Best 8 Onion Tomato Soup Recipes

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Indulge in the comforting warmth of this classic Onion Tomato Soup, a harmonious blend of sweet and tangy flavors. This culinary delight is a symphony of flavors, featuring caramelized onions that impart a rich sweetness, perfectly balanced by the tangy tomatoes. The addition of fresh herbs like basil and thyme elevates the taste profile, while a hint of spice from red pepper flakes adds a subtle kick. This soup is not only delicious but also incredibly versatile. It can be enjoyed as a light lunch or served as a hearty appetizer. You can even transform it into a complete meal by adding your favorite protein, such as grilled chicken or sautéed shrimp. This recipe provides step-by-step instructions for creating the perfect Onion Tomato Soup, along with variations for a creamy version and a vegan alternative. So, gather your ingredients and embark on a culinary journey that will tantalize your taste buds and warm your soul.

Here are our top 8 tried and tested recipes!

ROASTED TOMATO, PEPPER, AND RED ONION SOUP



Roasted Tomato, Pepper, and Red Onion Soup image

This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !

Provided by FlemishMinx

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/4 lbs ripe tomatoes
1 red onion
1 red bell pepper
3 cups vegetable stock (or 3 cups water plus 1/2 vegetable bouillon cube)
1 tablespoon olive oil
4 -8 sprigs fresh sage
salt and pepper

Steps:

  • Wash and halve the tomatoes.
  • Halve the pepper, removing the core and seeds.
  • Cut the onion in quarters.
  • Place the vegetables and two sprigs of sage on a large bake pan.
  • Sprinkle with the olive oil.
  • Bake for 30 minutes in the oven at 400 degrees.
  • Remove the vegetables from the oven and place them in an ovenproof dish.
  • Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
  • Allow the vegetables to cool.
  • Puree with a handblender.
  • Reheat in a pan on the stove when ready to serve.
  • Garnish with chopped sage.

TOMATO GARLIC ONION SOUP



Tomato Garlic Onion Soup image

Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

20 garlic cloves (more if you like)
2 medium onions, sliced
2 tablespoons olive oil
3 cups tomatoes, peeled and chopped
2 cups tomato juice
2 cups beef broth
8 slices French baguettes, toasted
4 ounces swiss cheese

Steps:

  • Blanche the garlic for about 30 seconds until slightly soft.
  • Cool, peel, and thinly slice.
  • Saute onions in oil until they are soft and golden.
  • About 10-15 minutes.
  • Add garlic, tomatoes and tomato juice to onions.
  • Bring to a boil, then reduce and simmer 30 minutes.
  • Preheat oven to 450°F.
  • Add beef broth and bring back to a boil.
  • Ladle into oven-proof bowls and top with toast and cheese.
  • Put in oven until cheese is melted.

FRENCH ONION TOMATO SOUP



French Onion Tomato Soup image

"Tomato juice gives extra flavor to this wonderful soup that is so quick and easy to prepare," comments Clara Honeyager of Mukwonago, Wisconsin. "I found the recipe many years ago in a tomato recipe book of my mother's and have shared it with many people."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups thinly sliced onions
1 garlic clove, minced
2 tablespoons butter
1 can (46 ounces) tomato juice
2 teaspoons beef bouillon granules
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
6 slices French bread, toasted
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally., Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

Nutrition Facts :

ONION TOMATO SOUP



Onion Tomato Soup image

"Fresh herbs really make the difference in the flavor of this low-fat vegetarian soup," notes Lisa Blackwell from Henderson, North Carolina. "It tastes especially delicious when it's could out," she adds.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 cups thinly sliced onions
4 teaspoons olive oil
2-2/3 cups tomato juice
2 cups water
2 tablespoons minced fresh basil
2 teaspoons minced fresh oregano
1 teaspoon sugar
1 teaspoon celery salt
2 cups diced seeded plum tomatoes

Steps:

  • In a large saucepan, saute onion in oil until tender. Add the tomato juice, water, basil, oregano, sugar and celery salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Add the tomatoes; cook 10 minutes longer.

