Tomato soup

Tomato soup

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(160 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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kitten04's picture

Lovley soup made a few times even my daughter loves it and she hates tomatoes I used cherry tomatoes use really ripe ones as better and sieve to get rid of pips and skin I add cornflour to thicken

juliedavis08's picture
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Really lovely soup thank you for the recipe but to make it alittle bit taster I used garlic infused oil, a red roasted pepper and when served a dash of Worcester sauce. yum......

rachieroo83's picture
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Best tomato soup I have ever had - made this for daily lunch, perfect for freezing in individual portions.

jade881's picture
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This soup turned out a bit watery and tasteless so I added some Worcester sauce and a tin of tomatoes also a herb infusion then it tasted very nice with a bit if a bite I think I will add a little chilli next time

tom6644's picture

My family likes this soup so much I have to make it in bulk to give out to each member. Just finished a 12L batch! All set for winter! Best tomato soup on the planet!

curlywurly71's picture
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I adapted this recipe slightly by using half tomato and half red pepper, as I didn't have enough tomatoes. I also added quarter of a teaspoon of paprika and a few flaked chillis. Served with a small swirl of mascarpone through it (had some that needed using up) and made some bacon and cheese muffins to go with it. Win, win, win!!

vcorne00's picture

I modified this recipe in line with the way I make cream of chicken soup. Instead of pureeing the cooked mixture I strained it through a muslin cloth and put it to one side whilst I made a small roux. I then added the strained puree and some single cream to the roux, blending whilst it thickened.

nescient's picture

Sounds good - but why 600 words? Argh! Here are the 100 you need.

1. Strip and chop the tomatoes and veg as prefered.

2. Stir-cook the veg in the oil in a suitable pan, to soften and colour (about 10 mins on low heat).

3. Add the tomatoes, purée, bay leaves, and sugar and pepper to taste (i.e. guess!). Stir-cook on low heat for another 10 mins.

4. Add the stock and stir-cook on high heat till bubbling, then stir-cook gently for 25 mins (tomatoes should become slushy).

5. Remove the bay leaves, blend and reheat/season/thicken/thin the mix as required.

6. Serve hot or chilled, perhaps with cream swirled in.

brikat98's picture
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Really easy and delicious! Used up the remaining tomatoes from the garden and added a good splash of balsamic vinegar when I added the tomatoes. Nothing like it to bring out the tomato flavour!

underveyer's picture

Really tasty Soup and it earned me brownie points with my good wife.

susiegoggin's picture
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Really delicious soup. Try with basil to serve and crusty bread. Very straightforward recipe with even tastier results.

celyncoed's picture
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made this and it was nice but will skin the toms when doing again as they didn't blend and watched the kids picking them out all through dinner

bigalfish's picture

I put it through a medium sieve and then through a fine one. What an excellent result. The solids left in the sieve went in a casserole of beef and rabbit.

skaurd's picture
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As others suggested, I used less stock than the recipe stated.

jenniferocious's picture
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Really easy and extra tasty with a splash of Worcester sauce!

katiecocopops's picture

Fantastic recipe, really tasty. I only made a few changes. I missed out the bay leaves, only used 1.5pints of stock, and I added some sugar in when I was browning the vegetables to caramelise the onions a bit :)

tracy68's picture
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Really enjoyed this soup

katina54's picture
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If you need to know what step 2 is carry on reading .it will answer your question. just made this soup with Guernsey Tomatoes . very nice i will be freezing some for later and will stock freezer for winter warmer

littlemissmessy's picture
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love it
lmm x

cetaylor1946's picture

About to make this but my inner editor has noticed that Step 2 is missing an ingredient:

Spoon the ???? into a large heavy-based pan

On to my cooking :-)

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