Tomato soup

Tomato soup

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(203 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 (282)

ambrereton's picture

Absolutely delish- added a few basil leaves and ended up with two big saucepans full of tasty soup!

If you want to add a bit of substance and make it more of a stand alone meal, throw in a handful of red lentils when you add the puree and they soften up by the time it's done.

dwatson27's picture

Made this today as per recipe. Added a sprinkling of dried basil to the soup. Delicious! Feeling very pleased I was able to use up all the tomatoes in the fridge too!
Served with garlic and rosemary focaccia bread.
5 stars :)

KevO's picture

Firstly may I say that the author of the recipe is guilty of accrediting a modicum of common sense to her readers...big mistake!
Anyone who has used a blender should know not to fit the lid on tightly when blending hot liquids. Secondly it's a good habit to get into removing the pouring cap from the centre of the blender lid and placing a clean dry folded tea towel loosely over the hole before SLOWLY increasing the speed on the blender....and keep your face out of the way! Oh and don't forget to turn the blender off completely BEFORE removing the lid completely!
Right that's the H&S lesson out of the way, on to the recipe. I find that the addition of some fresh basil instead of the bay leaves gives a more rounded flavour. Bay can be quite bitter, whilst tomato and basil is a match made in heaven!

MIKEOLLIE9699's picture

Although this is a really great soup I have only given it 3 stars as I am SERIOUSLY CONCERNED about the safety aspects of this recipe. I have just experienced a nasty scald to face and chest following this recipe!!!. The recipe says leave soup to cool for seconds before putting through the blender and I did this and it exploded over my face and neck. I followed all instructions exactly and only 3/4 filled blender. I also left it longer than seconds about 10 minutes. This is VERY DANGEROUS. I do not want someone else to go through this. Maybe I should have used my own sense but sadly didn't on this occasion. I am still very shaken after 3 hours and had to telephone my doctor. I have had burns cream applied. PLEASE CHANGE THIS RECIPE NOW AND REMEMBER TO EXERCISE CAUTION WHEN ADDING RECIPES!

foodschmood's picture

I've just read your comment and agree the instructions are misleading and in this case quite dangerous. I blew the lid off my blender once (the soup missed me but hit my ceiling). Without getting too technical, these impressive little explosions are caused by hot liquid in a confined space. The hot liquid expands and because it has nowhere to go, it blows the lid off the blender..... kaboom!!!
If you don't already have one, get yourself a 'stick' blender and blend soups etc. in the saucepan. Waaay simpler..... and much safer. Good luck.

simjai's picture

I am not really a soup fan, but I had a lot of tomatoes and decided to use this recipe .It was so delicious that I made two batches and as I am on a diet it was so low in calories too.

broms001's picture

tesco value chopped tomatoes work just as well just 1 tin

Casca's picture

I didn't think this recipe was that great on the first day that I made it, but a few days later I reheated the leftovers from the fridge and it was so much better. Thicker and with more intense flavour. I cooked some beef and red wine ravioli until just al dente and threw them in the soup, and that made it even more special.

CillaNeo's picture

This is just delicious, I'm typing this as i'm eating a bowl, I added two celery sticks and two carrots, just wow!! Better than the tin!

djryry15's picture

Delicious, tastes great! Easy to make too.

tasha_seh's picture

I have just made this soup for lunch at home. Was amazing and really simple to follow. I didn't have any tomatoes at home so I used 1 tin of peeled tomatoes instead and mushed the tomatoes throughout cooking. Once blitzing at the end it was all smooth and lovely. I also chopped a chilli in there as pointed out in the comments.

Would definately make it again!!!!

SuBu's picture

Have just made this soup for my lunch at work for next week - really tasty and the recipe was simple to follow! I added a little bit of milk in with the stock (decreased the stock accordingly) to make it a bit creamy looking but without the calories of cream. I also added basil leaves to the tomato mixture before whizzing and at the end some worcestershire sauce - delicious!!

symjc's picture

Have just made this,excellent recipe and sooo easy to make,I added a little chilli powder when softening the veg just for an added kick.

michelleb1310's picture

This is a lovely soup, it needs plenty of seasoning though and a generous pinch of sugar (I used a rounded teaspoon) Also I found it much nicer from being sieved, more silky.

suzanne1307's picture

Great recipe so easy to make, now I know what to do with all my home grown tomatoes after the summer.

haslop's picture

Really impressed with how easy and tasty this recipe is. Followed the recipe, and also added 1 red chilli - delicious!!!

tara-m's picture

Really darn tasty, I halved the ingredients though as just two of us and still got about 6 servings out of the batch. Better than Heinz and healthier!


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