Real tomato soup

Real tomato soup

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(129 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


  • 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…


  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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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.
27th Sep, 2012
Used tarragon instead of basil, doubled up on tomato paste, used 400ml milk instead of 600ml and it was fab.
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.
21st Sep, 2012
@fjsrecipes - It is Bicarbonate of Soda.
10th Sep, 2012
Is baking soda, baking powder?
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
1st Jul, 2012
Easy, quick and tasty
7th Jun, 2012
Have only just joined,but am going to try this one,so will give result soon.
4th Jun, 2012
After reading some of the comments I was a little worried about adding milk so I left out the milk d the baking soda. I too doubled up the tomatoes. It tasted lovely and was so easy to make!


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