There’s something about a rich red soup with cream, parmesan and fresh ciabatta that makes even this really quick budget meal an affair.  (Admittedly, I have a weakness for Woolworths’ fresh baked ciabatta, which is not so much a ciabatta, (not so many holes), but is nonetheless soft and crispy in all the right places).

If you have chosen to make your Napolitana Sauce with Carrots & Onions, you could use just 1 Carrot and one stick of celery.  If you didn’t add the tomato puree, add it to the soup for a lovely sweetness.

Midweek Tomato Soup


  • 1/3 Napolitana Recipe (about 1 liter)
  • 1 onion (approx 150g)
  • 2 large carrots
  • 2 sticks celery
  • 500ml chicken stock.or bone broth
  • Dried herb of choice (recommended: basil, thyme or oregano, or a combination)
  • Cream (can be coconut cream)
  • Oil for frying
  • Salt, Pepper
  • Optional: Sun-Dried Tomatoes (rehydrated, or in oil) or tomato puree
  • To serve: Parmesan cheese, Basil oil or Pesto and crusty bread (or, if you’re following a Paleo diet, you can use chopped olives instead of the parmesan, or bacon)



  1. Gently fry the onion,carrots and celery until soft.and sweet.
  2. Add the chicken stock or bone broth and the Napolitana sauce
  3. Once the vegetables are soft, blend with a stick blender (make sure to keep the blender immersed). until smooth. For an even silkier finish, blend in a jug blender (but this will have to be done in batches).
  4. Serve with a good dollop of cream, or parmesan cream*, and a drizzle of basil oil**



* Parmesan cream: A mixture of cream & freshly grated parmesan

**Basil oil:  Fresh basil leaves blended with olive oil (to the consistency of runny pesto), (make a batch and freeze in ice cube trays)



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