Soup

Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 800 g canned crushed tomatoes; 500 ml (2 cups) vegetable stock; 1 tsp sugar; 100 ml (1/3 cup) thickened cream; Salt, pepper and basil, to serve

Serves 4 Prep 10 mins Cook 25 mins Total 35 mins

If you searched for tomato soup and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 4. Budget about 10 mins to prep and 25 mins to cook or bake, roughly 35 mins all up, across 8 ingredients and 4 method steps. The character of the dish comes from olive oil, onion and garlic cloves. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. One practical flag before you start: A pinch of sugar balances the acidity of the tomatoes. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Everything on this page is metric-first for Australia. If you are converting from cups on an old card, weigh flour, sugar, and butter whenever the ingredient line shows grams.

Ingredients

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
800 g canned crushed tomatoes
500 ml (2 cups) vegetable stock
1 tsp sugar
100 ml (1/3 cup) thickened cream
Salt, pepper and basil, to serve

Method

Cook onion in oil until soft. Add garlic 1 minute.
Add tomatoes, stock and sugar. Simmer 20 minutes.
Blend until smooth. Stir in cream. Season.
Serve with basil and grilled cheese toasties.

Tip: A pinch of sugar balances the acidity of the tomatoes.

Notes

Putting it together for Tomato Soup: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
From our tested tip, expanded: A pinch of sugar balances the acidity of the tomatoes. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Kitchen sense: wash hands and boards after handling raw meat or eggs. Do not leave cooked tomato soup at room temperature for hours. Reheat leftovers until piping hot in the centre. These notes are general home-cooking guidance, not medical or food-safety certification advice.
Shopping and mise en place: read the full ingredient list once before you start. For Tomato Soup, olive oil and onion are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Extra cook's margin: if your pan is thin or your oven runs cool, give Tomato Soup another minute and check again rather than guessing from memory. Salt in small pinches, especially late in soups, sauces, and batters. Wipe up spills before they bake on. When doubling the recipe, brown or bake in batches so steam does not trap and soften crusts. Write any tweak that worked on a sticky note — your kitchen, your pans, your preference — and keep the published metric baseline as the starting point next time.