Real tomato soup

Real tomato soup

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

Prep: 5 mins Cook: 25 mins


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.


  • 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



    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 bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 600ml milk



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


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Jan, 2011
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
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
20th Jan, 2011
yum, add extra tomatoes
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.
16th Jan, 2011
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.
13th Jan, 2011
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.
7th Jan, 2011
I was very disappointed with this today. Too thin for my liking and quite bland.(even with the double amounts) Just tinned tomatoes with milk really.
17th Dec, 2010
I also agree about doubling the tomato!
14th Dec, 2010
Hmmm - yes needs more tomato - or less milk.... I added loads of tomato puree at the end as well...
princessdaisy's picture
2nd Dec, 2010
Made this at school with my yr 4 class (as well as sweet potato and chilli soup). A great success, all bowls emptied.


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.
Want to receive regular food and recipe web notifications from us?