Cheerful Tomato Soup

When the weather is cold, or you’re feeling a little glum, a big bowl of tomato soup is just the ticket. And although canned tomato soup is perfectly serviceable, it’s certainly not a patch on making your own from scratch!

This recipe is guaranteed to wash away the winter blues, and soothe a beleaguered soul. And best of all, the kids get genuinely excited about eating it – a total win for all concerned!

If you have the time and inclination, I would definitely recommend making your own vegetable stock. You’ll find my recipe here.

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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 Time15 minutes mins

Cook Time30 minutes mins

Course: Soup

Cuisine: British

Servings: 6 bowls

Calories: 184kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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)

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: 1bowlCalories: 184kcalCarbohydrates: 11gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 43mgSodium: 53mgPotassium: 527mgFiber: 3gSugar: 6gVitamin A: 3629IUVitamin C: 26mgCalcium: 45mgIron: 1mg

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