Real tomato soup

Real tomato soup

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(96 ratings)

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how

Nutrition and extra info

Additional info

  • Counts as 1 of 5-a-day
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
151
protein
7g
carbs
13g
fat
2g
saturates
2g
fibre
11g
sugar
11g
salt
0.51g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • handful basil leaf
  • pinch baking soda
  • 600ml milk

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Method

  1. Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
  2. To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

Recipe from Good Food magazine, August 2007

Comments, questions and tips

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Comments

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J Lane's picture

Tried this recipe as it had 4 stars.....
Should have read the comments first! It was very insipid and I didn't like the thin layer of red which disguised the milkiness which lay below.
Probably won't try it again, even doubling the volume of tomatoes, adding sugar and using potato or similar as per the comments. If you think anything of your readers, maybe it should just be deleted or at least re-tested and re-written.
(Don't normally have many failures with your recipes!)

italianmonica's picture

There is no need to add soda: when you are softening onion and garlic add a finely sliced potato as well, the starch will help giving it that lovely thick consistency. Basil should never be cooked for long, better add it at the end, just tear it with your fingers and stir it in. If you prefer to blend everything, put it in during the very last run of the blades. Just a good pinch of regular sugar is necessary to balance the acidity- no milk required!

nidawais's picture
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Made tomato soup for the first time and i loved it.. Easy and Low Fat :D..

mihaelapaunescu's picture
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I love the fact that it has no stock cube in it! Also it tastes great!

maddyofficial1's picture
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Looks delish, I'll make it like the comments suggest!

lesleylafferty's picture
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Some chilli gave a nice kick to it. Very easy soup to make with few ingredients.

potaitocake's picture

I've just made this recipe, I'm not sure about it yet. Even with the two tins of tomato, extra tomato puree, only 300ml of skimmed milk it still tastes milky and tomato-y enough. I'm leaving it to cool before I try it again. It's a shame cause it was delicious before I added the milk, but obviously not liquidy enough for a soup. I also didn't have any brown sugar as per the comments but I had demerera sugar, let's just say I'm glad I put a little in a side dish to see if it would work, cause it did NOT.

jeanettemp's picture

Try using a couple of grated carrots at the start instead of the sugar before blending, and less milk.

eatingfortwo's picture
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Used tarragon instead of basil, doubled up on tomato paste, used 400ml milk instead of 600ml and it was fab.

kellyseye's picture

Made this today, I followed suggestions by other reviewers and doubled the amount of tomatoes and purée. I omitted the milk and bicarbonate of soda and used cream instead. Delicious. I will make this again, so easy.

kellyseye's picture

@fjsrecipes - It is Bicarbonate of Soda.

nearlycook's picture

Is baking soda, baking powder?

wowtomatoi's picture

Hi guys, doctor banana here
Wanted to make a suggestion
You soup is by far the worst I have ever tasted
I suggest you get a new recipe or don't have one at all I tried to follow your recipes and it was discusting so I let me child do one of her own and it tasted way better then yours just saying
Yours faithfully
Banana hammock

samson111's picture
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Easy, quick and tasty

heavensmagic99's picture

Have only just joined,but am going to try this one,so will give result soon.

emma_danielle's picture

After reading some of the comments I was a little worried about adding milk so I left out the milk d the baking soda. I too doubled up the tomatoes. It tasted lovely and was so easy to make!

gerdabryant's picture

Lovely soup, so easy to make, in the Netherlands we add some rice to it and if you want to push the boat out, small meatballs, mmm!

scotcat's picture
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Fantastic, it tastes like tomato and mascapone soup but with some very ordinary ingredients. I double the amount of tomato and some times add some veg or bacon/chorizo at the beginning. A total winner in our house.

lornabc's picture
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Fantastic, I doubled the tomato puree and tomatoes, and used just over half the milk, plus the spoon of sugar. It was wolfed down by all the family and will be made again.

cookerj's picture

The milk in mine also curdled! Yeuck! Should I have let the tomato base cool down first before adding baking soda and milk mix?

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