Tomato soup

Tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(221 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Oct, 2014
I made this tomato soup and it is absolutely delicious. I have frozen some in individual glass containers. I cannot wait to make this again soon. Thank you for this great recipe.
30th Sep, 2014
I've just used up all my home grown tomatoes making this - have just had a taste and it is delicious! I have to say, though, that the laborious detail in the instructions is really ridiculous - if there is anyone out there who is so dense that they need to have it explained to them how to take stalks off tomatoes, then there is very little chance they would be able to use the internet to find this recipe, and even less chance they'd be able to make the soup!
24th Sep, 2014
I have just read the recipe and I know that I will be making this. I actually appreciate the easy directions. I use an immersion blender, hand stick (I am a Brit living in the states, hoooomesick for England) - so I am not sure what you call the immersion blender back home, have been here a looong time. I do not like to pour hot soups into a plastic, bpa, or not, container, so blend in a pot with hand blender. Some much younger people and much older people will appreciate the detailed directions. I like to read easy directions when I have too much going on. I will use basil in this. Thank you for this recipe.
24th Sep, 2014
Tried this recipe and was not disappointed! Made with home grown tomatoes and will be a firm favourite from now on!
27th Apr, 2015
I agree with you this recipie is amazing xx
21st Sep, 2014
This sounds lovely, I've not made it yet. I have to say though I'm not sure who wrote this recipe, but it seems to be aimed at children with the way things are described in the method. Really ridiculous
14th Sep, 2014
Made this soup for the first time and will be definitely making it again - will change the bay leaf to basil next time. Waited for the soup to cool before blending it.
7th Sep, 2014
Just made this soup out of all the home grown tomatoes I've been given. I used dry basil instead of bay leaf. I also de-seeded the tomatoes. I waited for the soup to cool down a lot before blending....I also used pasata instead of puree. I sieved the soup. Absolutely stunning..gorgeous. I will definitely make again..thanks
7th Sep, 2014
I've made this twice now. Easy and delicious. Because I was using homegrown, fresh tomatoes I didn't need to put the sugar in. I also used basil, thanks for the tip
Teddies Mummie
3rd Sep, 2014
This is the tastiest, most wholesome tasting fresh tomato soup I have tasted. So easy to make and prepare and great for vegetarians and fussy kids :) It's far tastier made with the Swiss Bouillon stock powder than conventional veg stocks. Gives more bite to the taste :) I used a big batch of homegrown beef tomatoes going soft. Nothing like homegrown produce!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.