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

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Comments

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mrs_butters's picture

I have read all your comments as i am just about to try and make this soup, the only problem is i dont have any basil leafs will that really make the soup not taste right?? x

wildflower196's picture
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yum, add extra tomatoes

gazzabongo's picture

I made his soup and like most people i doubled the cans of tomatos , but i used tins of tomatos with peppers and chillies already added i kept to the recipe apart from that , it was rather spicy if you like it quite hot ,I then made it with normal tins of tomatos , both were magic in theyre own right. try the spicy version if you dare dont add cream just the right amount of milk.

maureensanders's picture
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Delicious! The nearest to Heinz I have ever tasted. I substituted Passata (otherwise called Frito) - which is a carton of tomato puree for the chopped tomato, doubled the tomato puree (mine was the sundried version), and added about 1 dstsp sugar, plus seasoning and a dash of balsamic vinegar. A swirl of cream before eating would add a fine dining touch! I am guessing that the passata does not contain tomato seeds, whereas the chopped tomatoes might do - hence a sweeter flavour? But I may be wrong there.

tc1980's picture
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Not bad at all, except I prefer thicker soups so found this slightly thin to my taste. It's flavour was good though (I also doubled the quantity of tomatoes and puree and added a spoon of brown sugar). Would make again but might try some cream in place of the milk to make it more luxurious.

chanonica's picture

I was very disappointed with this today. Too thin for my liking and quite bland.(even with the double amounts) Just tinned tomatoes with milk really.

beautifuljulie's picture
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I also agree about doubling the tomato!

bethocallaghan's picture
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Hmmm - yes needs more tomato - or less milk.... I added loads of tomato puree at the end as well...

princessdaisy's picture
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Made this at school with my yr 4 class (as well as sweet potato and chilli soup). A great success, all bowls emptied.

fosker1978's picture
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So quick and simple to make I love this hearty soup, although I tend to leave out the baking soda and use a scoop of creme fraiche or cream and it works just as well

abbie5603's picture
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I made this exactly as suggested and it was a bit bland for my taste, however today when I made it again with changes of adding about 5 cloves of garlic (love the stuff!), celery, and chilli it was gorgeous!! Also added more tomato puree than stated as well. All in all its a good recipe for people who havent made soup before and want to give it a go, and an excellent base for adding extras to!

possumzilla's picture
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I was really disappointed with this recipe. I tried doubling the tomatoes, seasoning etc and it just tated like boiled milk with Ketchup in! It was awful I had to throw the whole lot away, which I felt was a massive waste of ingredients. Pah. Rubbish.

fatface's picture

Following all the wonderful comments and advice above, I made a revision of my own and sauteed the tomatoes in a little butter (makes all the difference), added more tomatoes and paste and just a little sugar, teaspoon to a big pan full.

The milk was Carnation Lite and that made all the difference. I love my tomato soup very very smooth and peppery, so white as well as black went into the mix and I served it with garlic croutons. Divine.

One of my guests said, 'This is exactly like the Heinz Tomato soup I used to have as a child.' I'm not sure if that was a compliment or not :-)

tobyjug3's picture

For those of you wondering, Baking powder and Baking soda are different.
Baking soda is also called Bicarbonate of Soda
Baking powder is a mixture of Baking Soda and an acid, very often Tartaric acid
If you add water to Bicarbonate of soda, you get soda water but no fizz where Baking powder gives off carbon dioxide to make cakes rise and will fizz in water

griffithsangharad79's picture
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Sitting here eating a bowl of a slightly modified soup and it's delicious! I added about 3 tbsp of passata, 2 tins of tomatoes, 1 tbsp of brown sugar and only 300ml of milk. This time I didnt have basil so I added a tsp of dried Italian herbs and a bit of salt and it worked ok.
Definately agree with the modifications and in the winter I think I'll add a bit of Tabasco to make it a winter warmer.

benbenben's picture
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i like cheese

lyndsaylou's picture

This is YUM YUM YUM! I used olive oil cooking spray instead of the 2 tablespoons of oil, doubled up on the tomatoes and puree, and used half a pint of milk and it was amazing! Super low fat and less milk made it really thick. Mmmmmmm.

toni2009's picture

wonderful! full of flavour and even the fussy one loved it!!!!

mother_ship's picture
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@ Hungry Horse - Baking Soda = barcarbonate of soda = sodium barcarbonate, all different names for the same thing. It is one of the components of baking powder and I think you're right that's why some people are having problems. Personally I'm with the majority who say extra tomatoes and puree and less milk but I love the tip about the baking soda stopping the milk from curdling, I wonder if that's because it nutralizes the acid in the tomatoes? After all one of the other uses of barcarb is to settle indigestion.

manicmidge's picture

With over 40 years experience of cooking I am still trying to figure out what exactly Baking Soda is. There is a difference between baking powder and bicarbonate of soda and this may well be affecting the recipe if not using the correct ingredient. Could I have clarification on this please. Or is this something that is only available in America. I tried the recipe and did find it a bit weak as I expected given the low tomato content. Definitely better with more tomatoes and puree ( added some fresh tomatoes and upped the puree).

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