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
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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)

jackaly's picture

Never made fresh tomato soup.It was very easy to make and went down a threat with my family.Very proud of myself

numpty_rocks's picture

this is a great recipe so easy and the family loved it

birdbrain's picture

it never fails - fantastic

jonsykes's picture

Very easy. Very tasty. I add hot chilli powder for a warm kick :)

kyliepenn's picture

I am making this soup for the second time as the first batch went down a storm!

juliebahrain's picture

I brought a load of tomatoes because they were cheap then didn't know what to do with them, so decided to make soup. This recipe was straight forward and had the added bonus of using extra vegetables. I didn't have any bay leaves but I did add a fat clove of garlic. The soup was tasty and was even enjoyed by my teenage daughter who usually only eats Heinz tomato soup.

oldbutstillachild's picture

A lovely, simple soup with a nice creamy texture despite the absence of cream! At 123kcal per serving I will definitely make this again. I halved the recipe and it made two bowls of soup. Perfect for myself and my fiancé.

aspiringamateurchef's picture

Please can we have a canned tomato version and versions using Basil on it's own, Oregano on it's own and the classic mirepoix of onion, carrot and celery and bayleaves. It would be more helpful as I have no idea how to measure the equivalent in fresh tomatos in terms of tinned. Thanks in advance. Butter is always nice as well and not just olive oil. Also veg stock has to be good. I always end up using Kallo Organic Chicken Stock but need excellent veg stock options maybe a recipe for homemade?

ree2210's picture

This soup is divine. I took some to work for everyone to try and have now passed the recipe on to several of my colleagues who all loved it. I didn't have any bay leaves so they were omitted but it still tastes fantastic.

messyjessie86's picture

Fresh and deliciouss. It's definitely worth investing in the best tomatoes you can find, as it makes a big difference to the flavour.

binney's picture

What a fantastic soup. Tasted so much better than shop bought tin soup. So easy to make and the compliments kept flooding in. Highly recommended.

ehoo118's picture

so easy and so yummy!

zeldax's picture

Have made this recipe so many times now. Its such a fresh tasty soup, I would certainly recommend it. It does make quite a large amount so I simply pop some in soup freezer bags and take out when needed to slowly defrost. Very easy to make too!

saphira1's picture

made this soup exactly to recipe and it was the best have made yet.

aspiringamateurchef's picture

Made with two tins of tomatoes which I imagine is one's usual route in Tomato Soup making. Very nice, I like the fact that it is in effect a 'Tomato Sauce' Soup with flavourings of the mirepoix of carrots, onion and celery making the soup, in itself very tasty without the addition of basil and or oregano. Butter is a must for the recipe.

aspiringamateurchef's picture

Just made it now with carrot juice cooking water as veggie stock and mirepoix as above with 3 bayleaves.

aspiringamateurchef's picture

Making it now with 3 bay leaves but not all with aggro of seven types of fresh tomato. Sometimes I think GFM wants us to spend loadsa money on ingredients just to keep a few Corporates happy. I feel this is 'Tomato Sauce Soup' only liquidised.

emmyloopy's picture

I have just made this for the first time, and found it very easy, and tasted lovely!!!
I too found it alittle watery but I had pre-empted that from the previous comments and didn’t put as much stock in. Yummy!

steved3v's picture

I just made this soup and it is delicious,by farthe best home made soup i have ever made/tasted!the fact it is freezable as well means i wont have to by a tin of tomato soup for a while aswell,if i can stop eating it that is!


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