Lentil and red pepper soup with wholemeal pita crisps
Watch how to make it
Video available for a step-by-step demonstration.
Tomato Soup Recipe
Ingredients
Soup:
- 1 tbsp olive oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, peeled and roughly chopped
- 1 medium sweet potato, peeled and chopped
- 1 large red bell pepper, deseeded and chopped
- 3 x 400 ml tins chopped tomatoes in juice
- 240 ml (1 cup) vegetable stock
- 1 tbsp tomato puree
- 1 tbsp caster sugar
- 4 tbsp double (heavy) cream
- Salt and pepper, to taste
Basil cheese on toast:
- 6 slices thick-cut bread
- 150 g mature cheddar, grated
- 6 light shakes Worcestershire sauce (or to taste)
- 3 tbsp fresh basil, chopped
Instructions
- Heat the oil in a large saucepan and gently cook the chopped onion for 5–6 minutes until soft and translucent.
- Add the garlic, sweet potato and red pepper and cook for a further 2 minutes.
- Pour in the tinned tomatoes, stock, tomato puree and caster sugar. Bring to a gentle bubble and simmer for 20 minutes until the sweet potato is tender.
- Toast the bread lightly, top with grated cheddar and a shake of Worcestershire sauce, then grill until the cheese has melted and is bubbling.
- Blend the soup until smooth, stir in the cream and adjust seasoning with salt and pepper.
- Serve the soup hot with the basil-topped cheese on toast. Scatter the chopped basil over the toast just before serving.
Notes
Make ahead: The soup can be made up to 2 days ahead. Cool quickly, cover and refrigerate, then reheat until piping hot. The cheese on toast is best made fresh.
Freezing: Cool quickly and freeze the soup in individual portions. Defrost in the fridge overnight and reheat gently. Prepare the cheese on toast just before serving.
Scaling: The recipe scales well — keep the same ratios. Any extra soup freezes well.
Nutritional information below is approximate per serving, including the cheese on toast.
Nutrition
Carbohydrates: 50 g |
Protein: 14 g |
Fat: 14 g |
Saturated Fat: 6 g |
Cholesterol: 33 mg |
Sodium: 794 mg |
Fiber: 7 g |
Sugar: 16 g
Nutrition information is automatically calculated and should be used as an approximation.
This recipe was first posted in December 2014 and updated with new photos and guidance.
Some links or references in the original post were removed. Nutritional values and times are approximate and may vary depending on ingredients and equipment used.