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Tomato soup


Marjorie Matheson, cancer survivor

Photo: ELLICSR Kitchen

This vegetarian soup is puréed and easy to swallow. Fresh tomatoes may help if you have a metallic taste in your mouth. This recipe can easily be doubled, and it freezes well.

1 tbsp olive oil 15 mL
1/2 cup finely diced carrots
125 mL
1/2 cup finely diced celery
125 mL
1–2 cloves garlic, chopped 1–2
1 large onion, finely diced 1
12 plum tomatoes, cut in half 12
3 cups vegetable (or chicken) stock 750 mL
1 bay leaf 1
1/2 tsp dried oregano 2 mL
1/2 tsp dried basil 2 mL

Heat the oil in a large pot. Add the carrots, celery, garlic and onion, and sauté for a few minutes. Add the tomatoes, and cook for 10 minutes. Add the stock, bay leaf, oregano and basil. Bring to a boil, turn heat down and simmer for 20 to 30 minutes until the vegetables are soft. Remove the bay leaf and purée in a blender or with a hand blender.

Makes 4 servings

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Nutrition information
Per serving
Calories 156
Fat 6 grams
Carbohydrates 20 grams
Fibre 4 grams
Protein 7 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.