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Classic Tomato Soup

By Teresa Cutter

Classic Tomato Soup
Classic Tomato Soup

What's great about it

This is a beautiful classic tomato soup that has been a part of my cooking repertoire for many years. When I make soups in my home, I go for simplicity and freshness, so that I can immerse my senses in the unadulterated flavour of the ingredients. I don't use a vegetable stock, I use plain filtered water as I find that using stock can sometimes interfere and complicate that naturalness of this soup. Adding 1 red apple adds a wonderful hint of sweetness and a generous grind of black pepper makes the finishing touch.


Serves 4


1.5 kg (3 1/2 lb ) ripe tomatoes - I used Roma

2 onions, diced

Pinch cinnamon

1 red apple, chopped with the skin

Sea salt and freshly ground black pepper

500 ml (2 cups / 17 1/2 fl oz) water


Sauté onions in a pot with 1 tablespoon olive oil over a medium heat until softened.

Chop tomatoes and add to the pot along with the red apple.

Mix through and add cinnamon.

Add 1 cup of water, cover and simmer over a low heat for 40 minutes or until wonderfully aromatic and thickened.

Season with a little sea salt and pepper.

Blend the soup until smooth.  I used my Vitamix.

Pour the soup back into your pot.

Adjust consistency by adding more water if necessary.

Serve in bowls and enjoy.

Notes and Inspiration

Add a little smoked paprika when simmering.


Top with sautéed cherry tomato and parsley.


Serve with fresh baked sourdough topped with goats feta.

More healthy recipes from Teresa Cutter

Earth To Table Books and Apps The Healthy Chef
Earth To Table Cookbook - Hardcover
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