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Tomato soup

Tomato soup

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(194 ratings)

Easy

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

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: nutrition per serving for four

  • kcal123
  • fat7g
  • saturates1g
  • carbs13g
  • sugars1g
  • fibre4g
  • protein4g
  • salt1.08g
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Ingredients

  • 1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 medium onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 squirts of tomato purée (about 2 tsp)
  • a good pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 bay leaf
  • 1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

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.

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Comments (277)

rachie66's picture
4

Just made this soup using my own grown tomatoes added chilli flakes for extra kick....wow.also had home made bread to accompany it

fatetom's picture

Great tasty and easy

marc54ola's picture
5

I added a couple of red peppers and a good handfull of basil at the same time as the tomato and left out the bay what a difference this made to the end product fantastic.

imcountingufoz's picture
4

I made this today and added some red lentils in to thicken it a little. Lovely lovely, I'll definitely make it again!

imcountingufoz's picture
4

I made this today and added some red lentils in to thicken it a little. Lovely lovely, I'll definitely make it again!

jennycowen's picture

imade this soup last week absolutly lovely no more tin soup for my family only addition was before serving iadded drop of cream this made the soup lovelyand creamy .making it again today have to use those tomatoes some how!

carolinewoods9's picture

Just made this soup after my Mother -in-law gave me a load of tomatoes from her allotment. It was quick and easy to make and tastes lovely. My 9 year old son said it's the best tomato soup he's ever tasted. Will certainly make it again.

marlenethomson's picture
5

My daughter is not a fan of soups, but really enjoyed this one. High praise indeed!

carlasmith's picture

Hi, I've made this recipe lots of times and love it! I generally make it without the onion and add more than the suggested 'pinch' of sugar. I also add some Worcestershire sauce just before serving. Brilliant recipe, thanks Jeni.

adi3000's picture

hi again did this recipey but put courgette in, instead of celery it was really whole some soup and was easy to make i used cherry tomatoes so you need to use less tomato puree. definatley worth the effort.

suzannejefford's picture
4

Lovely soup, excellent recipe. Next time though would remove the seeds when preparing the tomatoes as pushing the soup through a sieve is messy, time consuming and takes out a little of the tasty pulp. I did blend the soup, but the seeds were still there. I used less stock than suggested, and it was really tasty.

suzannejefford's picture
4

Lovely tasty soup, excellent recipe. Next time though I'd take the seeds out when preparing the tomatoes as sieving the soup takes out some of the good pulp as well as the seeds.

yummy-mummy-to-be's picture
2

I'm not sure about this recipe. It may be the tomatoes that i used but i just found that it didn't really have much taste to it. I could taste the celery more than the tomatoes and i'm not really a big lover of celery. I made it in batches for a diet that i am on and still have some left in the freezer after making it about 2 weeks ago. Because it smelt sooooooo gorgeous when cooking (before being blended) i imagined it to taste out of this world. I added garlic for extra flavour and also some hot chilli sauce after cooking as i felt it would liven u the blandness of the recipe and it did help somewhat. I woudn't make it again.

gillianblackburn's picture

This was brilliant my boyfriend loved it! Would make again, but with less chicken stock.

feefeescotty's picture
3

Very easy and very nice. I would add a touch more seasoning next time altough thats just personal prefereance.

zoepup's picture
5

I made this soup yesterday. I like to make a batch of soup on a sunday for my lunch in the week and this soup is just lovely. Very tasty and will be making it again!

philipparowley's picture
5

Delicious! I took other reviewers' advice and used less stock as I prefer a thicker soup and it's perfect! I agree the instructions may be basic but for someone new to cooking or little ones, it's great. A great way to be thrifty and scoop up a load of tom's that are about to be past their prime and turn them into fab comfort food!

kaytiekay's picture
5

This is the first soup I have ever made and it was fab. Put a red pepper in and left out the celery. I put in another good pinch of sugar at the end and added salt and pepper. I used the last of my home grown tomatoes and bought 2 packs. Followed some of the comments like leaving the lid off for the last 15 mins and reducing the stock and this worked really well. It's also amazing how much it thickens up and tastes creamy when you give it a really good blitzing in the blender, no need to add any sort of cream. I froze a few portions and found it tasted even better when defrosted and heated up. Great!

ellalaws's picture
5

THis was the first soup i ever made, as i had grown too many tomato's , it was easy and tasted great !!

annabelle_rush's picture
5

I made this soup with red peppers, carrots, red onion, garlic, tomatoes, bay leaves and lots of basil. I also added a dollop of creme fraiche to serve and some crusty bread. It was delicious. Great recipe.

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