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Tomato Soup Recipe

Our homemade tomato soup recipe packs a real punch of flavour because the tomatoes are roasted rather than using canned tomatoes.

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Tomato Soup in a bowl


6 medium ripe tomatoes - approximately 700g / 1½lb
1 medium potato
1 medium onion
1 handful of fresh basil leaves
1 garlic clove
2 tablespoons of extra virgin olive oil
1 heaped teaspoon of tomato concentrate
2 dashes of Worcestershire Sauce (Lea and Perrins)
Salt and pepper to taste


: 15 minutes


: 1 hour 10 minutes


: Easy


? Yes (see cook's notes)


: 4 portions


1 Roasting tray
1 Pan
Food blender


The roasting process concentrates the tomato flavour retaining the natural sweetness of fresh tomatoes. Although the roasting takes around an hour you can use this time to prepare the remaining ingredients and relax in between. The tomato soup can be prepared in advance and reheated, but reheat slowly and don't let the soup boil which would spoil the taste.

Star Anise can also be used to flavour tomato soup. We tried the soup with and without Star Anise and we felt on balance that it was better without. Instructions for using it are included in the step by step instructions below.



First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute.

Run cold water over the tomatoes and the skins can then easily be peeled off. Cut the peeled tomatoes in half with a sharp knife, avoid squashing them. Click the picture on the right to enlarge it.

Turn your oven on now so that it's pre-heated, ready to cook later on! Heat settings are 200°C / 400°F / Gas Mark 6.


Peel and finely chop the garlic (enlarge the picture above to see the chopped garlic).  Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top.

Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the pre-heated oven and leave it there for an hour.

 Roast the tomatoes, click to enlarge


Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes. Put the baking tray back in the oven.

20 minutes before the tomatoes are roasted,  peel the potato, chop it into four and place it in a pan with 470 ml (1 pint) cold water. Put the pan of potatoes on the hot plate and let them gently boil. Add 6 whole seeds of Star Anise here if you want.


When the tomatoes are roasted, take the potatoes off the hot plate, remove the Star Anise seeds and add the tomatoes to the pan of potatoes (don't drain away the potato water). Add the tomato concentrate, a couple of shakes of Lea and Perrins and season with salt and pepper to taste.

Use the food blender to puree the soup to a roughish texture.

 Roasted tomatoes. Click picture to enlarge.


Put the blended soup back in the pan used for the potatoes and gently reheat for 5 minutes stirring every minute or so. Don't let the soup boil.

Taste the soup and add any more salt pepper according to taste. Serve in warm soup bowls and garnish with a couple of parsley sprigs or basil sprigs if any is left.

  Tomato soup. Click picture to enlarge.
24 RATINGS GIVEN - AVERAGE 4.5 star rating
5 star rating
14 September 2010
From: Fran
Try this one it's great.
5 star rating
15 September 2010
From: Shirley Allerston
Absolutely divine! Best tomato soup ever! I made it 3 times now. First time did as recipe and 2nd time I did it I drained the potato water and added tomato juice instead. It added that bit more "something". 3rd time I forgot to get tomato juice, so I kept potato water and added tomato ketchup. Which ever way all ways were amazing. Recommending to friends!!! Thank you.
4 star rating
117 September 2010
From: Robert Hardingham
I am making for the first time tasting as I go along, very, very nice.
5 star rating
23 September 2010
From: Cath
Just made the tomato soup, I think it taste great. I can't wait for someone to come home to taste it. Sure I will be making it again soon, as I have another load of tomatoes coming soon. Thanks for recipe.
5 star rating
27 September 2010
From: Shirley Ann
Souper!- Followed the basic recipe but adapted slightly, didn't put flour as I prefer a thinner soup. Fried the potato and onion then added the water and more basil. Try some grated nutmeg! I also added 1/2 teaspoon of sugar to take off the tartness.
5 star rating
4 October 2010
From: Patrick
Very good tnx:)
3 star rating
6 October 2010
From: David
Soup was very tasty although tasted of very strong garlic.
5 star rating
16 October 2010
From: Diego (Spain)
Wonderful recipe. I was looking for that typical British dish, and I found a really delightful soup. Made with home tomatoes, no need of tomato concentrate. Pity we don't have Lea Perrins in Spain, but I used Modena Balsamic Vinegar instead and provided excellent taste.
4 star rating
17 October 2010
From: Mojo
Loved this soup, I added a little chilli, nice wee kick to it.
5 star rating
23 October 2010
From: Lilli
I made this tomato soup today with no star anglaise, extra garlic and sweet potato instead of potato. It was superb, easy as pie, inexpensive and we made it very thick so it was very filling. Would definitely recommend 100%
5 star rating
1 November 2010
From: Elaine Hearty
Love it x.
5 star rating
10 November 2010
From: Kisha
Brilliant base tomato soup - people can add their own extras!  I used chilli olive oil and rosemary.  Thanks for the help!!  Tasty and healthy.  My 4 year old is so full he's nodded off!
5 star rating
14 November 2010
From: Cornflake
I just made this soup - I increased the quantity of tomatoes, added one carrot, one leek and 2 sticks of celery. I added an extra half of a potato and half pint of water to compensate and it tastes amazing!
4 star rating
14 November 2010
From: Not Given
This quite good tomato soup recipe, easily prepare, thanks for sharing.
3 star rating
31 December 2010
From: Shelly
Fun to make, prob wouldn't put onion in again or the potato, but would make again...glad I tried!!! happy new year.
5 star rating
6 January 2011
From: Ahlam
Waw is nice.
5 star rating
10 January 2011
From: Chef
I've never done soup before but this is so very nice and so easy to do we had it 2 times in a week but added a bit more basil and used some passata for extra tomato flavour.
5 star rating
14 January 2011
From: Glenn
Wow tastes great 1st time I made it also added a little ketchup and half a teaspoon of sugar for sweetness. Many thanks for recipe I'm off to enjoy my soup with some chunky bread yum yum.
5 star rating
7 December 2011
From: Zory
Good one - best one I tried so far!
5 star rating
22 December 2011
From: Varushi
Delicious soup, should try it. You will definitely like it with a toasted bread.
4 star rating
24 December 2011
From: Chris and Sandra
Great recipe...We added some chili for a bite. :)
4 star rating
24 December 2011
From: Chris and Sandra
Great recipe...We added some chili for a bite. :)
5 star rating
12 April 2012
From: Eva.K
Beautiful soup, would definitely recommend to my friends:)
4 star rating
18 April 2012
From: Bob C
Family polished the lot off!
5 star rating
6 September 2012
From: Not Given
Delicious! Tried it yesterday and it was absolutely lovely. My husband polished it off and I am now going to recommend to other Italian friends. Who said that English food is not good?
5 star rating
13 January 2013
From: Anne M
I cooked some barley seprately and added it in after the soup was done - was excellent. Cooking the barley in the soup will make it cloudy.

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