Tomato soup in the Thermomix® in 20 minutes: chop the onions and garlic, sauté them, add the tomatoes and stock, cook, then blend. That is the complete process. What makes the difference is not the method but the tomatoes themselves, and whether you balance the acidity correctly.
Tomatoes are naturally acidic. The classic fix is a pinch of sugar, and it is in this recipe for good reason. It neutralises the acidity without making the soup taste sweet. Leave it out and you get a soup with a sharp bite. Marjoram and thyme go in dried here and work together with the olive oil that sautés the onions and garlic at 120 °C. This base matters more to the flavour than the cooking time.
Thermomix® Tomato Soup
Ingredients 0 / 9 ✓
- 1 onion
- 1 garlic clove
- 30 grams olive oil
- 500 grams tomatoes
- 400 grams vegetable broth
- 1/2 tsp white pepper
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 pinch sugar
Instructions 0 / 6
-
1
Peel and halve the onion, peel the garlic, add both to the mixing bowl, chop for 3 sec./speed 5 and push down with the spatula.
- 1 onion
- 1 garlic clove
-
2
Add olive oil to the mixing bowl and sauté for 3 min./120 °C (TM31: Varoma)/speed 1.
- 30 grams olive oil
-
3
Meanwhile, wash tomatoes, cut in half and remove stalk.
- 500 grams tomatoes
-
4
Add the tomatoes to the mixing bowl and chop for 7 sec./speed 4.
- 500 grams tomatoes
-
5
Add remaining ingredients to mixing bowl and cook for 15 min/100 °C/speed 1.
- 400 grams vegetable broth
- 1/2 tsp white pepper
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 pinch sugar
-
6
Blend for 30 sec./speed 4 - 9 gradually ascending.
Tip: Instead of 500 g fresh tomatoes, you can also use 400 g chunky tomatoes from a can. The cooking time in step 5 is then reduced by 5 minutes. Add a small bowl of sour cream to the table, then everyone can finish off their soup with a creamy topping.
Nutrition per serving
Fresh tomatoes or tinned tomatoes?
The recipe uses fresh tomatoes. In summer that is the first choice: fully ripe vine tomatoes or San Marzano tomatoes have more natural sweetness and less watery bitterness than winter glasshouse tomatoes. From October to April We recommend using chopped tinned tomatoes instead. They are harvested ripe and processed straight away. The cooking time shortens by around 5 minutes because the flesh is already broken down.
The stock also makes a real difference. Anyone who keeps homemade vegetable stock powder made in the Thermomix® will notice the difference straight away compared to a stock cube. The base becomes deeper and more rounded without needing any extra ingredients.
Blending: increase gradually from speed 4 to 9
After cooking, blend the soup by gradually increasing from speed 4 to speed 9. This step matters and is not optional. Jumping straight to speed 9 risks hot splashes under the lid. The 30 seconds of gradual increase are enough to produce a completely smooth soup.
Cream or cream cheese can be added afterwards if you want a creamier soup. This is noted as a tip on the recipe card: put a small bowl of cream on the table and let everyone decide for themselves. For an even more intense tomato flavour, add 1 tbsp of tomato purée when sautéing and let it cook with the onion base for 2 minutes. The colour deepens and the flavour becomes richer.
TM31: Varoma temperature instead of 120 °C
The sautéing step runs at 120 °C, speed 1. On the TM31 this temperature cannot be set manually. The maximum is 100 °C. Use Varoma temperature instead, which is functionally equivalent to 120 °C and is already noted as a hint on the recipe card. TM5, TM6, and TM7 work without any adjustment.
More soups and tomato recipes
If you make tomato soup regularly: our creamy tomato soup has a slightly different spice base and is finished with cream cheese rather than cream, if you are looking for a richer version. You will find all our other tomato ideas in our collection of Thermomix® tomato recipes.
What makes our recipe different from Cookidoo and other versions
Goes well with: baguette and basil pesto.
The official Cookidoo recipe uses 100 g of tomato purée and a splash of red wine for depth, plus dried basil and oregano. We take a different approach: fewer ingredients, a clean sauté, and balancing the acidity with a pinch of sugar rather than alcohol. For an even fresher finish, add a handful of fresh basil at the end on speed 9. It lifts the soup immediately. Add the garlic only after the onion, otherwise it turns bitter. That way the tomato stays in the foreground without tomato purée or wine masking its natural flavour.
