Tomato Soup

Tomato Soup


197 people made this

About this recipe: This is a fantastic way of making use of fresh tomatoes when in-season. It's a thick, creamy and well-seasoned tomato soup. Serve with crusty bread, if desired.


Serves: 4 

  • 900g tomatoes
  • 2 cubes beef stock, crumbled
  • 1 tablespoon caster sugar
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 110g butter
  • 5 tablespoons plain flour
  • 1 litre milk

Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Run the tomatoes through a food mill to remove the seeds and skins and place in a large pot over medium heat. Stir in the stock, sugar, salt, bay leaf, basil and pepper. Bring to the boil, then reduce heat and simmer 30 minutes.
  2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

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- 15 Dec 2012

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