Tomato soup

Tomato soup

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(235 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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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.
19th Nov, 2017
chopped 1 red onion, 2 carrots a red pepper, 1 stalk of celery and plenty of tomatoes on the vine. Only added 1 and a half pints of water. Sprinkled a bit of pepper and brown sugar and hey presto, such a delicious soup. Thank you for the recipe!
11th Nov, 2017
Lovely soup but quite watery. I used 800ml stock but would reduce to 500ml if I made again as the tomatoes are so juicy naturally.
4th Nov, 2017
This is the best tomato soup I have ever tasted, it's delicious! I always leave the celery out and sometimes I leave out the carrot if I don't have any but it still tastes fabulous!
9th Oct, 2017
4stars because this recipe uses too much stock! Cut back on the stock and it's delicious. I love adding lentils to make it thicker.
27th Sep, 2017
This was such an easy and tasty dish to create. I added some Worcester sauce and a splash of Tabasco for some additional flavour but the soup didn't need it, it was just my personal preference. Perfect recipe now that the weather is cooling.


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?
goodfoodteam's picture
21st Jan, 2015
Hi pgib8 thanks for your question. It's absolutely fine to eat the soup without freezing it first. At the end of step 5 we advise that this is the best point to freeze it but only if you are making it ahead. If you want to eat it straight away just skip the note on freezing and head straight to step 6. Hope this helps, let us know how you get on. 
18th Oct, 2014
What type of stock should I use? vegetable?....


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