Tomato soup

Tomato soup

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(212 ratings)

Easy

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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Ingredients

  • 1-1¼kg/2lb 4oz-2lb 12oz ripe tomatoes
    Tomato

    Tomato

    toe-mart-oh

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

  • 1 medium onion
    Onion

    Onion

    un-yun

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

  • 1 small carrot
    Carrot

    Carrot

    ka-rot

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

  • 1 celery stick
    Celery

    Celery

    sell-er-ee

    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
    Sugar

    Sugar

    shuh-ga

    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)

Method

  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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bellisima1989
31st Jan, 2012
5.05
Whenever I've come across a recipe on goodfood with an amazing amount fo excellent reviews I've always been disappointed. UNTIL I tried this recipe!! I just loved the taste of the tomatoes and the sweet tanginess of it... but I dont have a blender so what I did first was blanche the tomatoes in hot water and then peel off the skin. Whilst the tomatoes were cooking I really mashed them up with my spoon and even though it was not as creamy as it would've been had i put it in a blender i kinda liked it slightly chunky. Also I added a bit of chilli which I think was probs me tampering a bit because it tasted better without to me...oh and I didn't use celery!
greenandblacks
31st Jan, 2012
A good recipe to use up a lot of tomatoes (I'm not fussy over using a mix of cherry, plum or whatever is available), but I tend to let it simmer for a little longer to thicken it slightly.
dannithirsk
31st Jan, 2012
5.05
I'm a nanny and made it for the children. The three year old insisted she wouldn't like it before she tried it. Two minutes later and she was asking for a second helping. Great recipe.
xninax
20th Jan, 2012
4.05
good recipe, I only used half amount of stock and a good dash (or three!) of port, I also added corriander and a tiny bit of garlic :)
wolf52's picture
wolf52
19th Jan, 2012
4.05
Followed recipe to the letter, but did add worcester sauce. My non soup eating son loved it as did my hubby. Will deffo make again!
ilovemypixiemoos
27th Dec, 2011
I think that people need to follow the method and ingredient list properly before leaving negative comments . There's 98 per cent of positive comments here that followed the recipe and it turned out well so the negative comment leavers are either not following or can't cook ! Sorry ! Had to be said !
ilovemypixiemoos
27th Dec, 2011
I made this as a starter for my family on Christmas day ! Absolutely LUSH !!!! Even my Dad loved it and he's a man and fussy ;) All my girls ate it up too ;D I doubled the recipie too . I'm making it again today . I didn't add the carrot or celery though . BUT WOW !!! Was 'Blaady Boutifal ' * Dad's words . Thank you ;D x
briggso63
10th Dec, 2011
I made this soup today, not that great would of been better off buying four tins of baxsters and watching tv.
spring33
30th Nov, 2011
Just made this for friends .. it tastes fantastic and so easy to make ... would recommend it and it's good for people watching their waistline just don't add cream !!!
kelh76
25th Nov, 2011
2.05
This soup is ok but nothing special. Used over a kg of v ripe toms, chicken stock (500ml) and added a couple of cloves of garlic to the veg. The colour is quite orange, the flavour not very deep. It is a basic stock-cube based soup with plenty of tomatoes chucked in, but without a strong taste of tomato unfortunately. It will all get eaten, but not one I'd make again.

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