Real tomato soup

Real tomato soup

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(112 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 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

    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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fosker1978
26th Nov, 2010
5.05
So quick and simple to make I love this hearty soup, although I tend to leave out the baking soda and use a scoop of creme fraiche or cream and it works just as well
abbie5603
6th Oct, 2010
4.05
I made this exactly as suggested and it was a bit bland for my taste, however today when I made it again with changes of adding about 5 cloves of garlic (love the stuff!), celery, and chilli it was gorgeous!! Also added more tomato puree than stated as well. All in all its a good recipe for people who havent made soup before and want to give it a go, and an excellent base for adding extras to!
possumzilla
21st Sep, 2010
1.05
I was really disappointed with this recipe. I tried doubling the tomatoes, seasoning etc and it just tated like boiled milk with Ketchup in! It was awful I had to throw the whole lot away, which I felt was a massive waste of ingredients. Pah. Rubbish.
fatface
1st Sep, 2010
Following all the wonderful comments and advice above, I made a revision of my own and sauteed the tomatoes in a little butter (makes all the difference), added more tomatoes and paste and just a little sugar, teaspoon to a big pan full. The milk was Carnation Lite and that made all the difference. I love my tomato soup very very smooth and peppery, so white as well as black went into the mix and I served it with garlic croutons. Divine. One of my guests said, 'This is exactly like the Heinz Tomato soup I used to have as a child.' I'm not sure if that was a compliment or not :-)
tobyjug3
1st Sep, 2010
For those of you wondering, Baking powder and Baking soda are different. Baking soda is also called Bicarbonate of Soda Baking powder is a mixture of Baking Soda and an acid, very often Tartaric acid If you add water to Bicarbonate of soda, you get soda water but no fizz where Baking powder gives off carbon dioxide to make cakes rise and will fizz in water
griffithsangharad79
25th May, 2010
4.05
Sitting here eating a bowl of a slightly modified soup and it's delicious! I added about 3 tbsp of passata, 2 tins of tomatoes, 1 tbsp of brown sugar and only 300ml of milk. This time I didnt have basil so I added a tsp of dried Italian herbs and a bit of salt and it worked ok. Definately agree with the modifications and in the winter I think I'll add a bit of Tabasco to make it a winter warmer.
benbenben
17th May, 2010
5.05
i like cheese
lyndsaylou
3rd May, 2010
This is YUM YUM YUM! I used olive oil cooking spray instead of the 2 tablespoons of oil, doubled up on the tomatoes and puree, and used half a pint of milk and it was amazing! Super low fat and less milk made it really thick. Mmmmmmm.
toni2009
19th Dec, 2009
wonderful! full of flavour and even the fussy one loved it!!!!
mother_ship's picture
mother_ship
11th Dec, 2009
4.05
@ Hungry Horse - Baking Soda = barcarbonate of soda = sodium barcarbonate, all different names for the same thing. It is one of the components of baking powder and I think you're right that's why some people are having problems. Personally I'm with the majority who say extra tomatoes and puree and less milk but I love the tip about the baking soda stopping the milk from curdling, I wonder if that's because it nutralizes the acid in the tomatoes? After all one of the other uses of barcarb is to settle indigestion.

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