Simple Tomato Soup

By Daryl Tan | Salted Egg Kitchen | 26 Jan 2021

Tomato soup is something that I just enjoy making from scratch since it's just so easy to do. Best of all, it doesn't really cost much for a family sized portion. I make this soup almost every week with grilled cheese crotons for breakfast, and reheat any leftovers to be served as appetizers during dinner.  

  • 2 tbs olive oil
  • 3 cloves of garlic
  • 1 shallots, finely diced to absolute bits (about a cup worth)
  • 1 bird's eye chili (chili padi), finely diced
  • 1 teaspoon dried oregano
  • 3 piece of sundried tomatoes
  • 2 cans of whole peeled tomatoes with juice
  • 2 tbs concentrated tomato puree
  • Sugar
  • Salt & pepper
  • Heat up olive oil (alternative ingredient: butter) in a large saucepan over medium heat until it starts to shimmer.
  • Add in and sweat the oregano, chilis, sundried tomatoes, garlic and shallots. Stirring frequently until soft but not browned. (Optional other ingredients to add: 1 small carrot, chopped, 1 celery, chopped)
  • Make a well in the center and add in the concentrated tomato puree and cook for around 30 seconds.
  • Add the whole peeled tomatoes in an mash the tomatoes. Fill the can with water or stock (if you prefer something stronger) add into the mixture. Bring to a boil over high heat and reduce to a simmer. (Optional ingredients to add: 2 bay leaves)
  • Have the soup simmer for 5 minutes. Adding sugar, salt & pepper as necessary. 
  • Using an immersion blender, blend the soup until the soup is smooth. (Optional ingredient to add: 1 cup cooking cream)




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