Real tomato soup

Real tomato soup

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(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
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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.

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Comments, questions and tips

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slickandsexy
2nd Apr, 2011
MMM really lovely soup. I added more tomato puree after having read previous comments. Also put a dollop of ketchup in, and a splash of balsamic vinegar, which really added to the depth of flavour. Will definitely make this again, maybe with red pepper. What a great tip with the bicarb!
fruitybooboo
20th Mar, 2011
5.05
Yeah doubled tomato and added broeWn sugar too but very nice dish and easy to make :0)
paulf123
28th Feb, 2011
My first attempt at tomato soup and it was very tasty and so easy to do! I would suggest to add a decent amount of seasoning, especially black pepper, which gives a bit of a kick. All in all a very good recipe!
casson
18th Feb, 2011
I had no fresh basil either but dried was very tasty. I only added half of the milk to create a thicker soup but it would only really serve two as a result. Very easy and very tasty!
whirlwind
28th Jan, 2011
4.05
With a bit of tweeking as suggested in the comments, this soup was really nice. I used 2 tins of tomatoes, doubled the tomato puree, added some dried italian herbs with the onion. I added a stock cube, plenty of seasoning, used only 400ml milk and added a touch of brown sugar. The use of the bicarb of soda with milk gives the soup a lovely smooth, rich texture without the calories of cream. It's a great idea. I think the soup would taste a bit bland if you stuck to the basic recipe. Definitely needs some tweeking
mrs_butters
24th Jan, 2011
I have read all your comments as i am just about to try and make this soup, the only problem is i dont have any basil leafs will that really make the soup not taste right?? x
wildflower196
20th Jan, 2011
5.05
yum, add extra tomatoes
gazzabongo
19th Jan, 2011
I made his soup and like most people i doubled the cans of tomatos , but i used tins of tomatos with peppers and chillies already added i kept to the recipe apart from that , it was rather spicy if you like it quite hot ,I then made it with normal tins of tomatos , both were magic in theyre own right. try the spicy version if you dare dont add cream just the right amount of milk.
maureensanders
16th Jan, 2011
5.05
Delicious! The nearest to Heinz I have ever tasted. I substituted Passata (otherwise called Frito) - which is a carton of tomato puree for the chopped tomato, doubled the tomato puree (mine was the sundried version), and added about 1 dstsp sugar, plus seasoning and a dash of balsamic vinegar. A swirl of cream before eating would add a fine dining touch! I am guessing that the passata does not contain tomato seeds, whereas the chopped tomatoes might do - hence a sweeter flavour? But I may be wrong there.
tc1980
13th Jan, 2011
2.05
Not bad at all, except I prefer thicker soups so found this slightly thin to my taste. It's flavour was good though (I also doubled the quantity of tomatoes and puree and added a spoon of brown sugar). Would make again but might try some cream in place of the milk to make it more luxurious.

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