Classic Tomato Soup

Rich, comforting, and perfectly balanced with fresh herbs

Tomato soup is the ultimate comfort food — warm, flavorful, and satisfying in every spoonful. Whether you’re making it from scratch or using a shortcut, this version takes things up a notch with the addition of hard-boiled eggs. It’s a simple trick that makes the soup heartier and adds an extra layer of texture and nutrition.

With just a few pantry staples and fresh herbs, you’ll have a vibrant, delicious soup that’s perfect for cozy dinners or light lunches.

Why You’ll love This Tomato Soup Recipe?

This soup is all about simplicity done right. Sweet, tangy tomatoes are balanced by a touch of sugar, rich olive oil, and aromatic garlic and onion. Blending the soup gives it a silky smooth texture, while fresh basil adds a bright, herbal finish.

The boiled eggs add protein and make the dish more filling — a traditional touch that turns a humble soup into a complete meal. You can also customize the herbs and add a splash of cream for a richer, milder flavor.

Ingredient Breakdown: How Each One Works Its Magic

• Eggs
  Add richness and protein, transforming the soup into a satisfying meal.
  
• Onion and garlic
  Create a flavorful, aromatic base for the soup.
  
• Olive oil
  Used for sautéing, adding a subtle richness and fruity flavor.
  
• Tomato paste and canned tomatoes
  Provide deep tomato flavor and body to the soup.
  
• Water and vegetable stock cubes
  Form the flavorful broth base.
  
• Sugar
  Balances the acidity of the tomatoes for a smoother, rounder flavor.
  
• Fresh basil
  Adds a burst of herbal freshness that pairs perfectly with tomatoes.
  
• Pepper
  Brings a hint of warmth and balances the flavors.
  

Make-Ahead Instructions

• Boil the eggs: Cook and peel the eggs in advance. Store them in the fridge until ready to serve.
  
• Prepare the soup: Make the soup up to 2 days ahead and store it in the fridge. Reheat gently before serving.
  
• Freeze for later: This soup freezes beautifully. Cool completely before transferring to freezer-safe containers.
  

Storing and Reheating

Fridge

• Store soup in an airtight container for up to 3 days.
  
• Keep boiled eggs separately and add them when serving.
  

Freezing

• Freeze the blended soup (without eggs) for up to 3 months.
  
• Thaw in the fridge overnight before reheating.
  

Reheating

• Stovetop (best): Reheat gently over medium heat, stirring occasionally.
  
• Microwave: Heat in short bursts, stirring between to avoid splatters.
  

Time and Yield

• Prep time: 10 minutes
  
• Cook time: 20 minutes
  
• Total time: 30 minutes
  
• Yields: 4 servings
  

Step-by-Step Instructions

1. Boil the eggs:
   Place eggs in a pot of boiling water and cook for 8–10 minutes until hard-boiled.
   Cool in cold water, peel, and set aside.
   
2. Prepare the soup base:
   Heat olive oil in a large saucepan over medium heat. Sauté chopped onion and garlic until soft and translucent.
   
3. Add the tomatoes:
   Stir in the tomato paste and let it simmer for about 1 minute to enhance its flavor.
   Add the canned tomatoes, water, vegetable stock cubes, and sugar. Bring to a boil, then reduce heat and simmer for about 10 minutes.
   
4. Blend the soup:
   Use a hand blender directly in the pot or transfer the soup to a blender. Blend until smooth or leave it slightly chunky, depending on your preference.
   
5. Season and finish:
   Stir in chopped fresh basil and season with pepper to taste. Add a splash of cream if you want a milder, richer soup.
   
6. Serve:
   Pour the hot soup into bowls and serve with halved or whole hard-boiled eggs. Garnish with extra basil if desired.
   

Ingredients (with Measurements)

4 portions/servings

• 4 eggs
  
• 1 onion, finely chopped
  
• 2 cloves garlic, finely chopped
  
• 2 tbsp olive oil (for frying)
  
• 4 tbsp tomato paste
  
• 2 cans chopped canned tomatoes (about 14 oz each)
  
• 8 dl water (about 3½ cups)
  
• 2 vegetable stock cubes
  
• 1 tbsp sugar
  
• ½ pot fresh basil (or a little dried basil)
  
• ¼ tsp pepper
  

Optional Variations

• Creamy Version: Add ½ dl (about ¼ cup) of heavy cream at the end for a richer, milder soup.
  
• Try Different Herbs: Oregano, thyme, rosemary, parsley, or chervil all pair beautifully with tomato.
  
• Add Heat: Stir in a pinch of chili flakes for a spicy twist.
  
• Serve with Croutons: Top with crispy croutons or a drizzle of olive oil for added texture.
  

Nutritional Info

per portion/serving

Calories: 222 kcal Fat: 12 g Protein: 11 g Carbohydrates: 16 g