Tomato soup

Tomato soup

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(173 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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casper901's picture
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Fantastic soup - now one of the family favourites.

hollykpowell's picture

The best tomato soup ever! A few tweaks mind:

No carrot
No celery
Add single cream!

Try to get end-of-the-day tomatoes from the grocer, he'll give them to you cheaply.

tracyjmoore's picture
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I updated it by adding Creme friache and some Worcestershire sauce and I strained it.

tracyjmoore's picture
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Lovely soup, I added some Creme friache for a lovely creamy texture, also top tip - strain the soup! Although it doesn't tell you to, it removes all to pips etc and makes the soup super smooth!

hallicks's picture

Just eating this soup. Left out the bay leaves as I didn't have any and didn't use any stock only a stock cube and there was plenty of natural juices from the tomatoes.

Hubby likes it too.

Quick and easy to make.

denysebolton's picture
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I made this soup on wednesday while cooking my dinner, i added more carrots and celery and strained using a sive and the out come mmmmm, tasted just like Heinz. Will be making again and again, cant wait. Thanks

b2581el's picture
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Amazing. Will def make again. Added a few chilli flakes for extra flavour!mmm

b2581el's picture
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Wow! Loved this. Added a few chllli flakes for extra flavour!mmm

bellisima1989's picture
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Whenever I've come across a recipe on goodfood with an amazing amount fo excellent reviews I've always been disappointed. UNTIL I tried this recipe!! I just loved the taste of the tomatoes and the sweet tanginess of it... but I dont have a blender so what I did first was blanche the tomatoes in hot water and then peel off the skin. Whilst the tomatoes were cooking I really mashed them up with my spoon and even though it was not as creamy as it would've been had i put it in a blender i kinda liked it slightly chunky. Also I added a bit of chilli which I think was probs me tampering a bit because it tasted better without to me...oh and I didn't use celery!

greenandblacks's picture

A good recipe to use up a lot of tomatoes (I'm not fussy over using a mix of cherry, plum or whatever is available), but I tend to let it simmer for a little longer to thicken it slightly.

dannithirsk's picture
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I'm a nanny and made it for the children. The three year old insisted she wouldn't like it before she tried it. Two minutes later and she was asking for a second helping. Great recipe.

xninax's picture
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good recipe, I only used half amount of stock and a good dash (or three!) of port, I also added corriander and a tiny bit of garlic :)

wolf52's picture
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Followed recipe to the letter, but did add worcester sauce. My non soup eating son loved it as did my hubby. Will deffo make again!

ilovemypixiemoos's picture

I think that people need to follow the method and ingredient list properly before leaving negative comments . There's 98 per cent of positive comments here that followed the recipe and it turned out well so the negative comment leavers are either not following or can't cook ! Sorry ! Had to be said !

ilovemypixiemoos's picture

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

briggso63's picture

I made this soup today, not that great would of been better off buying four tins of baxsters and watching tv.

spring33's picture

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 !!!

kelh76's picture
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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.

marlernerae's picture

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.

flirtinflight's picture
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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.

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