Provençale Tomato Soup

  • Prep Time10 mins
  • Total Time35 mins
  • Makes6 servings
Provençale Tomato Soup

Photo: Maya Visnyei

In this Provençale Tomato Soup, a classic winter favourite is refreshed with the addition of new herbs and spices. Serve with our cheesy toasts, too.


  • 3 tbsp olive oil

  • 2 cups chopped onion

  • 1/2 cup chopped carrot

  • 2 tbsp chopped garlic

  • 1 1/2 tsp dried herbes de Provence

  • 1/8 tsp hot-pepper flakes

  • pinch ground allspice

  • 2 796-mL can whole tomatoes, mashed

  • 4 cups sodium-free chicken broth

  • 1 tsp grated orange rind

  • pinch granulated sugar

  • 1 tsp salt

  • 1/4 cup 35% cream, optional

  • 2 tbsp chopped basil

  • tomato salsa, to serve


  • Heat olive oil in a large pot over medium. Add onion and carrot and sauté for 4 min or until softened. Add garlic, herbes de Provence, chili flakes and allspice. Sauté for 1 min longer.

  • Add tomatoes, chicken stock, orange rind, sugar and salt and bring to a boil. Cover pot, turn heat to low, and simmer for 20 min or until vegetables are soft and flavours have combined. Add cream (if using) and basil.

  • Purée soup with a hand-held immersion blender (or let cool slightly before puréeing in batches in a blender).

Nutrition (per serving)

Protein 4g, Carbohydrates 18g, Fat 7g, Fibre 3g, Sodium 775mg.

Originally published in the Today's Parent March 2014 issue.