Nutrition Facts : Calories 82 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

RED PEPPER, TOMATO AND ONION SOUP.



Red Pepper, Tomato and Onion Soup. image

I love this, and always feel I'm getting some much needed fruit and veg into my diet. Serve with crusty bread or on its own.

Provided by samcp4

Categories     Onions

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

1 (400 g) can chopped tomatoes
1 red bell pepper, deseeded and cut into quarters
1 red onion, finely chopped
1/4 pint vegetable stock
1 teaspoon paprika
1 teaspoon dried basil

Steps:

  • Grill the pepper skin side up until the skin is black.
  • Allow the pepper to cool and peel off the skin and roughly chop the flesh.
  • Place the pepper flesh, tomatoes, onion, stock, paprika and basil into a saucepan.
  • Simmer for 15 minutes.
  • Blend, strain, heat through gently and serve.

FRENCH ONION SOUP ( WITH TOMATO PASTE)



FRENCH ONION SOUP ( WITH TOMATO PASTE) image

Categories     Tomato

Number Of Ingredients 7

This past spring we made an amazing soup l'onion. It was from a recent New York Times Magazine (the original recipe dated to 1908 I think). It involved about 12 onions sweated
2 baguettes
some fancy Gruyère like cheese
and a simple tomato paste. The cheese is baked onto rounds of baguette and layered with the onions and the tomato paste inside of the pot then baked for a while. It was absolutely fantastic
crispy and creamy. It would be well worth it to find this recipe
I couldn't find it in a quick interweeble search
but if i run across it i will send it to you.

Steps:

  • as above

ONION AND TOMATO NOODLE SOUP



Onion and Tomato Noodle Soup image

Very simple - a meal in itself. Was published in an Indian children's magazine - Gokulam, some years ago.

Provided by Goldcrest

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 large onion, quartered
1 medium tomatoes, deseeded and quartered
1 clove garlic
plain cooked noodles (any kind and as much or as little as you want)
salt and pepper
water

Steps:

  • Blend together the onion, tomato and garlic in a blender, until smooth.
  • Add water to it depending upon how concentrated or dilute you want the soup to be.
  • Place the mixture in a saucepan and bring to a boil.
  • Continue to cook on a low heat for 4-5 minutes.
  • Add desired amount of cooked noodles and cook for 2 minutes.
  • Add salt and pepper to taste and serve hot.

Nutrition Facts : Calories 44.8, Fat 0.2, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 10.5, Fiber 1.8, Sugar 4.8, Protein 1.3

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING



TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING image

Categories     Salad     Soup/Stew     Egg     Leafy Green     Tomato     Vegetable     Appetizer     Side     Easter     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Wheat/Gluten-Free     Dinner     Lunch     Salad Dressing     Basil     Spring     Summer     Winter     Healthy

Yield 4

Number Of Ingredients 3

1 litre homemade tomato purée (you may use store bought as well), 2 cups filtered water 4 large yellow onions, sliced 1 clove garlic (minced), 2 tablespoons extra virgin olive oil, 1 sprig of fresh thyme, 1 sprig of fresh basil, Sea salt and pepper to taste
3/4 cup grapeseed oil, 1 whole egg (raw), 1/4 teaspoon Dijon mustard, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon raw honey ,1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1 tablespoon prepared horseradish, Sea salt and pepper to taste
1 5-ounce package baby arugula, 4 to 6 hardboiled eggs, Roasted hazelnuts for garnish

Steps:

  • Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your soup has a rich, sweet flavor.
  • Use a variety of onions. White, yellow, and red onions will all add different flavors to your soup.
  • Don't be afraid to experiment with different spices. Cumin, coriander, and paprika are all great additions to onion tomato soup.
  • If you like a creamy soup, you can add a dollop of yogurt or sour cream before serving.
  • Serve your soup with a side of crusty bread or crackers.

Conclusion:

Onion tomato soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give onion tomato soup a try.

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