Fresh Tomato Soup

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By Alice Phoenix Serves: 3-4
Prep Time: 5 minutes Cooking Time: 25 minutes

A classic fresh tomato soup to enjoy whatever the season! Trialled and tested, you can't go wrong with this recipe.


  • 2 sticks of celery, finely chopped
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and diced finely
  • 3 cloves of garlic, peeled and crushed/finely chopped
  • 2 tbsp olive oil
  • 450g/1lb fresh ripe tomatoes, halved
  • 1 litre/1¾ pint of vegetable stock
  • Salt and freshly ground black pepper
  • A handful fresh basil, shredded (optional)



Heat the oil in a large saucepan then add the onion, carrot, celery and garlic. Cover the pan with a lid and cook gently for 10-15 minutes until soft - you want it to get all sticky.


Next add the salt, pepper and tomatoes. If you prefer a sweeter soup this is also a good time to add some sugar if you like. Stir and cook for another 5 minutes.


Add the stock, bring to the boil and simmer for 10 minutes. Liquidise in a blender until smooth. If using the basil, stir in at the end for an aromatic flavour.


  • 106 Calories
  • 9.5g Carbohydrates
  • 7.4g Fat
  • 2.6g Fiber
  • 1.8g Protein
  • 0.95g Saturated fat
  • 1675mg Sodium
  • 4.95g Sugar
  • 6.1g Unsaturated fat


I personally love some fresh croutons in my soup - just take a slice of your favourite bread, slice it into cubes then fry in a pan with some oil until nice and crispy. Then add them to the soup when its done.

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