A good tomato soup doesn't need cream or complicated ingredients to taste delicious. When fresh tomatoes are cooked with garlic, onion and thyme, their natural sweetness develops into a wonderfully rich flavour.

A little tomato paste adds depth, while fresh herbs and olive oil give the finished dish a bright, aromatic touch. Unlike traditional smooth tomato soups, this version has a rustic, slightly chunky texture that makes every spoonful particularly satisfying.

It's an excellent way to enjoy seasonal tomatoes and requires just one saucepan. Preparation and cooking time: 30 minutes. Serves 4–6.

What You’ll Need

900g fresh Roma tomatoes

2 tablespoons olive oil, plus extra for serving

1 white or yellow onion, halved and sliced

1 carrot, chopped

1 garlic clove, sliced, or more to taste

Salt and black pepper, to taste

2 tablespoons tomato paste

1–2 sprigs fresh thyme or 1 teaspoon dried thyme

475–710ml water

1 teaspoon sugar, optional

Chopped fresh parsley, coriander or basil, for garnish

1. Prepare The Tomatoes

Remove the cores from the tomatoes and chop them into medium-sized pieces. There's no need to peel them or remove their seeds unless you prefer a more delicate texture.

Leaving the skins intact saves preparation time and gives the soup its characteristic rustic consistency.

2. Create An Aromatic Base

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and garlic, then season with salt and black pepper.

Cook for 3–5 minutes, stirring frequently, until the vegetables begin to soften.

Add the tomato paste and stir for another minute. Briefly cooking the paste in hot oil develops its flavour and creates a richer foundation for the soup.

3. Cook The Fresh Tomatoes

Add the chopped tomatoes and thyme to the saucepan. Cook for 10–15 minutes, stirring occasionally, until the tomatoes begin to break down and caramelise.

Pour in 475ml of water, stir thoroughly and bring the mixture to a boil.

The softened tomatoes should release their juices and combine with the aromatic vegetables to create a naturally rich base.

4. Simmer And Season

Reduce the heat and let the soup simmer gently for approximately five minutes, stirring once or twice.

Remove the thyme sprigs if using fresh herbs. Taste and adjust the seasoning with additional salt and black pepper.

If the tomatoes are particularly acidic, add the optional teaspoon of sugar. For a thinner consistency, gradually pour in more water until the soup reaches your preferred texture.

5. Garnish And Serve

Ladle the soup into bowls and finish with freshly chopped parsley, coriander or basil. Add a drizzle of olive oil immediately before serving.

For a refreshing summer variation, refrigerate the finished soup for at least four hours and serve chilled with chopped cucumber, spring onions, bell pepper and parsley.

Alternatively, create a creamier version by blending the prepared soup with 240ml of soft silken tofu, plant-based yoghurt or plant-based milk.

Serve warm with crusty bread or chilled on a sunny afternoon. Either way, the combination of sweet tomatoes, fragrant thyme and fresh herbs creates a comforting dish that celebrates the flavour of seasonal produce.