Gingiz
← Back to Quick Recipes
Quick Recipes

Tomato Soup and Toast

A warm, smooth tomato soup with crisp sourdough toast for a simple lunch.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
8 minPreparation
22 minCooking
4Servings
Tomato Soup and Toast
What you need

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 800 g canned tomatoes
  • 500 ml vegetable stock
  • 1 tsp sugar
  • 4 slices sourdough bread
  • Butter for toast
  • Salt and black pepper
Step by step

Method

  1. Warm the olive oil in a saucepan over medium-low heat. Add the onion with a pinch of salt and cook for 7–8 minutes until very soft.
  2. Stir in the garlic for 30 seconds, then add the tomatoes and stock.
  3. Bring to a simmer, partly cover and cook for 15 minutes, stirring once or twice.
  4. Blend until smooth with a stick blender. If using a jug blender, cool slightly and blend in batches.
  5. Taste and add sugar only if the soup is sharply acidic. Season with salt and black pepper, then warm gently.
  6. Toast the sourdough until crisp and golden, then spread lightly with butter.
  7. Ladle the soup into bowls and serve the toast immediately alongside.

Why canned tomatoes suit a quick soup

This smooth pantry tomato soup is simple enough for lunch but carefully balanced so it does not taste like warmed canned tomatoes. Slowly softened onion provides sweetness, stock adds depth and crisp sourdough makes the bowl feel complete.

Softening the onion before simmering

Use whole or chopped tomatoes that you already enjoy, and allow the onion to soften without browning. When blending hot liquid, use a stick blender or work in small batches with the blender lid vented.

Tomatoes, stock and sturdy sourdough

Use canned tomatoes with a rich red color and choose a stock that is not overly salty. Sourdough or another substantial bread stays crisp long enough to dip; thin sandwich bread softens almost immediately. Sugar is optional and should correct sharpness only after the soup has simmered and been blended.

Small additions for different moods

Add basil, smoked paprika or a little cream. Blend in white beans for extra body and protein. Turn the toast into cheese toast under the grill, or rub it with a cut garlic clove while hot.

Getting smooth soup without flat flavor

Onion needs the full gentle cooking time or its raw edge remains after blending. Do not use sugar before tasting, and never overfill a countertop blender with hot soup. Toast the bread at the end and serve it beside, not floating in, the bowl so it stays crisp.

Keeping the toast crisp

Serve in warm bowls with the toast on the side so it stays crisp. A swirl of yogurt or a few torn basil leaves make a useful finish.

Storing soup apart from bread

Refrigerate the soup for up to 4 days or freeze for 3 months. Store bread separately and toast fresh portions when reheating the soup.

Can I use a countertop blender instead of a stick blender?

Yes, but let the soup cool slightly, work in small batches and leave a safe vent for steam according to the blender manufacturer's instructions.