Tomato soup

Tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(208 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
foodschmood
12th Jun, 2014
I've just read your comment and agree the instructions are misleading and in this case quite dangerous. I blew the lid off my blender once (the soup missed me but hit my ceiling). Without getting too technical, these impressive little explosions are caused by hot liquid in a confined space. The hot liquid expands and because it has nowhere to go, it blows the lid off the blender..... kaboom!!! If you don't already have one, get yourself a 'stick' blender and blend soups etc. in the saucepan. Waaay simpler..... and much safer. Good luck.
simjai
7th May, 2014
5.05
I am not really a soup fan, but I had a lot of tomatoes and decided to use this recipe .It was so delicious that I made two batches and as I am on a diet it was so low in calories too.
marmiteetponpon's picture
marmiteetponpon
10th Apr, 2014
check this super easy broccoli soup recipe... 20 minutes preparation and delicious outcome at marmite et ponpon http://marmiteetponpon.com/2014/04/03/20-mns-broccoli-soup-super-easy-suitable-for-toddlers/
broms001
27th Feb, 2014
tesco value chopped tomatoes work just as well just 1 tin
Casca
13th Jan, 2014
I didn't think this recipe was that great on the first day that I made it, but a few days later I reheated the leftovers from the fridge and it was so much better. Thicker and with more intense flavour. I cooked some beef and red wine ravioli until just al dente and threw them in the soup, and that made it even more special.
CillaNeo's picture
CillaNeo
4th Jan, 2014
This is just delicious, I'm typing this as i'm eating a bowl, I added two celery sticks and two carrots, just wow!! Better than the tin!
djryry15's picture
djryry15
30th Nov, 2013
Delicious, tastes great! Easy to make too.
tasha_seh
30th Oct, 2013
I have just made this soup for lunch at home. Was amazing and really simple to follow. I didn't have any tomatoes at home so I used 1 tin of peeled tomatoes instead and mushed the tomatoes throughout cooking. Once blitzing at the end it was all smooth and lovely. I also chopped a chilli in there as pointed out in the comments. Would definately make it again!!!!
SuBu
20th Oct, 2013
Have just made this soup for my lunch at work for next week - really tasty and the recipe was simple to follow! I added a little bit of milk in with the stock (decreased the stock accordingly) to make it a bit creamy looking but without the calories of cream. I also added basil leaves to the tomato mixture before whizzing and at the end some worcestershire sauce - delicious!!
symjc
17th Oct, 2013
Have just made this,excellent recipe and sooo easy to make,I added a little chilli powder when softening the veg just for an added kick.

Pages

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.