Tomato Plum Soup

5 from 1 vote
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Tomato Plum Soup is a delicious version of tomato soup with ripe plums added. Enjoy it for a weeknight dinner or as a starter for parties or get-togethers.

Here are some more soup recipes: Cuban Chicken Soup, Tomato Basil Bisque, Chicken Clear Soup, Tomato Florentine Soup, and Tom Kha Soup.

Tomato plum soup served in a bowl.
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Are you bored of the regular tomato soup and want some change? Then try this soup recipe made with tomatoes and plums. It’s a unique dish that you will most definitely love!

About Tomato Plum Soup

Tomato Plum Soup is a classic tomato soup cooked with ripe and juicy plums. The plums add a mildly sour taste that perfectly complements the sweetness of tomatoes.

This one-pot silky smooth soup is easy to make, needs basic pantry ingredients, and comes together in under 60 minutes.

Enjoy it for dinner with garlic bread, breadsticks, or a sandwich, or serve it as a starter for get-togethers, parties, or festive dinners.

Ingredients

Tomatoes – Use the best whole peeled tomatoes for the best-tasting soup.

Plums – Use fresh plums. Avoid the ones that are bruised or have black patches.

Broth – I have used vegetable broth, but you can also use chicken broth. If you do not have broth, use water, but the broth is highly recommendable as it adds a distinct flavor.

Seasonings – This soup uses dried basil, dried oregano, and pepper.

Unsweetened Heavy Cream – This is optional but recommended for a creamier soup. You can use coconut cream instead to make it vegan.

Others – You will also need light olive oil, onion, garlic, sugar, and salt.

How To Make Tomato And Plum Soup

Heat 1 tablespoon light olive oil in a large pot over medium heat.

Add ½ cup finely chopped onions and sauté until translucent (4-5 mins), stirring frequently.

Onions added to hot olive oil in a pan.

Add 2 teaspoon minced garlic to the pot and sauté for 1-2 minutes until fragrant.

Minced garlic added to the pot.

Pour 1 28 oz can of whole peeled tomatoes with their juices. Break up the tomatoes using a spoon or spatula.

Tomatoes added to the pan.

Add 2 cups of vegetable broth to the pot.

Stir in 1 teaspoon sugar, 1 teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly cracked black pepper. Bring the mixture to a simmer.

Broth and seasonings added to the pan.

Reduce the heat to low.

Cover the pot with a lid and allow the soup to simmer for 10-12 minutes, stirring occasionally, to help blend the flavors.

Pot covered with a lid.

Add 7 oz (200 g) deseeded and chopped plums and mix well. Cover and cook for 10-12 minutes.

Add chopped plums and mix well.
Pot covered with a lid.

Use an immersion blender to puree the soup directly in the pot.

Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids. Once the soup is blended, return it to the pot over low heat.

Blending the soup using an immersion blender.

Stir in ½ cup of unsweetened heavy cream.

Unsweetened heavy cream added to the pot.

Adjust seasoning as needed.

Let the soup simmer for 8-10 minutes to allow the flavors to meld.

Serve hot, garnished with fresh basil.

Ready tomato plum soup.

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Tomato Plum Soup is a delicious version of tomato soup with ripe plums added. Enjoy it for a weeknight dinner or as a starter for parties or get-togethers.
5 from 1 vote

Tomato Plum Soup Recipe

Tomato Plum Soup is a delicious version of tomato soup with ripe plums added. Enjoy it for a weeknight dinner or as a starter for parties or get-togethers.
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings: 4 people

Ingredients 

  • 1 tablespoon light olive oil
  • ½ cup finely chopped onions
  • 2 teaspoons minced garlic
  • 1 can (28 ounces) whole peeled tomatoes (undrained)
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly cracked black pepper (or to taste)
  • 7 ounces ripe plums (200 g, seeds removed and chopped)
  • ½ cup unsweetened heavy cream
  • fresh basil (for garnishing)
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Instructions 

  • Heat oil in a large pot over medium heat.
  • Add onions and sauté until translucent (4-5 mins), stirring frequently.
  • Add garlic and sauté for 1-2 minutes until fragrant.
  • Pour in the whole peeled tomatoes with their juices. Break up the tomatoes using a spoon or spatula.
  • Add vegetable broth to the pot. Stir in sugar, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
  • Reduce the heat to low.
  • Cover the pot with a lid and allow the soup to simmer for 10-12 minutes, stirring occasionally, to help blend the flavors.
  • Add plums and mix well. Cover and cook for 10-12 minutes.
  • Use an immersion blender to puree the soup directly in the pot.
  • Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids. Once the soup is blended, return it to the pot over low heat.
  • Stir in the heavy cream.
  • Adjust seasoning as needed.
  • Let the soup simmer for 8-10 minutes to allow the flavors to meld.
  • Serve hot, garnished with fresh basil.

Nutrition

Calories: 177kcal, Carbohydrates: 12g, Protein: 2g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 1061mg, Potassium: 155mg, Fiber: 1g, Sugar: 9g, Vitamin A: 867IU, Vitamin C: 7mg, Calcium: 41mg, Iron: 1mg
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