Tomato soup

Tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(168 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Skill level

Easy

Servings

serves 4 for lunch or 6 as a starter

To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition nutrition per serving for four

kcalories
123
protein
4g
carbs
13g
fat
7g
saturates
1g
fibre
4g
sugar
1g
salt
1.08g

Ingredients

  • 1-1¼kg/2lb 4oz-2lb 12oz 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
  • 1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. 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 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
  2. Spoon 2 tbsp olive 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. Tear 2 bay leaves 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 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), 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.

Recipe from Good Food magazine, September 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
MIKEOLLIE9699's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Although this is a really great soup I have only given it 3 stars as I am SERIOUSLY CONCERNED about the safety aspects of this recipe. I have just experienced a nasty scald to face and chest following this recipe!!!. The recipe says leave soup to cool for seconds before putting through the blender and I did this and it exploded over my face and neck. I followed all instructions exactly and only 3/4 filled blender. I also left it longer than seconds about 10 minutes. This is VERY DANGEROUS. I do not want someone else to go through this. Maybe I should have used my own sense but sadly didn't on this occasion. I am still very shaken after 3 hours and had to telephone my doctor. I have had burns cream applied. PLEASE CHANGE THIS RECIPE NOW AND REMEMBER TO EXERCISE CAUTION WHEN ADDING RECIPES!

foodschmood's picture

I've just read your comment and agree the instructions are misleading and in this case quite dangerous. I blew the lid off my blender once (the soup missed me but hit my ceiling). Without getting too technical, these impressive little explosions are caused by hot liquid in a confined space. The hot liquid expands and because it has nowhere to go, it blows the lid off the blender..... kaboom!!!
If you don't already have one, get yourself a 'stick' blender and blend soups etc. in the saucepan. Waaay simpler..... and much safer. Good luck.

simjai's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am not really a soup fan, but I had a lot of tomatoes and decided to use this recipe .It was so delicious that I made two batches and as I am on a diet it was so low in calories too.

broms001's picture

tesco value chopped tomatoes work just as well just 1 tin

Casca's picture

I didn't think this recipe was that great on the first day that I made it, but a few days later I reheated the leftovers from the fridge and it was so much better. Thicker and with more intense flavour. I cooked some beef and red wine ravioli until just al dente and threw them in the soup, and that made it even more special.

CillaNeo's picture

This is just delicious, I'm typing this as i'm eating a bowl, I added two celery sticks and two carrots, just wow!! Better than the tin!

djryry15's picture

Delicious, tastes great! Easy to make too.

tasha_seh's picture

I have just made this soup for lunch at home. Was amazing and really simple to follow. I didn't have any tomatoes at home so I used 1 tin of peeled tomatoes instead and mushed the tomatoes throughout cooking. Once blitzing at the end it was all smooth and lovely. I also chopped a chilli in there as pointed out in the comments.

Would definately make it again!!!!

SuBu's picture

Have just made this soup for my lunch at work for next week - really tasty and the recipe was simple to follow! I added a little bit of milk in with the stock (decreased the stock accordingly) to make it a bit creamy looking but without the calories of cream. I also added basil leaves to the tomato mixture before whizzing and at the end some worcestershire sauce - delicious!!

symjc's picture

Have just made this,excellent recipe and sooo easy to make,I added a little chilli powder when softening the veg just for an added kick.

michelleb1310's picture

This is a lovely soup, it needs plenty of seasoning though and a generous pinch of sugar (I used a rounded teaspoon) Also I found it much nicer from being sieved, more silky.

suzanne1307's picture

Great recipe so easy to make, now I know what to do with all my home grown tomatoes after the summer.

haslop's picture

Really impressed with how easy and tasty this recipe is. Followed the recipe, and also added 1 red chilli - delicious!!!

tara-m's picture

Really darn tasty, I halved the ingredients though as just two of us and still got about 6 servings out of the batch. Better than Heinz and healthier!

BIDDYKINNEGO's picture

So tasty and easy to make . !!!

weldonblue's picture

I have just made this soup, and am thrilled with the results. Followed the recipe to the letter, ( make sure you chop up carrots and celery quite small), This will become a family favourite. Really great for lunch with crusty bread.

Flirtyfabgirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Well i cant cook at all but thought with having a 15 month old i wanted to cook fresh and she loves soup. Well followed recipe, added a pinch of crushed chillis, mixed herbs and small double cream. i didnt remove bay leaves i zapped them up in the soup and not only did my lil one love it but my husband is an executive chef and he said its one of the best soups hes ever tasted!!!!! well after nearly fainting with that compliment i can honestly say ths recipe is fantasic!!! Xxx

stilllearning7's picture

I think this soup is brilliant! The only thing is I accidentally put in 2 tablespoons of tomato puree instead of teaspoons but it was brilliant! Lovely soup, thank you.

annberlin's picture

this is an easy tasty soup will definitely make it again.

Pages

Questions

Tips