Tomato soup

Tomato soup

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(191 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

    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)

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  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 (276)

butternutbaby's picture

Really nice, simple recipe, though I didn't need to cook it for as long as the recipe suggests at the end. A good base for adding chilli or red peppers, too, if you like.

lisamcd's picture

I made this for my family and everyone loved it. My kids had two bowls each :) i think maybe next time i'll add a little bit double cream just to make it abit creamy but part from that this is perfect. Thank you :)

shellie2780's picture

I love this soup it's full of flavour and all just goes straight into the soup pot my 15 yr old son has atleast 2 dishes full every time compliments to the chef xx

janmelnick's picture

This was absolutely amazing. Try using Tomato passata instead of tomato puree, downgrading the qty of stock.

Issimo4's picture

Just made this soup absolutely gorgeous and syn free on my diet Happy Girl :-)

Molly Bear's picture

I was over the ''Fruit of the Toon'' green grocers in Hamilton when he ask me if I would like a box (4.9Kg) of vine tomato for a few quid. After a wee look, chose this as it didn't involve adding tins of toms too. It was my 1st time making it. DELICIOUS!!! Hubby thought so too. Marjorie nxt door took some & Danielle, a friend, did too. Will let you know what they thought. Froze the rest. Easiest thing to prep & cook. Chop, throw, stir.

juniemoon's picture

Really tasty soup, I added some roasted red peppers to give it a little bite - very tasty, will definitely cook again.

Drydoni's picture

Lovely soup super healthy a great way to use up leftover tomatoes!

twcene's picture

Thanks to everyone who left feedback.....tried this soup and it really is delicious.....goodbye can opener!!!

antoine180875's picture

made this recipe yesterday< came really good. Worth trying!

baldocci's picture

Didn't have any celery to hand so I brought on my substituted - a small sweet potato. After reading previous comments, I too added just a litre of stock, turned out thick and creamy even without the use of a sieve. Fabulous.

weaselpimp's picture

Lovely soup, very tasty and very easy. I added a good sprinkle of cayenne pepper to give it a little kick.

jennicaku's picture

I've cooked this soup, but the liquid ended up way less than it should be! Most water has evaporated, but that made the soup more tasty and rich. I love this recipe and I definitely will cook this again! Your steps are very detailed and clear. Thanks very much for sharing!

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

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

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

jade881's picture

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

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!!


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