Real tomato soup

Real tomato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(121 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.
9th Sep, 2015
I used 2 cans of tomatoes. A good squirt of tomato puree (I always add more tomato puree where it is used in a recipe and never measure it) I also used 400ml chicken stock instead of the milk and added a little cream. Didn't use the baking soda. 3 empty bowls from the kids
Brian Jones
4th May, 2015
Quick, easy and tasty. Great recipe when you don't have time to use fresh tomatoes and don't just want to open a tin of H...z Tomato Soup!!
J Lane
17th Oct, 2013
Tried this recipe as it had 4 stars..... Should have read the comments first! It was very insipid and I didn't like the thin layer of red which disguised the milkiness which lay below. Probably won't try it again, even doubling the volume of tomatoes, adding sugar and using potato or similar as per the comments. If you think anything of your readers, maybe it should just be deleted or at least re-tested and re-written. (Don't normally have many failures with your recipes!)
30th Aug, 2013
There is no need to add soda: when you are softening onion and garlic add a finely sliced potato as well, the starch will help giving it that lovely thick consistency. Basil should never be cooked for long, better add it at the end, just tear it with your fingers and stir it in. If you prefer to blend everything, put it in during the very last run of the blades. Just a good pinch of regular sugar is necessary to balance the acidity- no milk required!
4th Jun, 2013
Made tomato soup for the first time and i loved it.. Easy and Low Fat :D..
12th Mar, 2013
I love the fact that it has no stock cube in it! Also it tastes great!
10th Feb, 2013
Looks delish, I'll make it like the comments suggest!
lesleylafferty's picture
2nd Feb, 2013
Some chilli gave a nice kick to it. Very easy soup to make with few ingredients.
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.
27th Jul, 2013
Try using a couple of grated carrots at the start instead of the sugar before blending, and less milk.


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?