Tomato soup

Tomato soup

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(165 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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wendymorgan's picture
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This was easy to make, and probably one of the best tomato soup recipes I have made. Will most certainly make it again.

cornedbeef's picture

sorry, but what an incredibly pretentious and long-winded way to make tomato soup. and with carrots and celery ? it's half-way to Vegetable soup ... you can use 2 tins of chopped tomatoes and it's fine so why mention SEVEN different varieties of tomato ? zzzzzz .... how confusing. just make an onion, butter and flour base, add stock and then the tomatoes and sieve. you don't need a blender. make it fresh each time, and I'd hate to be served soup if I knew it had been frozen. dear me ...

granite's picture

Followed the recipe through and the soup came out very water not thick at all. Next time I make it I will use less water. I think about three quarters of a litre is enough if one likes it thick and creamy. I will let you know how it turned out. Very tasty and quick to make.

juleds's picture

A great soup; I will definitely be making it again. I would, however, recommend adding a dash of seasoning.

thebeast's picture
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I will never buy another tin of tomato soup. Very easy to make and very tasty served with warm crusty bread.

ele-lucy's picture
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Really lovely soup.

kingstarving's picture
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I don't normally like tomato soup ( cream of tomato soup ) but tryed this 1 and it was great, tasted very nice.

sifreynir's picture
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My son was ill, and as usual demanded his tinned tomato soup. I decided to make this up for him and now he demands this when he is feeling poorly!
I don't know about its healing properties but it tastes gorgeous.

gcameron61's picture

I made the soup as recipe said and it was gorgeous i would recommend this recipe to anyone.
Georgia Cameron

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