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)

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

@ 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).

shezdoesfood's picture

delicious soup, did the extra tomatoes and added cellery and potatoes at the base to flavour and thicken. Blooming lovely!

shezdoesfood's picture

What an excellent and easy way to make a good soup. Thanks for putting it on this site!

badgerswereblue's picture

Alright so, the original recipe was a bit of a poor show, but I'm a horrible cook (being a student) and I managed to alter it pretty easily. I made the best soup ever o.o I used 2 tins of tomatoes (came to 480g), 300ml of milk, about twice the amount of puree, half a teaspoon of brown sugar, and (here's my wee secret for the collection!) a teaspoon of marmite. It was amazing. My boyfriend hates marmite with a passion, and even he enjoyed the soup. (Although, I didn't tell him I added it, which probably helped..)

kristym809's picture

What an easy recipe!!! I followed everyone's advice and added in the extra tomatoes - it definitely needs it.

Delicious though!!

louiseroberts's picture

just made this for lunch,added the extra puree as advised,think it needed it. was really easy to do and tasted lovely,did benefit from being simmered for longer than 5 minutes at the end,also prefered it with salt added but without is fine for kids. will more than likely make again

anisemary's picture

I honestly cannot understand why everyone is saying what a fantastic recipe this is! As far as I can see only ONE person has made this soup as stated, the rest have all altered it to make it palatable, which to me says the original recipe is a no-no. Well done to you all for making modifications, but time for someone to say 'what a rubbish recipe'!

nicky1980's picture

fantastic soup i also doubled up on everything and seasoned well. my child and husband both loved it. will making this again!!!!!!!!

jowhite101's picture

I used 2 tins of tomatoes, otherwise I'd recomment halving the quantity of milk because it was not 'tangy' enough with that ratio of milk to tomato. Very nice with more tomato though. Also needs seasoning, ie salt to bring out the flavour.

placebo_effect's picture

The flavour of the soup was great, but I'm afraid I could only give it one star because the milk curdled! I didn't find the baking powder method to work, even though I followed the instructions. I didn't find the amount of chopped tomatoes or tomato puree to need doubling, but I think the method to make the soup creamy needs to be altered.

mazk72's picture

This soup was so simple to make and tasted great i think you do have to double up on the tomatoes but brill all the same

cjardine396's picture

Really great! Done this for HE practical. Just could do with a bit of black pepper.
***** (these are stars)

smitchy's picture

Very easy to make and delish!! Didnt have baking soda but dont think it made any difference, will be doing this again.

hedgehogs_1's picture

Tasted very bland, wouldnt make again. I felt that there was too much Milk and soup represented a pasta sauce.

kate1980's picture

was fab and soo yummy, i also doubled up on tomatoes and added a little sugar and finished off with crutons (sliced bread in to cubes mixed with garlic and olive oil and out in oven for 10 mins)

karengannon's picture

I used twice the tomato and blue top milk - I thought this was insipid and the milk curdled - won't be making this again.

kate1980's picture

wow yum yum i read the suggestions about the recipe and also doubled the amount of tomatoes and added a little brown sugar, i made this for two of us as a main meal and there was a little left over, i cant eat wheat or gluten but for my partner i added crutons of seeded bread cut in to cubes tossed in olive oil and garlic and put in the oven for 10 mins and topped the soup up with it, we both really enjoyed it!! (and some1 went back for seconds!!)


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