Tomato soup


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (282)

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 :-)

stepal's picture

made this the other night, added a small red chilli to the recipe, was fantastic, made some homemade rosemary and garlic bread to accompany it too

stepal's picture

made this the other night, added a small red chilli to the recipe, was fantastic, made some homemade rosemary and garlic bread to accompany it too

jeaniusrock's picture

Really great recipe, simple and so so tasty :)

human_kenwood's picture

I served hot with a little creme fraiche. Was very nice and I could definitely taste the freshness compared to a tin. I would highly recommend sieving the soup after blending as it made it much smoother and tastier.

casper901's picture

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

I updated it by adding Creme friache and some Worcestershire sauce and I strained it.

tracyjmoore's picture

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

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

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

b2581el's picture

Wow! Loved this. Added a few chllli flakes for extra flavour!mmm

bellisima1989's picture

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

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

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

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


Questions (8)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (4)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…