Soup makers make light work of velvety smooth soups, so if you love that wonderful hug in a bowl that is a good homemade tomato soup, try this easy recipe for the soup maker.
Soup maker tomato soup
If you love soup and make it regularly, you might just become a soup maker convert. For many recipes you can just throw everything in, press go and get delicious, freshly made soup.
This recipe is specially designed to make a fresh and intensely flavoured tomato soup in your soup maker. Light, bright and full of antioxidants, it’s a nutritious burst of sunshine that’s guaranteed to give you a natural lift.
It’s also a great way to make use of a glut of summer produce, though shop bought tomatoes are fine too and a good way to get that summer feeling in the cooler months.
Why use a soup maker
I don’t use a lot of specialist gadgets as they take up too much space. I’m impressed with the soup maker, however. It really does do everything for you.
It has a small footprint, which is essential in my compact urban kitchen, and it’s as easy to clean as a pan or blender.
The soup is essentially made in a jug, so it is very easy to serve. You just pour it from the machine.
It is true that you will tend to make a relatively small batch with a soup maker and this recipe serves two or three generously or four as a starter.
This doesn’t bother me at all, as it’s so easy to make soup in the machine that you can whip up a different soup every day. Or make a slightly thicker soup and add a bit of extra liquid when you serve it.
Soup is such a great way to eat, as you are limited only by your imagination. These days soup makers also sauté, and can be surprisingly powerful.
Helen’s Fuss Free Tip
If you are buying a soup maker, choose one with a sauté option for far souperior soup!
Why make soup maker tomato soup
- Tomato soup is a classic! The perfect recipe to get you started with the soup maker.
- This recipe is easy to make. Just prepare the ingredients and throw them in.
- Perfect for using up veggies that are not quite ripe or past their prime.
- So simple that it will become part of your routine.
Tomato soup for the soup maker – ingredients
- Tomatoes – Any tomatoes with a good flavour, big or small. It doesn’t matter if they are a bit past their best and looking a bit tired, or even if are not quite ripe. Use a mixture if you have them.
- Celery, Carrot and Onion – These make the classic soffritto base for so many recipes. Even if you think you don’t like celery, trust me and use some. It doesn’t make the soup taste of celery, but it adds a layer of delicious flavour. If you can’t eat celery, you could use a sliced leek.
Helen’s Fuss Free Tip
You can buy bags of frozen, ready chopped soffritto mix from most supermarkets. I keep one in the freezer for the days when I don’t have time for peeling and chopping.
- Sundried tomatoes – These add some richness to the soup.
- Tomato puree – Intensifies the tomato flavour. You can also use a sundried tomato puree and leave the sundried tomatoes out.
- Stock/Broth – Use your favourite.
- Oil – For sautéing the vegetables. I used the oil from the sundried tomatoes, as it is full of flavour, but your regular olive oil would also work.
How to make soup maker tomato soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables.
- Onion – peel and chop to about 1 cm pieces
- Carrot – peel and dice to about 1 cm
- Celery – trim the top and root, and cut into 1 cm pieces
- Garlic – peel and roughly chop up.
Step Two – Add the oil to the soup maker and select the sauté function. Add the prepared onion, carrot and celery and fry for a few minutes, stirring all the time with a long handled spoon.
Add the garlic and then cook for another minute or two.
When ready, the onion will be translucent and the vegetables will be fragrant. Cooking time will vary according to your model of soup maker and how powerful the sauté function is.
Helen’s Pro Tip
Generally garlic takes less time to sauté, and will burn more easily than the other vegetables so I add it half way though the cooking time.
If your soup maker does not have a sauté function then skip this step and throw everything in.
Step Three – While the vegetables are cooking, prepare the tomatoes and sundried tomatoes.
- Tomatoes – Cut medium tomatoes into quarters and then in half again. Cut smaller cherry tomatoes in half.
- Sundried tomatoes – Snip into smaller pieces with kitchen scissors.
Step Four – Add the tomatoes, sundried tomatoes, tomato puree and stock to the soup maker. Season well with pepper and salt. If necessary, top up with a little extra stock or water, so the volume is about half way between minimum and maximum.
Put the lid on and select the smooth cycle.
Step Five – Once the cycle is finished, check the seasoning and serve.
Serving suggestion
Garnish the soup as you like. I always like to have some fresh herbs, usually parsley, and some toasted seeds to sprinkle over the top.
Swirl a little cream on top or dot with a favourite flavoured oil. You can also make croutons and sprinkle a little grated cheese.
Serve with your favourite homemade bread.
Variations
- A squeeze of lemon works as a flavour enhancer in the same way as salt.
