Danni's tomato soup

    1 hour 5 min

    Quick & easy tomato soup, nice and creamy but with no cream ! a very tasty soup suitable for all with the added bonus of being cheap to make. Enjoy it on its own or serve with a spoon of plain yoghurt swirled in the middle, as a starter when entertaining crumble in some feta cheese and a few leaves of fresh basil ...yum ... Maybe a dash of tabasco if you like a little spice in your life !!


    Somerset, England, UK
    12 people made this

    Makes: 2 litres soup

    • 1 x finely diced large white onion
    • 3 x finely sliced celery sticks
    • 2 x large garlic cloves finely chopped
    • 3 x tins chopped tomatoes 400g ( any variety plain or with herbs, garlic etc )
    • 1 x tin of chickpeas 400g
    • 1 x heaped tablespoon of red pesto ( for vegans use tomato puree instead )
    • 5/6 x large sundried tomatoes - roughly chopped
    • 1 x large chargrilled red pepper-roughly chopped - preserved or freshly prepared )
    • 1 x heaped tablespoon paprika ( I used the smoked kind but any type will do )
    • 2 stock cubes ( chicken or vegetable )
    • Couple of pinches of sugar
    • Splash of oil to saute - olive, sunflower, butter your choice
    • Teaspoon of vinegar - again whatever you have, I used balsamic

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a small pan empty in the tin of chickpeas including brine, add an additional half tin of water & the 2 stock cubes, bring to the boil & turn down to simmer for about 10 minutes then turn off to cool. You can pop these on first & then start to chop the onions etc
    2. In a large saucepan Saute ( sweat off ) Onion, Celery and Garlic until soft, try not to colour the veggies & for a fuller flavour, the slower cooked the better.
    3. When the veggies are soft add Sundried Tomatoes, Chargrilled Red Pepper, Paprika and Red Pesto ( or Tomato Puree if vegan) combine all ingredients and cook for about 2 or 3 minutes
    4. Add the 3 tins of tomatoes, the vinegar & sugar - Simmer for about 30 minutes stirring occasionally
    5. While the soup is simmering blend the chickpeas until super smooth, you may need to add a little bit more water but it should be the texture of very thick cream - put this to one side
    6. Blend the soup and stir in the chickpea mixture - season to taste. You may want to add a splash of water to get the soup to your preferred consistency
    7. This will make about 2 litres of soup - servings will vary depending on whether you are serving this as a starter, a light lunch or dinner.


    You can skip the chickpea element of this soup as it is extremely tasty without it. However the blended chickpeas gives the soup an added dimension and a nice creamy finish without having to add cream. Since I have discovered this little trick with the chickpeas I have used it in a couple of soups, you can also substitute butter beans as they work just as well :0)

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    Reviews in English (4)


    I used home grown Tom's and loads of basil. Thanks for a great recipe Danni  -  18 Sep 2013


     -  17 Dec 2012


    This is super easy, super tasty soup! Especially loving the addition of chickpeas!  -  08 Jul 2015