Better Than Watties Tomato Soup

So I remember as a child my mother whipping open a can of Watties Tomato Soup for something quick & hot for a weekend lunch which almost always was accompanied by buttered toast or sometimes even cheese on toast.  I loved dunking my buttery soldiers or stringy cheesy toast into the rich tomato liquid.  

While wanting to recreate the nostalgia of the comfort that Tomato Soup often gave me (actually I was just relieved my mum hadn't made what I thought was her horrid vegetable soup, however on reflection it would have been healthier than the Watties canned variety which I now appreciate of course) I also wanted to make sure that this really was nourishing, made with organic wholefoods & not full of sugar & over salted so here is what I managed to put together in less than 10 minutes.  

I wanted to keep it chunky this time around but you could also make this soup smooth in a powerful blender like my Optimum 9400 or if you want to walk away & come back in 20 minutes to a hot soup ready made then use the Optimum 20 in 1 Thermocook Multi Appliance on the Quick Soup Function.

Remember the organic wholefood ingredients can mostly be found on the website & the links to find them are highlighted in red below or simply use the search box top right hand side of screen.


Ingredients - 4 adult serves approx.

3 Cups of prepared free range or organic chicken bone broth (basic bone broth recipe here) or organic vege stock

1 TBSP Blue Coconut Cooking Oil or Organic Cold Pressed Coconut Oil

1 organic red or brown onion chopped finely

1 clove organic garlic peeled & grated or 2 tsp organic garlic powder

2 tsp organic cumin powder

2 tsp organic sweet or smoked paprika powder

1 heaped tsp Organic Dijon Mustard

2 TBSP Organic Tomato Paste

300 - 400ml Organic Tomato Passata (puree)

1 C Fresh Organic Tomatoes chopped rough cubed or 1 x 400g tin chopped Organic Tomatoes 

1 TBSP Organic Apple Cider Vinegar 

Himalayan Salt & freshly ground Organic Black Pepper to taste



1.  In a large saucepan on a moderate heat melt the coconut oil & gently sautee the onion, add the spices, dijon mustard & tomato paste & gently cook out for 2 minutes on moderate heat.  

2.  Add the bone broth or vegetable stock along with the Tomato Passata, chopped Tomatoes & Apple Cider Vinegar & bring up to a simmer for 5 minutes.  Season to taste with Himalayan Salt & freshly ground organic black pepper.  Ready to serve.

Serve with diced organic avocado if in season, a drizzle of organic olive oil or hemp oil.  

We like to have a low carb paleo gluten free bread toasted with this soup which you can either buy & toast or you can make your own Low Carb Bread (recipe soon to come), slather with butter or coconut oil or slices of aged cheddar popped under the grill until bubbly. 

Alteranatively you can pop all soup ingredients in your Optimum Thermocook or Optimum Blender as mentioned above.