Tomato soup

Tomato soup

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(267 ratings)


serves 4 for lunch or 6 as a starter

To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: nutrition per serving for four

  • kcal123
  • fat7g
  • saturates1g
  • carbs13g
  • sugars1g
  • fibre4g
  • protein4g
  • salt1.08g
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  • 1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 medium onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 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…

  • 2 squirts of tomato purée (about 2 tsp)
  • a good pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 bay leaves
  • 1.2 litres/ 2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)


  1. Firstly, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.

  2. Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.

  3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.

  4. Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.

  5. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)

  6. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

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Comments, questions and tips

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29th Jul, 2019
Very watery and bland. Should have used much less water or more tomatoes. Had to add half a tube of tomato puree and some ketchup so that it even tasted of tomatoes. Needs potato or cornflour to thicken it up as well.
31st Jul, 2019
You should may be cooked for longer to reduce. Consistency absolutely correct. Be happy.
Nicholas Price's picture
Nicholas Price
20th Jul, 2019
Awesome soup and really easy to make; for me, just needed to pick up 1 kg of tomatoes as everything else in cupboard and fridge.
Yorkie1965's picture
29th Jan, 2019
I make this soup regularly but only put a cup full of water in as there's normally plenty of juice from the tomatoes and add 2 chicken oxo cubes Let it sweat down and simmer for a good 15 minutes, blend it in the pan with my trusty hand blender then force it through a sieve to remove the pips and bits of skin. While this is cooking I'm making fresh bread to go with it. Fresh homemade soup and bread, you can't beat it I've tried it with 1 garlic clove as well, nice but better without
29th Dec, 2018
I make this soup using a couple of tins of plum tomatoes and it always turns out well. It's especially nice with chopped nettles added to it once puréed and some parmesan stirred in.
Kaya Scannell's picture
Kaya Scannell
17th Oct, 2018
Great and simple recipe. I doubled the tomato and other veg content and kept the broth amount to 2 pints with great results, if you want a thicker outcome.
Em Hall's picture
Em Hall
23rd Sep, 2018
Full of flavour but very watery. Have tried without the celery and added an avocado to try and make it a bit creamier.
20th Sep, 2018
Too thin and watery and little structure the tomatoes need to be roasted slowly to burn off the water. It nice but looking at other recipes I wont be using again. I have grown my own plum tomatoes don't feel this has brought them out into their full glory. Def next time double the tomatoes and roast very slowly to capture more deeper flavour poss a potato to thicken it.
14th Aug, 2018
Was a nice soup, will make the next time without celery though as not keen on that. Easier to make than the instructions make out
Angie Evan's picture
Angie Evan
8th Jan, 2018
wow that was detailed. a bit too much for my liking. people that never touched a pan in their lives will totally manage. maybe some 10yo too.


2nd Sep, 2019
I have made this recipe and it’s delicious but would like to add some fresh basil the next time. How much should I use for this recipe please?
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. We'd suggest simply shredding some basil leaves and stirring them through before serving. Soft herbs like basil are best added at the end to retain flavour, colour and texture.
15th Mar, 2018
Took a star off because it's definitely too much stock. I followed someone else's advice and only used 500ml and that was about spot on, so I would suggest starting with that - you can always add more after you've blended it. It was enough for four large bowls, and we all loved it - will be making again.
ogham003's picture
27th Nov, 2016
could you add a download pdf button?
goodfoodteam's picture
1st Dec, 2016
Thanks for your suggestion. We don't have plans to do this at the moment but new features are always being added so we'll keep this one in mind.
22nd Dec, 2015
Do you need to take the seeds out of the tomatoes?
goodfoodteam's picture
23rd Dec, 2015
No you do not need to take them out, they will add more flavour to the soup. 
26th Nov, 2015
I am new at this home made soup thing, how many tomatoes is 1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes? Is it 1-1 1/4Kg or 2lb or 4oz or 12oz? The way it's written out is very confusing for a newbie like me.
goodfoodteam's picture
10th Dec, 2015
Yes, it does seem a bit confusing - it is basically offering you the option to cook with 1 kilo of tomatoes (2lb 4oz) or 1.4 kilos (2lb 12oz). Just use 1 kilo with an extra dash of tomato puree at the end if you want a stronger taste.
16th Jan, 2015
Why do I have to freeze the soup first before I can eat it?


17th Jan, 2019
I found this a little bland and somewhat watery but recoverable. I added fresh basil leaves at the end and blitzed them with the soup. Next time I will reduce the stock to no more than 900ml That will put it up to 4*
15th Nov, 2015
Roast the tomatoes first with olive oil, oregano and seasoning. Add a couple of bay leaves to the stock and veg. Absolutely delicious. I only sieved about 3/4 of the soup to leave some texture. Also great if you roast a couple of red peppers.
9th Dec, 2014
Don't blend straight after cooking! I did and the top of my blender flew off and caused soupoffical (pardon the pun) burns to my face, neck and chest!
4th Jan, 2014
Instead of using tomatoes, use a couple of cans of Chopped Tomato and a medium jar of Passata.
Pat Danels
15th Sep, 2013
Remember to sieve pips as i forgot
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