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Recipe by Jeni Wright

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1. Video tutorial: De-seeding tomatoes

1. Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2. Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4. Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

Latest comments and suggestions

Results 1-20

• Georgia Cameron

  12 November 2007

  Georgia Cameron commented on this recipe

  I made the soup as recipe said and it was gorgeous i would recommend this recipe to anyone. Georgia Cameron

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• Sif's Stuff

  22 November 2007

  Sif's Stuff rated and commented on this recipe

  

  My son was ill, and as usual demanded his tinned tomato soup. I decided to make this up for him and now he demands this when he is feeling poorly! I don't know about its healing properties but it tastes gorgeous.

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• Kingstarving

  28 November 2007

  Kingstarving rated and commented on this recipe

  

  I don't normally like tomato soup ( cream of tomato soup ) but tryed this 1 and it was great, tasted very nice.

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• Eleanor

  11 January 2008

  Eleanor rated and commented on this recipe

  

  Really lovely soup.

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• Bella the Beast

  11 January 2008

  Bella the Beast rated and commented on this recipe

  

  I will never buy another tin of tomato soup. Very easy to make and very tasty served with warm crusty bread.

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• Jules

  14 January 2008

  Jules commented on this recipe

  A great soup; I will definitely be making it again. I would, however, recommend adding a dash of seasoning.

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• sleepflower

  24 January 2008

  sleepflower rated this recipe

  

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• bobby

  12 March 2008

  bobby commented on this recipe

  Followed the recipe through and the soup came out very water not thick at all. Next time I make it I will use less water. I think about three quarters of a litre is enough if one likes it thick and creamy. I will let you know how it turned out. Very tasty and quick to make.

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• corned beef

  16 March 2008

  corned beef commented on this recipe

  sorry, but what an incredibly pretentious and long-winded way to make tomato soup. and with carrots and celery ? it's half-way to Vegetable soup ... you can use 2 tins of chopped tomatoes and it's fine so why mention SEVEN different varieties of tomato ? zzzzzz .... how confusing. just make an onion, butter and flour base, add stock and then the tomatoes and sieve. you don't need a blender. make it fresh each time, and I'd hate to be served soup if I knew it had been frozen. dear me ...

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• Button

  18 March 2008

  Button rated and commented on this recipe

  

  This was easy to make, and probably one of the best tomato soup recipes I have made. Will most certainly make it again.

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• lilyann

  21 March 2008

  lilyann commented on this recipe

  my soup turned out to be dissapointing. why do you not give method.

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• colleen

  11 April 2008

  colleen commented on this recipe

  this was easy to make and was really thick and creamy better than a tin. make big batches and freeze in portion size.

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• Mabel

  13 August 2008

  Mabel commented on this recipe

  I found this soup disappointing - very watery. Would not bother making it again

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• malc s

  31 August 2008

  malc s commented on this recipe

  I thought this was a great recipe and tasted lovely - if anyone thinks this is too much trouble i really dont think they followed the instructions - and if you want a thicker version just ad a few extra tomatoes and dont cover for the last 15 minutes - a+++++++ great !!!!

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• malc s

  31 August 2008

  malc s rated this recipe

  

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• UK_Retro

  07 September 2008

  UK_Retro rated and commented on this recipe

  

  I have made this twice now, 1st time was fine good and thick and very tasty. Kept in the fridge 3 days and then used it as a base for pasta sauce.. Last night I made it again this time I added a good table spoon full of pesto and a 1/2 tsp of paprika. This time I blitzed it longer and strained through a sieve. Using a ladle to help it through the mesh (was left with about a mug of mush in the sieve..the dogs loved this bit). Again a great success. I haven't tried freezing it yet as its so nice theres none left to freeze. Try it with a warm chunk of ciabata.

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• Breezy

  10 September 2008

  Breezy rated and commented on this recipe

  

  Really tasty ... hubby loved it and came back for thirds! I used just less than a litre of water, added a splash of worcester sauce and big pinch of sugar. Will def make again .. and again ...

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• alaska

  14 September 2008

  alaska rated and commented on this recipe

  

  Excellent ..... will have to make this again in the near future. Made this from a variety homegrown tomatoes which would have gone to waste. Followed instructions precisely but used slightly more tomatoes and added more sugar during the cooking process. Refrigerated half (froze the other half) and reheated the next day. The soup was thick and had a creamy texture after it had been through the blender at its highest setting. Thanks to UK_Retro for mentioning the Ciabatta bread as it complimented the soup brilliantly.

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• Jax Recipes

  22 September 2008

  Jax Recipes commented on this recipe

  Excellent - we had a glut of tomatoes & decided to try the recipe. It is lovely - even tasted like a well known brand of tomato soup! I sieved my soup and the soup was lovely and creamy without making any adjustments to the recipe. Will definately make again.

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• moey

  24 September 2008

  moey commented on this recipe

  i made this soup for lunch while staying with relatives and it went down well, it couldnt have been easier. they have continued to make it also. roll on next summer when the tomatoes are given to me from friends. i cant wait!

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http://www.bbcgoodfood.com/recipes/2075/

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Ingredients

• 1-1.25kg ripe tomatoes
• 1 medium onion
• 1 small carrot
• 1 celery stick
• 2 tbsp olive oil
• 2 squirts of tomato purée (about 2 tsp)
• a good pinch of sugar
• 2 bay leaves
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

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Difficulty and servings

Serves 4 for lunch or 6 as a starter

Preparation and cooking times

Vegetarian, Vegan, Low-fat

Ingredients

• 1-1.25kg ripe tomatoes
• 1 medium onion
• 1 small carrot
• 1 celery stick
• 2 tbsp olive oil
• 2 squirts of tomato purée (about 2 tsp)
• a good pinch of sugar
• 2 bay leaves
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

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