Did you know you can make tomato soup with just a can of tomato paste? I've been using this hack since I was a kid whenever we didn't have fresh tomatoes. It only takes 30 minutes and tastes exactly the same as regular tomato soup.
Pair this with my 3-ingredient Puff Pastry Sausage Rolls for a simple weeknight meal.
๐ฅซ About This Recipe
Growing up, I didn't always have fresh tomatoes at home, but there was always an old can of tomato paste tucked away in the back of the cupboard.
I used to wonder if it was possible to make tomato soup with just tomato paste. Well, tomato paste is just concentrated tomatoes, so the answer is a definite yes! All you really need to do is add water to transform it into a soup consistency.
This is a recipe I first experimented with as a child, but since becoming an adult, I've added a few more ingredients to make it a heartier, more complete meal.
I highly recommend using Better Than Bouillon chicken base for this recipe. It has a much better flavor than other bouillon powders because the chicken is roasted beforehand.
๐ง Ingredients
- Tomato Paste: We need only one can for this recipe. A single 6-ounce tin contains anywhere from 6 to 10 tomatoes. I like to caramelize the tomato paste for a few minutes in hot oil before adding the water. This helps tame the acidity and bring out their umami. It makes a noticeable difference.
- Chicken Stock: For me, the chicken stock is what turns this from tomato paste to a real soup. Make sure you use high-quality chicken stock. I recommend the Better than Bouillon brand of concentrated soup base.
- Onion and garlic: These are pretty standard for tomato soup recipes. Try to chop the onion into smaller pieces so they cook faster.
- Butter: I always recommend unsalted butter so we can control the salt levels. Plus, Better than Bouillon is pretty salty already. Olive oil works as a good substitute here.
- Sugar: We need a little bit of sweetness to balance the acidity of the tomatoes.
- Black Pepper: Freshly cracked for the best flavor.
- Heavy Cream: Adds a layer of creaminess that helps mellow the acidity. Milk works here, too, but is more likely to curdle because it doesn't have as much fat.
๐ช How to Make Tomato Soup with Tomato Paste
STEP 1: In a medium pot over medium heat, melt butter and add chopped onions and garlic. Cook for 5-6 minutes until soft and golden. The goal is to soften them but not turn them brown.
STEP 2: Add the tomato paste and cook for 2 minutes. The idea is that some of the tomato paste will caramelize and it will give the soup a more complex flavor.
STEP 3: Add chicken stock, water, sugar, and black pepper. Stir well and bring to a boil. Reduce the heat, partially cover with a lid, and simmer for 10 minutes.
STEP 4: At this point, you can keep the soup chunky or blend it to make it creamier. I recommend using an immersion blender in the pot, but you can use a food processor or blender. Make sure not to overfill the blender, and gradually increase the speed from low to high.
STEP 5: Add heavy cream and return to a simmer. Season with extra salt and pepper to taste. Enjoy immediately by itself or with grilled cheese sandwiches. The soup will keep well in the refrigerator for about 5 days.
Note on heavy cream/milk: As previously stated, I recommend using heavy cream in this recipe because it's less likely to curdle. If you use milk, make sure to temper it first to prevent curdling. To do so, pour the milk into a medium bowl and combine it with 1 cup of the hot soup. Mix well and then stir it into the main pot of soup. The milk should not curdle this way.
If the milk still curdles, you can blend the entire soup in a high-speed blender to re-emulsify everything.
๐ Recipe
Tomato Paste Soup
Ingredients
- 1 tablespoon butter (or olive oil)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 6 ounces canned tomato paste
- 2 cups chicken stock (or water)
- 1 cup water
- 1 teaspoon sugar
- ยผ teaspoon black pepper
- ยผ cup heavy cream (or milk; see notes)
- coarse kosher salt (to taste)
Instructions
- In a medium pot over medium heat, melt butter and add chopped onions and garlic. Cook for 5-6 minutes until soft and golden. The goal is to soften them but not turn them brown.
- Add the tomato paste and cook for 2 minutes. The idea is that some of the tomato paste will caramelize and it will give the soup a more complex flavor.
- Add chicken stock, water, sugar, and black pepper. Stir well and bring to a boil. Reduce the heat, partially cover with a lid, and simmer for 10 minutes.
- At this point, you can keep the soup chunky or blend it to make it creamier. I recommend using an immersion blender in the pot, but you can use a food processor or blender. Make sure not to overfill the blender, and gradually increase the speed from low to high.
- Add heavy cream (see notes for milk) and return to a simmer. Season to taste with salt. Enjoy!
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