Steph’s Super Comforting Tomato Soup

When I was growing up, Fridays always seemed to be ‘soup and sandwich night’ at my Memom and Granddad’s house.  Inevitably I would opt for the Campbell’s Chicken Noodle and a tuna sandwich (no onion!) while my grandparents went for the more adult tomato or veggie soup choice.  Now a grown up myself I’m happy to report that my tastes have evolved to encompass many different flavors, including tomato soup!

Sorry for the photo of a half eaten bowl of soup. It was so good I forgot to take a photo until halfway through!

I’ve been a bit homesick lately so last night was ‘soup and sandwich night’ in our flat.  I’d found a really basic recipe for a simple tomato soup online and doctored it a bit to give it more body and flavor.  I wasn’t sure whether it was going to be overly fantastic but I have to say that both N and I were greatly surprised by just how damned nice this soup was.  We couldn’t stop exclaiming over how tasty it was–in between scarfing down mouthfuls.  We served ours alongside some scrummy grilled cheese sandwiches.  The meal honestly tasted like a warm, fuzzy hug and was really calming and comforting.  It definitely hit the spot!

I thought I’d share my recipe as it’s getting colder and gloomier out there… feel free to play around with quantities and ingredients.  That’s how I got it to be so tasty–by experimenting!

Steph’s Super Comforting Tomato Soup (serves 2 as main with sandwiches)

  • 1 white onion, roughly chopped
  • 1 large clove garlic (or two small cloves), minced
  • 400 g can cherry tomatoes
  • 1 tbsp sugar (to be honest, I used a smidge less)
  • 100 ml stock (veg or chicken, your choice)
  • 1/2 teaspoon to 1 teaspoon harissa paste (or pinch chili powder)
  • Dash Worcestershire sauce
  • 2 tbsp mascarpone
  • A few torn basil leaves (optional)
  • Salt and pepper to taste.
  1. Gently fry onion until soft and translucent (about 10 minutes).  Add in garlic and fry for another minute.
  2. Put the tomatoes, sugar, stock, Worcestershire sauce and harissa in with the onions and garlic along with some salt and pepper. Bring to a simmer and cook for as long as you’d like, but for a minimum of 10 mins.  If you don’t have harissa, a pinch of chili powder will do but really harissa is amazing and you can use it in so many dishes to add a bit of spice!
  3. Add basil into blender (if using, and why wouldn’t you?) before soup and then blend until smooth and return to heat until just about ready to serve.  We made our sandwiches while the blended soup sat on a low heat.
  4. Remove from heat for one or two minutes.  Stir in the mascarpone and dish up with your sandwiches!

Let me know if you try it, or if you have any simple soup recipes you’d like to share!  I love a good soup in the winter and this one is definitely going into regular rotation.

steph2If you’re interested in getting in touch, tweet me at @stephanie_khani or @londondiaries1. Alternatively you can email me at emailthelondondiaries [at]


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