Name: Real tomato soup
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 onion chopped; 1 garlic clove finely chopped; 1 tbsp tomato purée; 400g can chopped tomato; handful basil leaf; pinch bicarbonate of soda; 600ml milk

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Real tomato soup

Real tomato soup

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.9 out of 5.155 ratingsRate

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Creamy tomato soup is the stuff of childhood, and it's easy to make yourself. Emma Lewis shows you how

Easily doubled

Easily halved

Freezable (Counts as 1 of 5-a-day)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 onion

chopped
1 garlic clove

finely chopped
1 tbsp tomato purée
400g can chopped tomato
handful basil leaf
pinch bicarbonate of soda
600ml milk

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Nutrition: per serving

kcal151
fat2g
saturates2g
carbs13g
sugars11g
fibre11g
protein7g
salt0.51g

low

Method

step 1

Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.
step 2

To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

RECIPE TIPS

EMMA SAYS...

Creamy tomato soup is the stuff of childhood, and it’s simple to make yourself. I didn’t want to overload it with cream and came across this idea of using baking soda when I lived in America – it stops the milk from curdling. Don’t worry, you won’t taste the baking soda at all.

Recipe from Good Food magazine, August 2007

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A star rating of 3.9 out of 5.155 ratings

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