Search

Tomato soup

(84 ratings)
Video player
Save
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • 5 a day portion1
  • Child friendly
  • Freezable

This classic tomato soup recipe is the perfect recipe to whip up on a cold winter's evening, for a starter at a dinner party or special occassion, or maybe you just fancy a lighter dinner than usual but still want lots of nutrients. Packed with fresh tomatoes, not only is this a quick soup recipe, it's healthy and filling too. Not only that, but the kids are guaranteed to love it - who doesn't like a classic tomato soup? So easy to make that we dare say, you'll never buy tinned tomato soup again. Top off with a dollop of cream fraiche, a sprinkle of black pepper and some garnish if you have any to hand. Serve with a chunk of warm fresh bread.

Store leftover soup in a Tupperware in the fridge for up to 3 days or you could freeze and keep for up to 1 month.

Ingredients

  • 2tbsp olive oil
  • 2 onions, peeled and chopped
  • 1 carrot, peeled and diced finely
  • 1 garlic clove, peeled and crushed
  • 450g fresh ripe tomatoes, halved
  • 1 litre vegetable stock
  • 1tsp sugar
  • Salt and pepper

Method

  1. Heat the oil in a large saucepan and add the onions, carrot and garlic. Cover and cook for 10 mins until soft.
  2. Score the bottom of the tomatoes with a sharp knife and place in boiling water for 2 mins.
  3. Transfer to a bowl of cold water and then remove the skins.
  4. Chop tomatoes and push through a sieve into the pan, to remove the pips.
  5. Add the sugar, salt and pepper. Stir and cook for another 5 mins.
  6. Add the stock, bring to the boil and simmer for 10 mins. Liquidise until smooth.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(84 ratings)

Your comments

Sarah

I would advise just chopping the tomatoes and adding them straight to the pan, no skinning or sieving. This is what I always do for tomato soup. Might make for a slightly more 'rustic' soup, but it doesn't really matter if you're going to blend it until smooth at the end anyway!

Victoria

Since when is skinning tomatoes "quick and easy"?!

Lisa

How are you supposed to sieve the tomatoes into the pan only leaving the pips?

Gaz

ABSOLUTLY GRAND!

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99