Tomato Soup

Tomato Soup


2 people made this

Both fresh and tinned tomatoes are used in this soup, the fresh ones for their sunny flavour, the tinned ones for depth.

Lynn Cole

Serves: 4 

  • 30g butter
  • 2 rashers bacon, rind removed, chopped
  • 1 large onion, peeled and chopped
  • 1 large carrot, scrubbed and chopped
  • 1 medium celery stick, trimmed and chopped
  • 2 large tomatoes, chopped
  • 1 (400g) tin whole tomatoes
  • 4 cups chicken stock or vegetable stock
  • 1 blade mace or whole nutmeg
  • 1 sprig each fresh thyme, parsley and rosemary
  • 1/2 teaspoon celery seeds
  • 10 black peppercorns
  • 1/2 cup pouring cream
  • small fresh rosemary sprigs, to garnish

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Melt the butter in a large saucepan, add the bacon, onion, carrot and celery and cook, without browning, over low heat for about 5 minutes. Add the fresh tomatoes, the tinned tomatoes with their juice and the stock. Bring to the boil, stirring occasionally.
  2. Put the mace, herbs, celery seeds and peppercorns in the centre of a square of muslin. Tie each pair of opposite corners together to form a bag, then add to the soup. Reduce the heat, cover and simmer for about an hour, or until the vegetables are soft.
  3. Remove the spice bag and pass the soup through a nylon sieve into a bowl. Alternatively, first cool the soup, then purée it in a food processor or blender before passing it through a sieve into a clean saucepan.
  4. To serve, reheat the soup and pour it into a warmed tureen or bowls. Pour a little cream on top and garnish with fresh rosemary sprigs.

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Reviews (1)


Delicious..I strained the soup per the instructions, but I liked it better with the little bits in it. I did de-seed the tomatoes before I cooked the soup. I didn't have any cream so I topped the soup with bacon and fresh basil - 25 Aug 2013

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