Thick and Tasty Tomato Soup
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Thick and Tasty Tomato Soup

A couple of teaspoons of sugar lowers the acidity of the tomatoes and brightens the colour of this thick and flavourful soup, which can also be used as a marinara sauce for pasta.

  • Prep Time
    10 minutes
  • Cook Time
    40 minutes
  • Serves
  • Experience


  • 1 tbsp olive oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 1 28oz can crushed tomatoes
  • 2 tbsp fresh basil, chopped (or 1 tbsp dried)
  • 1 tbsp fresh parsley, chopped (1/2 tbsp dried)
  • 2 cups chicken or vegetable stock
  • 1 cup water
  • 2 tsp sugar
  • 1 tbsp balsamic vinegar
  • 3/4 cup reduced fat sour cream or 5% cream
  • salt and freshly ground pepper to taste


  1. Heat oil over medium heat in a large saucepan.
  2. Add onion and garlic and sauté for 8 minutes.
  3. Add tomatoes, basil, parsley, stock, water, sugar and vinegar.
  4. Simmer for 30 minutes over low heat.
  5. Remove from heat and cool slightly.
  6. Purée soup in saucepan using an immersion blender or by transferring batches to a blender or food processor.
  7. Return to saucepan, stir in sour cream or cream, season with salt and pepper and simmer until heated.