Tomato Soup

Tomato Soup

Tomato Soup

Total Time: 1hr.        Prep Time: under 30 min        Cooking Time: 30 min    Serves 4


Large Pan

Food Processor

Chopping Board

Sharp Knife

Large Spoon

Soup Ladle



2kg mixed ripe tomatoes, roughly chopped

3 garlic cloves, roughly chopped

1 handful fresh basil leaves, plus extra to serve

1 tbsp tomato purée

4 tbsp olive oil, plus extra to serve

1 litre hot vegetable stock

salt and freshly ground black pepper

2-3 tbsp caster sugar, to taste

150ml double cream, plus extra to serve

1 ciabatta loaf, thickly sliced, to serve



  • Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down 
  • Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes
  • Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes
  • Transfer the soup mixture to a food processor and blend to a purée
  • Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar
  • Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes
  • To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves. You can also add tortellini or grated cheese or croutons.

The most comforting soup in the world and one of the classic and firm favourites!