Real tomato soup

Real tomato soup

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(98 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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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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noodlenest's picture

I just made this for my lunch - really yummy but not very filling without bread.

mossop_2002's picture
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Delicious! I doubled up on the tomatoes and the puree, and I also only used about 400ml of milk. Was really tasty, I'll make this again!

visioncat's picture
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ideal if you're feeling lazy and don't want to make the soup with all fresh ingredients from scratch. Probably would be bland without following modifications I successfully tried.

- added approx 6oz cherry tomatoes
- added a stick of celery with the onion
- tripled the tomato puree
- reduced milk to 400ml
- added a touch of dark brown sugar
- dollop of pesto
- goats cheese crumbled in at the end

Ummm... which kind of makes it a different recipe altogether! Good base soup recipe though.

cchristie06's picture
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I would definately make this soup again and again. It is so easy, but the finished result it fantastic! I'm glad I read the coments posted before making it though, because the soup was wonderfully creamy with the creme fraiche added.

zoehill's picture
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i am very glad that we used more tomato, it was lovely and was enjoyed. This soup is very refreshing.

dylanski's picture
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Definitely the best home-made tomato soup I've tried. Put in extra puree, and a touch of brown sugar. Only used 1/2 the milk as I was worried about losing the taste and colour, but it was lovely and creamy still. Even my husband really liked it, and usually he will only eat a certain brand of well known tomato soup!

joseph02's picture

This soup was awful, none of my family liked it. Will go back to the old way with cream etc.

juliegeorge's picture

i also doubled up the ingredients but added a can of mexican tomatoes that had chilli in for a lovely spicy soup

it was delish!

x

sugar-plum-fairy's picture
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i also doubled up the toms and the puree. instead of fresh basil i put a big dollop of green pesto in each serving at the end for an extra twist. definitley make it again.

lucylou77's picture
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lovely and creamy tomato soup without the cream!!! easy to quick make!! will be making this one again!!

saffronpowell's picture
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So cheap and easy to make and tastes gorgeous. Add some brown sugar, salt, pepper and plenty of tomatoes though

drfabio's picture
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Hmmm. I made it as the recipe said the first time, and it was awful - all it tasted of was hot red milk! I ended up throwing in a carton of passata and loads more tomato puree. I needed a huge pinch of baking powder, cos it did curdle a little, but once I'd finished playing, it was lovely and the basil tasted so fresh - I'll definitely make it again, only with less milk next time.

kimelliott's picture
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I've made this a couple of times now, doubled the ingredients as recommended, really nice, very popular!

cherylhutchinson's picture
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Realy easy. Also added a few extra tomatoes

cherylhutchinson's picture
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Realy easy. Also added a few extra tomatoes

lawshui's picture
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I agree with everyone who rated this - was a lovely soup to cook and so quick!

donnadrew's picture
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I have made this twice now - best with 1 tin tomatoes, 1 carton passata, 1/4 pt veg stock & 2 tbsp tomato puree. Serves 4 - 6. Both lovers of Heinz & fresh soup really rated it! Delighted I can now make proper 'comfort tomato soup'!

grapefruitmoons's picture
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I am a huge fan of this website - and most of the dishes I've attempted, i've really loved ... I was looking forward to making this soup. However, I thought it tasted horrendous!! Yuk! ... and that was even after halving the amount of milk I was supposed to use ... I can only imagine using the portions the recipe suggests will result in a bowl of warm milk with a bit of tomato colouring! .... For me, personally, I think this could be a good recipe - but only when seriously modified ... I'm likely to try it again - with the a stronger tomato/basil base - and will add potatoes (which give a creamy consistency when blended) ... then i'll probably only add about a quarter of the milk or creme fraiche.

eleanor7's picture

Made this soup for lunch today, absolutely gorgeous! Will definitely be making it again. After reading previous reviews I did add 1 tsp of sugar. Yummy!

blulou's picture
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Have made many times now as it the new fave in our house. Followed the suggestions, thanks to all for that, plus use veg stock powder and pinch of chilli flakes for depth. FAB.

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