Tomato Soup

3.2/5 rating (139 votes)
Tomato Soup

This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.


  • 800g ripe, tasty vine tomatoes, halved
  • 4 cloves garlic, finely chopped
  • 2 tbsp tomato puree
  • 4 tbsp olive oil
  • 2 x 10g vegetable stock cubes
  • salt and freshly milled black pepper
  • balsamic vinegar
  • 100mls single cream
  • cornflour
  • water

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  • Pre-heat the oven to 200C gas 6.
  • Place the tomatoes, garlic, tomato puree and olive oil onto a baking tray.
  • Cook for 20 minutes to shrivel up by roughly half (this deepens the flavour)
  • Once cooked place into a saucepan, then add the water, stock cubes.
  • Bring to the boil and simmer for 10 minutes, then liquidise and pass through a fine sieve.
  • Re heat then add a little cornflour/water to thicken slightly, then season well with salt, sugar, vinegar and pepper.
  • Add the cream and serve.

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