Tomato soup

Tomato soup

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(207 ratings)


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, questions and tips

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27th Dec, 2011
I made this as a starter for my family on Christmas day ! Absolutely LUSH !!!! Even my Dad loved it and he's a man and fussy ;) All my girls ate it up too ;D I doubled the recipie too . I'm making it again today . I didn't add the carrot or celery though . BUT WOW !!! Was 'Blaady Boutifal ' * Dad's words . Thank you ;D x
10th Dec, 2011
I made this soup today, not that great would of been better off buying four tins of baxsters and watching tv.
30th Nov, 2011
Just made this for friends .. it tastes fantastic and so easy to make ... would recommend it and it's good for people watching their waistline just don't add cream !!!
25th Nov, 2011
This soup is ok but nothing special. Used over a kg of v ripe toms, chicken stock (500ml) and added a couple of cloves of garlic to the veg. The colour is quite orange, the flavour not very deep. It is a basic stock-cube based soup with plenty of tomatoes chucked in, but without a strong taste of tomato unfortunately. It will all get eaten, but not one I'd make again.
23rd Nov, 2011
I made this soup, but, yes, I did add a couple of garlic cloves chopped up very small. After making the soup I gave a bowl full to a friend and he said it was the best I have made this year.
20th Nov, 2011
I think I might try another tomato soup recipe next time, I found this one watery and bland. Maybe it was the tomatoes I used, I'm not sure. Didn't win me over any way.
18th Nov, 2011
The tomatoes were being sold for 3kgs for 1 euro, I couldn't resist such a bargain. Made lots of soup and froze it. The sample we tried was rather thin so will add potato when I use some more.
18th Nov, 2011
I am making this soup for the second time now. 1st time I froze it and used it as a starter for a 3 course meal. It was a little thin when i defrosted it so I added a little extra tomoato puree and a little cornflour to thicken slightly. Flavour was better than tinned! Made some home made croutons to go on top, it was a great success.
17th Nov, 2011
I followed this recipe to the letter and it was fantastic, the soup was nice and thick and tasted wonderful. i don't understand people who critisize other peoples recipes without trying them first, this was aimed at the person saying tinned tomatoes are better and there should not be carot or celery in the soup. I think fresh tomatoes have to be better than Tinned. if fresh soup was frozen and then later thawed out it would still be fresher than tinned. why make tomato soup from tinned tomatoes? why not go the whole hog and just buy a can of soup!!!!!!!!!!!!!!!!!!!!!!!!!!! I think this is a great recipe and thanks for sharing it.
12th Nov, 2011
So easy to make and gorgeous!!! I will be making it again and again Thank you


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