Real tomato soup

Real tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(101 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how

Nutrition and extra info

  • Counts as 1 of 5-a-day
  • Easily doubled / halved

Nutrition: per serving

  • kcal151
  • fat2g
  • saturates2g
  • carbs13g
  • sugars11g
  • fibre11g
  • protein7g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, finely chopped
  • 1 tbsp tomato purée
  • 400g can chopped tomato
  • handful basil leaf
  • pinch baking soda
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

  1. Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.

  2. To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lesleylafferty
2nd Feb, 2013
3.05
Some chilli gave a nice kick to it. Very easy soup to make with few ingredients.
potaitocake
14th Oct, 2012
I've just made this recipe, I'm not sure about it yet. Even with the two tins of tomato, extra tomato puree, only 300ml of skimmed milk it still tastes milky and tomato-y enough. I'm leaving it to cool before I try it again. It's a shame cause it was delicious before I added the milk, but obviously not liquidy enough for a soup. I also didn't have any brown sugar as per the comments but I had demerera sugar, let's just say I'm glad I put a little in a side dish to see if it would work, cause it did NOT.
jeanettemp
27th Jul, 2013
Try using a couple of grated carrots at the start instead of the sugar before blending, and less milk.
eatingfortwo
27th Sep, 2012
4.05
Used tarragon instead of basil, doubled up on tomato paste, used 400ml milk instead of 600ml and it was fab.
kellyseye
21st Sep, 2012
Made this today, I followed suggestions by other reviewers and doubled the amount of tomatoes and purée. I omitted the milk and bicarbonate of soda and used cream instead. Delicious. I will make this again, so easy.
kellyseye
21st Sep, 2012
@fjsrecipes - It is Bicarbonate of Soda.
nearlycook
10th Sep, 2012
Is baking soda, baking powder?
wowtomatoi
31st Aug, 2012
Hi guys, doctor banana here Wanted to make a suggestion You soup is by far the worst I have ever tasted I suggest you get a new recipe or don't have one at all I tried to follow your recipes and it was discusting so I let me child do one of her own and it tasted way better then yours just saying Yours faithfully Banana hammock
samson111
1st Jul, 2012
4.05
Easy, quick and tasty
heavensmagic99
7th Jun, 2012
Have only just joined,but am going to try this one,so will give result soon.

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.