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Real tomato soup

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A delicious real tomato soup, thick, creamy and super simple to make. Perfect for cosy autumn lunches with toasted cheese sandwiches.

Our real tomato soup is so easy to make, it’s kind of like lazy soup! No peeling, just roasting and blending. Super easy, just how we like food to be.

Real tomato soup ingredients

  • 10 ripe vine tomatoes
  • 2 carrots – scrubbed and sliced into batons
  • 2 sticks celery – sliced into batons
  • 2 red peppers – roughly chopped
  • 1 tbs olive oil
  • 1 tsp dried basil
  • 400ml hot vegetable stock
  • 100ml single cream
  • Salt and black pepper to season
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How to make real tomato soup

  • Preheat the oven – to 200C / 400F / Gas mark 6
  • Roast the vegetables – add the tomatoes, chopped carrots, celery and peppers to a roasting tin, drizzle over the oil and toss to coat everything. Season with salt and pepper and scatter over the dried basil. Roast in the oven for around 30 minutes or until everything is softening and cooked.
  • Blend the soup – once the vegetables have roasted, scrape them into a blender and pour in the hot vegetable stock and cream. Blitz until everything is smooth.
  • Season and serve – check the seasoning, add some salt and pepper if required and then serve.

Get loads of lunch recipes and ideas here

How to make little parmesan toasts

To make the little parmesan toasts just slice baguette – drizzle with a little olive oil, top with grated parmesan cheese and a sprinkle of oregano and toast under a hot grill for 3-4 minutes until crispy.

Make real tomato soup your way

  • go spicy and add a chopped chilli and serve with cheesy nachos.
  • go herby  and add a handful of chopped basil and oregano.
  • got some veg that needs using up – chop it finely and add it.

More easy soup recipes

  • Easy minestrone soup – a classic Italian vegetable and bean soup, filling, simple to make and really delicious to eat.

Love soup? Get all our delicious healthy soup recipes here

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Yield: Serves 4

Real tomato soup

Delicious creamy soup made with plump juicy vine tomatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 10 vine tomatoes 
  • 2 carrots - scrubbed and sliced into batons 
  • 2 sticks celery - sliced into batons
  • 2 red peppers - roughly chopped 
  • 1 tbs olive oil 
  • 1 tsp dried basil
  • 400ml hot vegetable stock 
  • 100ml single cream 
  • pinch salt 
  • pinch cracked black pepper

Instructions

  1. Preheat the oven – to 200C / 400F / Gas mark 6
  2. Roast the vegetables – add the tomatoes, chopped carrots, celery and peppers to a roasting tin, drizzle over the oil and toss to coat everything. Season with salt and pepper and scatter over the dried basil. Roast in the oven for around 30 minutes or until everything is softening and cooked.
  3. Blend the soup – once the vegetables have roasted, scrape them into a blender and pour in the hot vegetable stock and cream. Blitz until everything is smooth.
  4. Seasonand serve – check the seasoning, add some salt and pepper if required and then serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 204Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 368mgCarbohydrates: 20gFiber: 5gSugar: 13gProtein: 5g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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real tomato soup served in a blue mug with a spoon next to a pile of little toasted baguette slices with parmesan cheese on them. Text overlay reads "delicious teal tomato soup recipe"

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