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–
+
servings
Metric
US Customary
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5
from
2
votes
Tomato Soup
This soup is a timeless classic, and a favourite amongst all ages.
Once you try making it from scratch, you'll never turn back.
Prep Time
15
mins
Cook Time
30
mins
Course:
Soup
Cuisine:
British
Servings:
6
bowls
Calories:
184
kcal
Ingredients
1
large
onion
1
carrot
1
stick
celery
25
g
unsalted butter
1
tbsp
olive oil
1
kg
tomatoes
1
tbsp
tomato paste
optional
1
litre
vegetable stock
1
bay leaf
150
ml
double cream
salt and pepper
to taste
Metric
-
US Customary
Instructions
Finely chop the onions, carrot, and celery.
Heat the butter and oil together in a large flameproof pan
When the fat is hot, add the vegetables and fry until they are soft - about 5 minutes.
Meanwhile, quarter the tomatoes, and cut out the hard green/white part where the vine attaches.
Add the tomatoes to the vegetables, and continue stirring to help the tomatoes break down.
If tomatoes are not in season, you can add a little tomato paste to improve the flavour.
Once the tomatoes are nice and soft, add the vegetable stock and a couple of bay leaves.
Cover the pan, and simmer for 15 minutes.
Remove the bay leaf, and then use an immersion blender to liquify the vegetables.
You could also use a food processor or regular blender to do this.
This recipe makes quite a thick soup. If you like your soup thinner, you could add a little more vegetable stock at this stage.
Add the cream to the soup and mix well to combine, then season with plenty of salt and a little black pepper.
If you’re feeling fancy, serve with a swirl of cream and olive oil, and garnish with basil.
Nutrition
Serving:
1
bowl
|
Calories:
184
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
43
mg
|
Sodium:
53
mg
|
Potassium:
527
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
3629
IU
|
Vitamin C:
26
mg
|
Calcium:
45
mg
|
Iron:
1
mg