Real tomato soup

Prep: 5 mins Cook: 25 mins


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

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

Nutrition: per serving

  • kcal151
  • fat2g
  • saturates2g
  • carbs13g
  • sugars11g
  • fibre11g
  • protein7g
  • salt0.51g
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  • 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…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

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



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments (148)

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

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

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?

avrildickson's picture

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

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

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.

stopwritersblock's picture

Tastes amazing! I did as suggested above and doubled the amount of tomatoes + paste. I also added two teaspoons of pesto (but if i had more, i probably would have added more) and a splash of tarragon vinegar. Since my family do not generally like milky things, we didn't add the milk. Instead, we added spoons of natural yogurt to the serving bowls at the table. It tasted great!

I served it with this bread My family enjoyed it and there was enough bread for breakfast the next day!

alanjns's picture

Made this today and it tasted really nice - follwed the suggestions to double up the tomatoes and the puree and added plenty of seasoning. Will definitely make again.

Can anyone explain the purpose of the baking soda?

cruicky's picture

Delicious: I agree that you need to up the quantity of Tomatoes, I made it a second time and added a pinch of Chilli Flakes, this gave it a slightly spicey lift which worked realy well!
Best Tomato Soup Recipe I've found........

kiwiinlux's picture

Very easy to make, but quite a bland soup, and not that creamy. My 7 year old told me it tasted of nothing. Should have heeded other comments and doubled up on tomatoes.

clhunter15's picture

Lovely creamy soup. Definitely needing the extra tomatoes and som seasoning.

yuletide's picture

Doubled the tomatoes and added some cream Fraiche , really good soup will definitely be a family favourite

sweetmummy's picture

I just made this soup. It was so yummy even my three fussy kids loved it. I added a teaspoon brown sugar an extra tin of tomatoes and a dash of worcestershire sauce. So easy to make I don't think I will ever buy another tin of tomato soup again!.

rachies75's picture it baking powder of bi-carbonate of soda?

nargis82's picture

I used 800 g fresh tomatoes and 400 ml milk, great soup! thanks!

karinacarleton's picture

I love this soup! Doubled the tomato puree and added Weight Watchers Creme Fraiche so it isnt too high in fat or calories!

aquarius100's picture

A great recipe. Doubled up on tomatoes and puree and also added some tomato ketchup instead of the sugar to balance the acidity. I used less milk to make a thicker consistency. Be sure to use Bicarbonate of Soda and not Baking Powder. Will certainly make this tasty and very easy soup again.

thespecialk's picture

Made some changes because I was too lazy to check the recipe when making & forgot exactly what went into it!! I added 2 tins tomatoes, some veg stock, lots of basil leaves, sugar & the added a big dollop of creme fraiche, I added a lot of pepper for some kick. I forgot the baking soda but it was thick enough because of the 2 tins of tomatoes! My boyfriend was raving about it, I made it during the day because I would not be home in time for dinner. Came home & he had nearly eaten the whole pot!!!

slickandsexy's picture

MMM really lovely soup. I added more tomato puree after having read previous comments. Also put a dollop of ketchup in, and a splash of balsamic vinegar, which really added to the depth of flavour. Will definitely make this again, maybe with red pepper. What a great tip with the bicarb!


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