Recipe uploaded by

43 ratings

Recipe by Jeni Wright

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: De-seeding tomatoes

1. Firstly, prepare your vegetables. 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 the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2. Spoon the 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, then tear each bay leaf 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 stock, 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.

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

Latest comments and suggestions

Results 41-60

• The Woodski

  04 September 2009

  The Woodski rated and commented on this recipe

  

  Oh my God, I have just made this and MrsWoodski is very impressed. I'm knew to cooking and this was really simple to make. I didn't have a carrot so chopped up a pepper instead and added some chilli. DELICIOUS. Thanks for that.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerry H

  05 September 2009

  Kerry H rated and commented on this recipe

  

  I made this yesterday and i loved it. I found it easy to make, and you can add extra's, depending on your tastes. I added a good few teaspoons of sugar, and some smoked paprika, makes it really good. I don't see why you couldn't add a red pepper, or a small chilli, if you like a bit of spice. I would definatly recommend blending the soup, celery always seems to take forever to cook, plus the blending action actually gives it a creamy texture, i did add some double cream though!!!Would definalty cook it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stampsy

  06 September 2009

  Stampsy rated and commented on this recipe

  

  Easy to follow and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sweeper

  07 September 2009

  sweeper commented on this recipe

  sirs,this was just as good as you said although i did had aclove of garlic with the onion and carrot .great stuff.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DAVET

  10 September 2009

  DAVET rated and commented on this recipe

  

  Made this using my own home grown tomatoes, came out excellent. Very tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosa

  13 September 2009

  Rosa rated and commented on this recipe

  

  Made this soup with cherry tomatoes, I've been growing them in my greenhouse and had way too many, all my family loved it! I used a homemade chicken stock, made from bones, and also added a bit of soy sauce, to taste, at the end. So simple to make, I am sure it will become a regular thing in my household.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MaggieB

  16 September 2009

  MaggieB rated and commented on this recipe

  

  This is the easiest and best tastin tomato soup I have ever made

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• crafty liz

  18 September 2009

  crafty liz rated and commented on this recipe

  

  I have made this soup several times but after the first time I used less water to make it thicker- we found it a bit too watery. I also added some chilli flakes to spice it up a bit. It freezes well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Genseida

  18 September 2009

  Genseida rated and commented on this recipe

  

  This recipe worked well, and I will be making a lot more as my tomato plants yield their succulent fruits! I varied the stock slightly, using a mixture of bouillon and soya bean soup paste (miso), which was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• crasterman

  20 September 2009

  crasterman rated and commented on this recipe

  

  Excellent and easy to make, it shows up the tinned variety for what it is, tasteless Have made this soup for a couple of years, as with others I use surplus tomatoes from greenhouse, used tigrella and gardeners delight his year.Have also tried it with shop bought tomatoes in spring and still ok. I add a bit more celery, but that's the fun of cookery, just make it the way you like it. And it's also very healthy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fergie

  21 September 2009

  Fergie commented on this recipe

  This soup is delicious. I didn't have celery or a carrot! so I added a courgette chopped for the texture and it is lovely. I can't believe it is so tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol Wilson

  21 September 2009

  Carol Wilson rated and commented on this recipe

  

  Made this yesterday from our glut of home grown cherry tomatoes. Following comments about it being watery I added a couple of medium sized diced potatoes with the tomatoes and the same amount of stock as suggested and it was a good consistency after blitzing in the food processor. We thought it was very tasty and I will definitely make it again even if I have to buy the tomatoes!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kodukanake

  23 September 2009

  kodukanake rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• poppypower

  23 September 2009

  poppypower commented on this recipe

  just made the soup for the 1st time and what a gorgeous taste it has, must admit i used less stock (three quarter of litre) because i wanted thicker soup but didnt change anything else, it is the best way to use the glut of tomatoes i have at the moment and will be making it again without question, just made some crusty bread to go with so will be in heaven later on

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vikki is trying to cook

  24 September 2009

  Vikki is trying to cook rated and commented on this recipe

  

  Great recipe. Used my first batch of homegrown tomatoes- added in my sister-in-laws spare peppers and used my own bayleafs from my new tree. It was delicious. Added a few chillie flakes to give it some extra punch!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• David Nunn

  24 September 2009

  David Nunn commented on this recipe

  To make it thicker, add a couple of cubed potatoes rather than reducing the stock volume. Also, I find that roasting tomatoes before use (sprinkled with dried basil, salt, pepper and olive oil) along with some sliced red pepper makes a much richer flavour. I love fresh basil, and so would add a lot more to this recipe!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ben

  26 September 2009

  Ben rated and commented on this recipe

  

  Just tried this , and it was so easy and really lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liezel

  27 September 2009

  Liezel rated and commented on this recipe

  

  Very dull, I prefer a spicy tomato soup.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  28 September 2009

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ed D

  04 October 2009

  Ed D rated and commented on this recipe

  

  Made this to see if my daughter would eat it - she normally just likes the tinned stuff. It went down a treat. I used tinned tomatoes though - 2 tins and less stock, about 800ml. Probably not as good as using fresh tomatoes, but still lovely and a useful recipe for the winter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2075/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1-1.25kg 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
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 for lunch or 6 as a starter

Preparation and cooking times

Vegetarian, Vegan, Low-fat

Ingredients

• 1-1.25kg 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
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk