The nations favourite soup. Easy to make and deliciously warming. More servings of tomato soup are sold in UK supermarkets than any other variety.


bowl of tomato soup
  • 25 grams (1 oz) butter
  • 1 small carrot
  • 2 celery stalks (optional)
  • 1 onion
  • 450g (1 lb) ripe tomatoes
  • 1 sachet of bouquet garni
  • salt and pepper
  • 1 teaspoon sugar
  • 2 cloves garlic (or equivalent in paste)
  • 575 ml (1 pint) water
  • 25 grams (1 oz) plain flower
  • 2 teaspoons fresh milk
  • Sprig of parsley for garnish

How to Make Tomato Soup

  1. Peel and dice the carrots. Peel and chop the onion. Dice celery (if used).
  2. Melt butter in a pan and fry carrots, onions and celery until softened.
  3. Quarter the tomatoes and add to the pan with the bouquet garni, sugar and garlic. Add salt and pepper to taste.
  4. Add water, bring to the boil, then cover the pan and simmer for 20 minutes, until all the vegetables are tender.
  5. Sieve the soup and return to a clean pan.
  6. Blend the flour and milk and add to the pan.
  7. Return to the boil and simmer for a further five minutes, stirring frequently.
  8. Taste and add more seasoning if required.

Serving Suggestions

Serve hot in a mug or a bowl, with a sprig of parsley on top. Traditionally served as a starter with a main meal in restaurants. For a more complete meal in itself, add a few slices of fresh bread (great for dipping). Alternatively, you could add a dollop of cream cheese, for a rich taste combination.

Other recipes to try: Leek and Potato Soup | Lent Pie | Recipe Index

Recipe by Susanne (East Anglia)

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