Tomato Soup

A recipe to make tomato soup


  • 50 g butter
  • 100 g diced onion
  • 100 g diced carrot
  • 1 bunch of bouquet garni
  • 1 large clove garlic, smashed and peeled
  • 2 tbsp all-purpose flour
  • 3 cups stock
  • 400 g can whole peeled plum tomatoes, puréed (include the juice)
  • 2 tsp sugar
  • Salt and freshly ground black pepper to taste

Method of Preparation

  • Melt the butter in a thicked-bottomed pan. Add garlic, onion, and carrot (mire-poix) and brown lightly.
  • Mix in the flour and cook to a sandy texture.
  • Remove from the heat, mix in the tomato puree.
  • Return to heat. Gradually add the hot stock.
  • Stir to the boil. Add the bouquet garni, season lightly, and sugar.
  • Simmer for  30 minutes. Skim when required.
  • Remove the bouquet garni and mirepoix.
  • Liquidise or pass firmly through a sieve, then through a conical strainer.
  • Return to a clean pan, correct the seasoning and consistency. Bring to the boil.
  • Check the seasoning and serve with croutons or toasted bread.

Serving Portion : 4


If a slightly sweet/sour flavour is required, reduce 100ml vinegar and 35 g caster sugar to a light caramel and mix into the completed soup.

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