Real tomato soup

Real tomato soup

4.305265

(95 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
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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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  • Tip

    Emma says...

    Creamy tomato soup is the stuff of childhood, and it’s simple to make yourself. I didn’t want to overload it with cream and came across this idea of using baking soda when I lived in America – it stops the milk from curdling. Don’t worry, you won’t taste the baking soda at all.

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

BBC GoodFood Magazine

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Comments

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potaitocake's picture
potaitocake02:42, 14th Oct, 2012

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.

eatingfortwo's picture
eatingfortwo12:13, 27th Sep, 2012
4

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

kellyseye's picture
kellyseye12:39, 21st Sep, 2012

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.

wowtomatoi's picture
wowtomatoi12:52, 31st Aug, 2012

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

emma_danielle's picture
emma_danielle06:23, 4th Jun, 2012

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
gerdabryant05:48, 27th May, 2012

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
scotcat08:11, 23rd May, 2012
5

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
lornabc11:32, 28th Apr, 2012
5

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
cookerj12:36, 21st Feb, 2012

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

avrildickson's picture
avrildickson09:54, 5th Feb, 2012

Loved this recipe easy to make. I double everything, quadrupled the tomato puree and tins of tomatoes, added salt,pepper and 3 tablespoons brown sugar as advised. Will make this again:-)

avrildickson's picture
avrildickson09:54, 5th Feb, 2012

Loved this recipe easy to make. I double everything, quadrupled the tomato puree and tins of tomatoes, added salt,pepper and 3 tablespoons brown sugar as advised. Will make this again:-)

trelfer's picture
trelfer12:09, 3rd Feb, 2012
2

As suggested I doubled up the tomato, added more puree and a stock cube to give it depth. Mine curdled so added 4 pinches of soda in the end to rectify this. It tastes quite nice but it's not now like the recipe.

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