If you would like an Italian soup but do not have much time or ingredients, this recipe will help. It is also a clever way to eat your veggies (or hide them for kids). You can also use this as a sauce for pasta.

Difficulty: Beginner Prep time 10 mins Cook time 25 mins Rest time 5 mins Total time 40 mins
Servings: 4



  1. Gather your ingredients
  2. Chop

    Chop all the veggies, except for the basil.

  3. Prepare base

    Heat the oil in a medium sized pot. Add the garlic, onion, celery, pepper flakes and carrot. Let them sweat for 3-4 minutes.

  4. Add the chopped tomato and sauté for 2 minutes.
  5. Add the rest

    Add the wine, canned tomatoes, tomato paste, and water (used to rinse the cans) and stir everything.

  6. Cook

    Cover and cook until the veggies are soft, around 20 minutes.

    Every 5 minutes it would be wise to stir to avoid sticking and burning, and to check to see if it needs more water.
  7. Blend

    When it's ready, let it cool for about 5 minutes. Put it in the blender.

    Please remember to use a towel to protect your hand, since the vapor can burn you. Blend until you get the desired texture. Some preferred very creamy, and others prefer a more rustic texture.
  8. Final touches

    Return to the pot and season with salt, pepper, and any extra pepper flakes to taste. Add milk if desired and the basil and cook for 1-2 minutes.

  9. Serve with parmesan and croutons if desired.


This recipe freezes well. However, if freezing it is best to do so without milk. You can later add it when serving.

This soup can be used as a sauce for pasta, with or without the evaporated milk.

If you want a sweeter soup (some tomatoes are more acidic), you can add 1 tsp of sugar in the last step when seasoning with salt and pepper.

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