Tomato soup

Tomato soup

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(170 ratings)

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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)

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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

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Comments

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williamson's picture

I was disappointed in this soup - very watery. I wonder, do you ever test these recipes? I also added garlic and much less stock than the recipe said. Not mad about it.

caroleharding's picture
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Made this to see if my daughter would eat it - she normally just likes the tinned stuff. It went down a treat. I used tinned tomatoes though - 2 tins and less stock, about 800ml. Probably not as good as using fresh tomatoes, but still lovely and a useful recipe for the winter.

liezeldutoit's picture
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Very dull, I prefer a spicy tomato soup.

ben2311's picture
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Just tried this , and it was so easy and really lovely.

davidnunn1's picture

To make it thicker, add a couple of cubed potatoes rather than reducing the stock volume. Also, I find that roasting tomatoes before use (sprinkled with dried basil, salt, pepper and olive oil) along with some sliced red pepper makes a much richer flavour. I love fresh basil, and so would add a lot more to this recipe!

vikster24's picture
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Great recipe. Used my first batch of homegrown tomatoes- added in my sister-in-laws spare peppers and used my own bayleafs from my new tree. It was delicious. Added a few chillie flakes to give it some extra punch!

poppypower99's picture

just made the soup for the 1st time and what a gorgeous taste it has, must admit i used less stock (three quarter of litre) because i wanted thicker soup but didnt change anything else, it is the best way to use the glut of tomatoes i have at the moment and will be making it again without question, just made some crusty bread to go with so will be in heaven later on

carolpwilson's picture
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Made this yesterday from our glut of home grown cherry tomatoes. Following comments about it being watery I added a couple of medium sized diced potatoes with the tomatoes and the same amount of stock as suggested and it was a good consistency after blitzing in the food processor. We thought it was very tasty and I will definitely make it again even if I have to buy the tomatoes!

joannelferguson's picture

This soup is delicious. I didn't have celery or a carrot! so I added a courgette chopped for the texture and it is lovely. I can't believe it is so tasty.

wynistheking's picture
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Excellent and easy to make, it shows up the tinned variety for what it is, tasteless
Have made this soup for a couple of years, as with others I use surplus tomatoes from greenhouse, used tigrella and gardeners delight his year.Have also tried it with shop bought tomatoes in spring and still ok. I add a bit more celery, but that's the fun of cookery, just make it the way you like it.
And it's also very healthy!

polegateman's picture
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This recipe worked well, and I will be making a lot more as my tomato plants yield their succulent fruits!

I varied the stock slightly, using a mixture of bouillon and soya bean soup paste (miso), which was delicious.

craftyliz's picture
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I have made this soup several times but after the first time I used less water to make it thicker- we found it a bit too watery. I also added some chilli flakes to spice it up a bit. It freezes well.

maggiebauducco's picture
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This is the easiest and best tastin tomato soup I have ever made

roslyn61's picture
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Made this soup with cherry tomatoes, I've been growing them in my greenhouse and had way too many, all my family loved it!
I used a homemade chicken stock, made from bones, and also added a bit of soy sauce, to taste, at the end.
So simple to make, I am sure it will become a regular thing in my household.

tutty1's picture
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Made this using my own home grown tomatoes, came out excellent. Very tasty.

thickhead's picture

sirs,this was just as good as you said although i did had aclove of garlic with the onion and carrot .great stuff.

stampsy's picture
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Easy to follow and delicious!

kerryh33's picture
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I made this yesterday and i loved it. I found it easy to make, and you can add extra's, depending on your tastes. I added a good few teaspoons of sugar, and some smoked paprika, makes it really good. I don't see why you couldn't add a red pepper, or a small chilli, if you like a bit of spice. I would definatly recommend blending the soup, celery always seems to take forever to cook, plus the blending action actually gives it a creamy texture, i did add some double cream though!!!Would definalty cook it again.

thewoodski's picture
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Oh my God, I have just made this and MrsWoodski is very impressed. I'm knew to cooking and this was really simple to make. I didn't have a carrot so chopped up a pepper instead and added some chilli. DELICIOUS. Thanks for that.

jeanius's picture
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Used little less stock as suggested and sieved before serving, we all loved this soup. Good way to use up the glut of tomatoes from the greenhouse. Will definitely make again when more tomatoes ripen.

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