Real tomato soup

Real tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(99 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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

    Milk

    mill-k

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (148)

catrins's picture
5

Just made this soup, doubling up the tomatoes as advised and it has worked a treat Beautiful!!!

tombiggs's picture
5

mmmmmmmm creamy tomato soup!!!!

geetacairae's picture
5

No I did not change any ingredient.Your method is absolutely perfect.Have enjoyed making and eating too.

violet65's picture

I also doubled the tomatoes & puree but I used one tin of tomatoes and the rest fresh also added sugar about half dessertspoon, it was good will make again

ninahunter's picture

use tomato pasata instead of tin tomatoes.makes alll the difference.

tan_tan's picture
5

lovely. really enjoyed this, added a cheeky swirl of single cream to make iteven tastier

honeymustard's picture
4

I do make tomato soup the hard way (skinning fresh tomatoes) and find it a fiddle (unless they are very ripe) so much prefer to use 2 tins of tomatoes, or 1 tin tomatoes and 1 carton passata. Definitely needs the brown sugar, and I add more tomato puree. I also add a couple of carrots and that seems to thicken and give a creamier taste. :o) Probably a million miles from the original recipe, but never the less I like the fact I can make it without starting with skinning the tomatoes.

mellock's picture

Great tasting soup! For the record double tomatos and puree 1tsp brown sugar 3 pinch soda 1 vegi cube-very easy to make

josp74's picture
1

In the minority here I didn't like this. I'd printed out the recipe so didn't have all the suggestions on improving so did as per the recipe and it was VERY bland. I may try the suggestions but I think I may have been put off.

mrsamuel's picture
5

Really really nice!! I would go further than adding the double portions of tomatoe as others have said (a bit more paste)

One thing to remember is do mix the baking soda and milk well!

A great recipe!

yallison's picture

Not being much of a cook looked this up yesterday.
Would recommend doubling tomatoes and added some chilli pepper flakes, seasoning, herbs, celery and creme fraiche. Delicious!!! Will try some brown sugar next time but will def use recipe again.

littlemissmaccas's picture
5

Really glad I read the comments about doubling on the tomato's (good tip). This soup is lovely and I will be making a double batch next time. So easy to do, wish I found this recipe ages ago.

builderman's picture
5

I made this soup on Christmas morning as one of our starters, we added plenty of seasoning and a little bit of cream to make it a bit smoother to taste, everyone loved the soup. What a great quick and simple to make soup this is!!!!!

Served with freah baked bread just to finish it off.

tonmilbil's picture

good base for a soup but as I didnt use the extra tomato as recommended by others it was very bland.

Would try again using more tomato as I liked the idea of the soda it did make it creamy

c-sherwood's picture
3

After the rave reviews I was expecting something a bit more than tomato flavoured milk! That was even with 2 tins chopped tomatoes. I had to rescue this with half a tube of tomato puree and lots of herbs and seasoning. The consistency is a little too thin for me too.

sherreh's picture
5

Doubled the tomato and the soup was great!

I also made some garlic bread rolls which went well with it.

debbiemacpherson's picture
4

A good economical basic recipe, although as others have said it definitely needs tweaking to stop it from being bland. I had to triple the puree and reduce the amount of milk and add loads of salt and black pepper, next time I will also add another tin of tomatoes. Great baking soda tip though!

reddeb1's picture
5

Couldn't believe how good this was! First made this for friends - round the table with a BIG pot of this and some fresh crusty bread...heaven! Have made many times since. As per other reviews, I doubled the tomatoes and added seasoning and it was perfect!

blulou's picture
5

I've reviewed this before, but I'm editing my binder and was having a read thru a number of my recipes and thought I would add a thought. I seem to have a lot in my binder like this, the recipe is not actually that great but contains a good idea ie the bicarb+milk. But follow the reviews and you will get a tasty soup, low in fat that you can eat everyday if you like. If you want a rich, treat of a tomato soup, find another recipe.

You need to double the tomatoes and halve the milk. Sugar, seasoning stock, chilli etc is really to taste. The best thing about this website is the other users and their reviews, I wonder sometimes how some of the recipes make their way in at all until I try them with some of the excellent suggestions made and voila!

tryanythingtwice's picture

You will have gathered by now that the original recipe is a bit bland and needs tweeking.

I have tried most of the previous suggestions and I would suggest that if you want a really tomato-ey soup, not too creamy try the following changes:

Double the amount of tomato puree suggested, 1 tin cherry tomatoes, a few chilli flakes, instead of 600ml of milk I used 300ml veg stock (Bouillion), 200ml V8 Vegetable juice and 100ml milk.

Please try it, you will love it.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…