Tomato soup


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



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

  • 1 medium onion



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

  • 1 small carrot



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

  • 1 celery stick



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

  • 2 tbsp olive oil
    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



    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)


  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 (282)

zoepup's picture

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

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

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

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

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.

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

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

Very dull, I prefer a spicy tomato soup.

ben2311's picture

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

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

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

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

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

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

This is the easiest and best tastin tomato soup I have ever made

roslyn61's picture

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

Made this using my own home grown tomatoes, came out excellent. Very tasty.


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