Main Course
5-Minute Creamy Tomato Soup
A good tomato soup should be bright, silky and deeply savoury — and this one takes just five minutes to make. Passata gives you a head start, while a little tomato purée concentrates the flavour. The clever addition is cottage cheese, quark or cannellini beans, blitzed into the soup for a naturally creamy finish and a little more staying power.
No chopping, no roasting, no fuss. Just a saucepan and a stick blender.
Kitchen note: This is deliberately a shortcut recipe. There is no need to sauté onions, roast tomatoes or reach for the food processor. Good-quality passata does the heavy lifting, making this an excellent “what can I make in five minutes?” lunch.
Adding cottage cheese or quark brings protein to the bowl, while cannellini beans add both protein and fibre. It is a small change, but one that turns a simple bowl of tomato soup into something more substantial and satisfying.
Adding cottage cheese or quark brings protein to the bowl, while cannellini beans add both protein and fibre. It is a small change, but one that turns a simple bowl of tomato soup into something more substantial and satisfying.
Ingredients
- 400 ml passata
- 2 tbsp tomato purée
- 300 ml vegetable stock
- 120 g cottage cheese or quark or ½ x 400g tin cannellini beans, rinsed and drained
- ½ tsp sugar
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and freshly ground black pepper
- 2-3 tbsp cream optional
To serve
- Fresh basil or parsley
- A drizzle of extra-virgin olive oil or cream
- Toasted sourdough or croutons optional
Method
- Add the passata, tomato purée and vegetable stock to a saucepan. Stir in the sugar, garlic powder and onion powder, season with salt and pepper, and bring to a gentle simmer.
- Cook for 3–4 minutes, allowing the tomatoes to soften and the flavours to come together.
- Remove from the heat and add the cottage cheese or quark. Blitz until completely smooth and creamy. If using cannellini beans, add them in place of the dairy and blitz until silky.
- Stir through the cream, if using, then taste and adjust the seasoning. Depending on the passata, you may want another small pinch of sugar to round out the acidity.
- Ladle into warm bowls and finish with a little olive oil or cream, fresh herbs and plenty of black pepper. Serve with toasted sourdough for dipping.
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