Real tomato soup

Recipe uploaded by

Emma Lewis

58 ratings

Recipe by Emma Lewis

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1. Video tutorial: Making soup

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.

Emma says...

Creamy tomato soup is the stuff of childhood, and it's simple to make yourself. I didn't want to overload it with cream and came across this idea of using baking soda when I lived in America - it stops the milk from curdling. Don't worry, you won't taste the baking soda at all.

Per serving

151 kcalories, protein 7g, carbohydrate 13g, fat 2 g, saturated fat 2g, fibre 11g, salt 0.51 g

Latest comments and suggestions

Results 61-80

• Jo

  17 January 2009

  Jo rated and commented on this recipe

  

  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.

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• Norseman

  18 January 2009

  Norseman commented on this recipe

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

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• HoneyMustard

  20 January 2009

  HoneyMustard commented on this recipe

  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.

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• sara

  24 January 2009

  sara rated and commented on this recipe

  

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

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• ninas food

  04 February 2009

  ninas food commented on this recipe

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

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• Vi

  05 February 2009

  Vi commented on this recipe

  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

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• goodie

  05 February 2009

  goodie rated and commented on this recipe

  

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

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• goofy

  06 February 2009

  goofy commented on this recipe

  mmmmmmmm creamy tomato soup!!!!

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• catrins

  06 February 2009

  catrins rated and commented on this recipe

  

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

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• goofy

  06 February 2009

  goofy rated this recipe

  

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• katemarie

  12 February 2009

  katemarie rated and commented on this recipe

  

  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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• karengannon

  15 February 2009

  karengannon commented on this recipe

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

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• katemarie

  16 February 2009

  katemarie commented on this recipe

  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)

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• julie

  18 February 2009

  julie rated and commented on this recipe

  

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

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• Smitch

  11 April 2009

  Smitch rated and commented on this recipe

  

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

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• The Little Chef

  24 May 2009

  The Little Chef commented on this recipe

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

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• mazk72

  07 June 2009

  mazk72 rated and commented on this recipe

  

  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

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• placebo_effect

  13 July 2009

  placebo_effect rated and commented on this recipe

  

  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.

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• Joanne M White

  28 July 2009

  Joanne M White commented on this recipe

  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.

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• nicky1

  04 August 2009

  nicky1 commented on this recipe

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Low-fat

Counts as 1 of 5-a-day

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

Per serving

151 kcalories, protein 7g, carbohydrate 13g, fat 2 g, saturated fat 2g, fibre 11g, salt 0.51 g

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