Tomato soup

Tomato soup

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(155 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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rachy888's picture
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So easy to make and gorgeous!!! I will be making it again and again Thank you

weeg2005's picture
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Amazing soup! I just added a few extra tomatos, and substituted the veg stock for chicken stock for a bit of extra flavour :D

srscott's picture
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Easy & tasty - I added a bit of cream, parmesan & basil...

graceevathea's picture

I also found this soup a bit watery and not tomatoey enough.

anjuambily's picture
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very good soup! would have been even better if i had been a little careful with the amount of salt i put in! but that said, i used the cheapest tomatoes in the supermarket and it still turned out really nice and flavoursome. prefer making soup like this than using a can of chopped tomatoes..nice one! thanks!

shirleyp's picture
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I made this with tomatoes from the garden, whilst the onion and carrot was cooking I roasted the cut tomatoes with half a chopped red pepper to increase the flavour, it also meant I didn't have to stew the tomatoes for 10mins. I did add a couple of small cloves of garlic with the onion and as others suggested only added 1litre of stock - it's always easier to add more.
It was tasty and a lovely consistency.

klwill1's picture
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forgot to rate!

klwill1's picture
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I couldn't find any decent tomatoes recently and used an 800g tin of tomatoes and an extra squirt of puree and the soup turned out lovely :)

thomasdykes124's picture

Cooked this recipe it made over 2 litre flasks full!!

sheilawhitaker's picture
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Great way to use up my glut of ripe tomatoes, tasted great, only needed to add 1pint extra liquid as tomatoes very juicy.

lilactree's picture
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This recipe has got to be one of the best for tomato soup. I added a couple of cloves of garlic and a little more celery. I make it every week now. Trouble is, I am about to use the last of the tomatoes from the greenhouse so it won't be as cheap but even so I shan't stop making it. Thanks a lot.

bar102's picture
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Excellent and so easy. Dare I say it has that tinned soup tang with the tomato pruree, which I like. I have tried other recipes and been disappointed but this is the one I will stick with. Easy on the stock unless the tomatoes are well juicy.
Even my wife likes it and recommendation comes no higher than that!!

sueedmunds's picture

Just about to make this for the second year, a brilliant way of dealing with the remains of the tomato crop. Freezes well and brings the taste of the summer into cold winter days when you defrost it.

aquarius100's picture
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Really great easy recipe. I added some chilli jam to the recipe instead of the sugar and reduced the amount of stock to make a thicker more intense tasting soup. Will certainly be making this again.

alimay's picture

Terrific recipe. I changed a few things to suit what I had in the cupboard. Dropped the celery and used about 900ml of stock. Added some garlic and a couple of teaspoons of sundried tomato pesto. Really tastey and so thrilled to finally find a tomato soup recipe that uses fresh whole tomatoes. Will definitely be making this again, and again!

thynk2much's picture
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So easy and so truly gorgeous. With a cheese toastie it's perfection :)

cinemike's picture
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Mmmmm yummy. Usually I am not that taken with tomato soup but, in spite of having a flavour note totally unlikethe tinned variety, it is subtler and gives the impression of being really substantial.

Only four stars as the uniformity of the flavour can become a bit tiresome. But if it's tomato soup you want... let it be this one!!

kpemment's picture
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Delicious! Lots of tomatoes left in the greenhouse so decided to make this and glad I did! Don't think the leftover will make it to the freezer!

sharonmoffat's picture

Made this soup for the first time, it was delicious and just hit the spot after a swim in the sea. going to make another batch with the glut in the garden and try freezing

dreamer18's picture

This is a really tasty receipe, really easy to make although it was a bit runny i just added some more tomatos. even my 4 and 6 yr old ate it, good way of getting carrot,onion and tomato into them without them realising too xx did miss out celery as i dont like it lol

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