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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)

parcgwynedd's picture

this really is a super recipe..so easy to make..and the taste was delicious..i did not sieve,it was just right after after blending...

ewhaulage's picture

Made this soup one wet afternoon and i was well inpressed makes tinned soup taste bland well worth an atempt.

kimbo30's picture
5

Wow this soup was brilliant. After trying lots of different recipes for tomato soup this is by far the best. Me and my son had a huge bowl for lunch - yummy!

lizzafezza's picture
4

Great soup, perfect for using up a glut of tomatoes from the greenhouse. Have made this time and time again

jessifa's picture
5

I added a few extra tomato's, Added Garlic, and a little paprika, and used a little less stock. Lovely and thick, and nice and sweet, but slightly sharp at the same time :)

achilles's picture
5

Made this soup and had for lunch same morning delicious and simple - choose good tomatoes.

achilles's picture
5

exactly as is says on the tin!! fresh tomatoes bit of extra celery made it for lunch - superb!

dianefrances1958's picture

I am now bulk buying tomatos whenever they are on offer to stock my freezer up for later in the year, so far none of the three batches have lasted long enough to hit the freezer. I am now making double the quantities each time. One wonderful thing about this soup is that it is low in fat and high in health.

suryawright's picture
5

Just made this, really nice. For all those having trouble with the amount of stock, just add enough to cover the tomatoes.
I also added garlic, red pepper and mixed herbs.

widyana's picture
5

Tasty and simple soup to make. I add garlic for the ingridient as we love garlic and use less stock and the soup turned out well, tasty and thick.

alwaysbobz's picture

How long does it take to make?

suedehead's picture
2

Despite following the recipe to the letter, this soup turned out bland, watery and in no way worth the effort, time or gas burned to make the darned thing. I'd rather eat soup from a tin. Cold.

dylanski's picture
5

Really good flavour, and relatively quick (& easy) to make. Like most of the soup recipes on this site, I found that I only needed about 1/2 the stock suggested - so guess I like my soups thicker than most!

neilphillipson's picture
4

This is the first thing I have ever cooked!! I doubled the ingredients so that I could freeze some for an other time but maybe should have bought a bigger pan first(DOH!) Also may purchase hand blender for next attempt as hand and wrist scalded and kitchen ceiling doesn't look so good in red. However Wife and kids enjoyed the soup nearly as much as watching the Neil and blender show.

riccanham's picture

First time was a bit bland so then I added more puree, a second celery stick, garlic, 1 red pepper and a good pinch of paprika - difficult to call it tomato soup but really delicious!

fluffster's picture
4

This made a delicious soup. I used little Pomodorino tomatoes, which are really sweet and very flavoursome. I did thicken the soup slightly as we prefer it like that, but that's the beauty of a recipe like this that it can be adapted to your taste. I hadn't got any bay leaves, so used fresh thyme instead - gorgeous!

nermeen_elhelw's picture
5

It's perfect, i made it 2 times in 1 week, but I didn't use "celery stick " coz I don't have it here. but still very good

sugarloafjen's picture

I love this recipe so much! I varied it a little, I added a bag of baby spinach and used brown sugar. But it was lovely, and just what i needed at the end of a long day. This may sound crazy, but it is remarkably the first time i have cooked soup by myself and i loved it, am sold for life! thank you so much! I also used less stock, i used 750g of tomatoes so consequently used a pint of vegetable stock. Absolutely lovely, will definitely make again & recommend. Thank you! Went perfect with a wholemeal baguette toasted with butter.

donnadrew's picture
5

Really good punchy soup. I was given a load of tomatoes, so made up a batch. I didn't have the celery, so added a little celery salt. We all thought it was very tasty & I will definitely make it again!

milney's picture

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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