- Make a creamy tomato soup by adding a drizzle of cream or a knob of butter to the finished soup. Let it melt and stir in. I’ve been told that a blob of vegan mayo will work in the same way!
- Add some heat by adding little smoked paprika or even chilli when sautéing the vegetables.
- Herbs – Add a pinch of dried herbs when sautéing the vegetables, or add a sprig of fresh basil to the finish soup and blend for another few seconds.
- Make a thicker tomato soup in your soup maker by adding a small diced potato along with the tomatoes and other ingredients after sautéing.
- Stir through some finely grated Parmesan or other Italian hard cheese.
- This tomato soup recipe can be made to go further by adding a can of good quality chopped tomatoes at the end of cooking and then using the sauté function on the soup maker to bring the soup back to a simmer before serving.
Storage
Fridge – Allow your soup maker tomato soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months.
Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a jug for ease of handling.
Hints and tips
- To save time, use a frozen ready made soffritto mix (about a cup). I make up a big batch of homemade soffritto paste and freeze it but you can buy it.
- Make up the stock double strength and then add water to fill the soup maker to about half way between minimum and maximum.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
FAQS
You don’t. I use a Morphy Richards soup maker and it blends skin and seeds perfectly.
You don’t need to, but the soup will be so much nicer if you take the time to do this, so I think it is well worth the effort. If you are going to buy a soup maker, get one that has the sauté function.
Yes, of course. Why not add some fennel or leek to the soffritto or add some red pepper with the tomatoes?
As long as your stock is gluten free, the recipe is gluten free. It’s also vegan, subject to the same principle.
More tomato based soups
If you enjoy this soup maker tomato soup recipe, why not try another tomato soup?
- Roast tomato soup – quick, easy, warming and packed with protein from the lentils
- Tomato, red pepper and red lentil soup – quick, easy, warming and packed with protein from the lentils
- Easy gazpacho – using canned tomatoes makes this soup a breeze to make.
- Pappa al pomodoro – the Italian classic to use up stale bread, taught to me in Tuscany by an Italian nonna!
- Instant Pot tomato soup – throw it all in and press go with this easy “dump and start” recipe
- Roasted tomato and red pepper soup – A vibrant Mediterranean soup
More delicious soups
- Celeriac soup – Fresh but subtle
- Curried parsnip soup – Rich and delicious
- Roasted butternut squash soup – Velvety smooth and so easy
- Carrot and coconut soup – A Thai spiced soup enriched with lentils
- All my easy soup recipes are here to explore!
Soup Maker Tomato Soup
Ingredients
- 1 small onion
- 1 small carrot
- 1 stick celery
- 2 cloves garlic
- 1 tbsp oil
- 450 g tomatoes (about 6 medium)
- 6 halves sundried tomatoes
- 1 tbsp tomato puree
- 3 cups stock (about 700 ml)
- salt & pepper to season
Instructions
- First, peel and chop the onion, carrot, celery and garlic.1 small onion, 1 small carrot, 1 stick celery, 2 cloves garlic
- Add the oil to the soup maker and select the sauté function. Add the prepared onion, carrot and celery. Fry for a few minutes, stirring all the time with a long handled spoon. Add the garlic and then cook for another minute or two.1 tbsp oil
- Chop the fresh tomatoes and snip the sundried tomatoes into small pieces.450 g tomatoes, 6 halves sundried tomatoes
- Put the fresh and dried tomatoes in the soup maker together with the stock ad tomato puree. Season well with pepper and salt and if necessary, top up with extra liquid to half way between the minimum and maximum levels. Put the lid on and select smooth cycle.450 g tomatoes, 6 halves sundried tomatoes, 1 tbsp tomato puree, salt & pepper to season, 3 cups stock
- When the cycle has finished, the soup is ready to serve.
Notes
Storage
Fridge – Allow your soup maker tomato soup to cool, pack into containers, seal and keep in the fridge for up to 3 days. Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. Reheating – Defrost in the fridge overnight, or on the kitchen counter for a few hours. You can reheat your soup in a pan on the stove top, or in a safe container in the microwave. When using the microwave, I like to use a jug for ease of handling.Hints and Tips
- To save time, use a frozen ready made soffritto mix (about a cup). I make up a big batch of homemade soffritto paste and freeze it but you can buy it.
- Make up the stock double strength and then add water to fill the soup maker to about half way between minimum and maximum.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
- This recipe is 3 Weight Watchers Smart Points per person
Russ
Beautiful soup, however it needed one thing. A good pinch of sugar after it was cooked. It changed everything x
Helen Best-Shaw
Hi Russ, Absolutely, it will make a massive difference, but depends how ripe and what variety your tomatoes are.