A deliciously healthy and nutritious Thermomix Tomato Soup recipe based on the original Jamie Oliver recipe... but converted to the Thermomix!
Prepared, cooked and ready to eat in just 45 minutes.
Now that the cooler weather has well and truly rolled around, it's time for us to bring you ALL of our favourite Thermomix soup recipes.
And this Thermomix tomato soup is right up there along with our chunky minestrone, Thai pumpkin soup and chicken noodle and corn soup!
Serve with our homemade Thermomix bread scrolls, sourdough loaf or pull-apart bread.
Why You're Going To Love This Soup Recipe
There's so much to love about our Thermomix tomato soup recipe!
- Based on the original and famous Jamie Oliver recipe - I loved the original recipe and couldn't wait to convert it to the Thermomix (and I've added a few little tweaks along the way which I think makes it even more delicious!).
- Vegetarian - this makes a great vegetarian dinner or meat-free Monday option.
- Low Carb & Low Calorie - this healthy soup contains just 115 calories and 16g carbs per serve.
- Ready In 45 Minutes - have this soup prepped, cooked and ready to eat in just 45 minutes. Perfect for busy weeknights.
What You Need
This budget-friendly Thermomix Tomato Soup is made using a handful of basic ingredients.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Vegetables - I use brown onion, carrot and celery in our tomato soup recipe. Roughly chop the vegetables before placing into the Thermomix.
- Garlic - use fresh cloves or jarred minced garlic.
- Olive Oil - for sauteing the garlic and vegetables.
- Chicken Stock - use either 2 tablespoons of homemade chicken stock or 2 teaspoons of chicken stock powder.
- Sugar - adding 1 teaspoon of sugar to the soup takes away the acidic flavour of the tomatoes.
- Tomatoes - my recipe uses a combination of freshly diced tomatoes and tinned tomatoes.
How To Make Tomato Soup In A Thermomix
Just 4 simple steps is all it takes to prepare and cook tomato soup entirely in your Thermomix.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Chop The Vegetables
Place the roughly chopped onion, carrot and celery into the Thermomix bowl.
Chop on Speed 6 for 5 seconds. Scrape down the sides of the bowl.
Step 2 - Saute
Add the garlic and olive oil to the chopped vegetables.
Saute the vegetables, garlic and olive oil for 6 minutes (scraping down the sides partway through) until soft and fragrant.
Step 3 - Cook The Soup
Add the remaining ingredients and cook for 25 minutes.
TIP: Use the splatter cover (if you have one) or place the rice basket over the top of the measuring cup hole to catch any splatters.
Step 4 - Puree
Allow the soup to cool slightly.
Slowly increase the speed to puree the soup (see important safety tips below).
Season with salt and pepper.
Expert Tips & FAQ
For safety reasons, do not at any stage allow the ingredients to exceed the max line (remember that TM31 bowls are smaller than TM5 and TM6 bowls, so you'll need to be extra mindful with the smaller bowl). Add your tinned and fresh tomatoes before the water and if you think it's getting close to the MAX line, only add enough water to keep it below the line (it's fine to use less than 400g of water).
When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 6. If the Thermomix starts to shake or splatter, turn it right down and increase the speed even more slowly.
Absolutely! Simply follow the instructions in this conventional tomato soup recipe.
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove-top before consuming.
Freeze any leftover soup in an airtight container for up to 3 months. Reheat directly from frozen or allow to defrost in the fridge before reheating.
Related Recipes
Ready to make some more batches of flavourful, healthy and family-friendly soups in your Thermomix? Great! Let's do it!
Here's a few of our favourites...
Thermomix Dinner Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Tomato Soup
Equipment
- Thermomix
Ingredients
- 180 g brown onion halved
- 230 g carrot roughly chopped
- 80 g celery roughly chopped
- 2 teaspoon minced garlic or 2 garlic cloves, minced
- 30 g olive oil
- 2 teaspoon chicken stock powder or 2 tablespoons homemade chicken stock concentrate
- 1 teaspoon sugar caster, raw or white sugar
- 400 g water see notes
- 800 g tinned diced tomatoes
- 400 g fresh tomatoes roughly chopped
Instructions
- Place the roughly chopped onion, carrot and celery into the Thermomix bowl. Chop on Speed 6, 5 seconds.
- Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl and repeat for a further 3 minutes, 100 degrees, Speed 2.
- Add the chicken stock, sugar, water tinned tomatoes and fresh tomatoes and cook for 25 minutes, 100 degrees, Speed 1 (see notes).
- Allow to cool and then mix until smooth by very slowly increasing to Speed 6 (see notes).
- Season with salt and pepper and serve immediately with fresh basil (optional).
Notes
- Chicken Stock - use either 2 tablespoons of homemade chicken stock or 2 teaspoons of chicken stock powder.
- Do NOT exceed the MAX line - For safety reasons, do not at any stage allow the ingredients to exceed the max line (remember that TM31 bowls are smaller than TM5 and TM6 bowls, so you'll need to be extra mindful with the smaller bowl). Add your tinned and fresh tomatoes before the water and if you think it's getting close to the MAX line, only add enough water to keep it below the line (it's fine to use less than 400g of water).
- Pureeing the soup - When pureeing the soup, allow it to cool slightly and then very slowly increase to Speed 6. If the Thermomix starts to shake or splatter, turn it right down and increase the speed even more slowly.
- Storing - Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove-top before consuming.
- Freezing - Freeze any leftover soup in an airtight container for up to 3 months. Reheat directly from frozen or allow to defrost in the fridge before reheating.
Bianca says
Hi!
How long should I let it cook for?
Lucy says
Hi Bianca, you will find all of this info in the recipe card at the bottom of the post. 🙂
Musty says
Can this soup be frozen?
Lucy says
Absolutely!
Adriana says
It was delicious ! Cheese on top, fresh basil ... yummmm. Thanks for sharing, a keeper
Lucy says
I'm so glad you enjoyed it!
Haru says
It was a total mess when I tried to puree. I had to puree in four different batches. (TM31). I was planning to strain it but my kids and my husband loved it even if it was quite "grainy". I used 800g of fresh tomatoes.
Thank you for the great recipe!
Harumi says
It was a total mess when I tried to puree. I had to puree in four different batches. (TM31). I was planning to strain it but my kids and my husband loved it even if it was quite "grainy". I used 800g of fresh tomatoes.
Thank you for the great recipe!
Anne says
Delicious I added more garlic just used frozen tomatoes from my garden instead of fresh amd tinned, and omited the sugar.
Lucy says
Great idea!
Maggie G says
Can I use only fresh tomatoes? How many can I use in this case?
Lucy says
Hi Maggie, you can but it will have a different taste of course. xx
Birdie Brown says
This soup is delicious, and very easy to make ?
Lauren Matheson says
We're so glad you enjoyed it 🙂