This quick tomato soup is simple, budget-friendly and deeply comforting. Especially if served with proper crusty bread 🥖

Serves 2. Calories: soup recipe ~250kcal, soup portion ~125kcal

Ingredients
½ red onion, thinly sliced
1–2 tsp olive oil (just enough to soften the onion)
Garlic, finely minced (to taste)
1 x 400g tin chopped tomatoes
200ml of boling water
Salt, to taste
Dried oregano, to taste
A squeeze of lemon juice

Method
Heat the olive oil in a saucepan over a low to medium heat.
Add the sliced red onion and cook gently until soft and lightly browned, about 5–7 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.

Tip in the chopped tomatoes, add a pinch of salt and oregano. Add the boiling water.
Let the soup cook gently for 10–15 minutes, until it starts to reduce slightly and the flavours come together.

Add a squeeze of lemon juice, taste, and adjust the seasoning if needed.
Serve hot with crusty bread and butter, a cheese toastie, cheese on toast, or garlic bread.

Tips and upgrades

You can blend the soup until smooth, or leave it chunky and rustic. Both work well, choose whatever you’re in the mood for.

For a slightly more complex flavour, add a handful of thinly sliced red or yellow pepper. Fry it with the onion for the last few seconds before adding the tomatoes.

A few fresh basil leaves or a spoon of pesto, stirred in towards the end of cooking, add freshness and depth.

Seasoning tips: If you don’t have oregano, Italian seasoning works just as well. It usually contains plenty of oregano and will taste very similar.
Paprika adds a gentle smoky note. Chilli flakes or chilli powder add a kick!

For a richer soup, stir in a spoon of double cream towards the end of cooking and mix well for a softer, creamier finish.

Mx