Easy Tomato Soup With A Crunch

Easy Tomato Soup With A Crunch

An easy and classic tomato soup topped with crunchy MATES.


  • 2 Tbsp olive oil
  • 1 medium yellow onion, (finely chopped)
  • ⅓ cup chopped carrots
  • 4 garlic cloves, (1 Tbsp minced)
  • 56oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
  • 2 cups chicken or vegetable broth
  • 1 tsp thyme leaves
  • 1 loose-packed cup chopped fresh basil, plus more to serve
  • 1 Tbsp balsamic vinegar
  • Sea salt and freshly ground pepper



  1. Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in crushed tomatoes, broth, vinegar, and thyme leaves and simmer for 20 minutes.
  2. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
  3. Garnish the soup with basil leaves and top with Mates
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