Fresh tomato soup

    45 min

    Make the most of home-grown tomatoes when they're plump, juicy and plentiful, and bursting with flavour.

    1 person made this

    Serves: 4 

    • 1 tbsp olive oil
    • 2 leeks, trimmed and sliced
    • 1kg well-ripened tomatoes, skinned, seeded and chopped
    • 3 sprigs of flat-leaf parsley
    • 1 celery stalk
    • 2 sprigs of fresh thyme
    • 1 bay leaf
    • 1 tsp tomato purée
    • 2 garlic cloves, crushed
    • pinch of sugar
    • 50g vermicelli or spaghetti, broken into short lengths
    • 20g butter, diced
    • salt and freshly ground black pepper
    • fresh sprigs of thyme to garnish (optional)

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Heat the oil in a saucepan. Add the leeks and cook gently for 10 minutes until softened.
    2. Tip the chopped tomatoes into a blender or food processor and whizz them into a pulp.
    3. Finely chop the parsley leaves. Tie together the parsley stalks, celery, thyme and bay leaf to make a bouquet garni.
    4. Add the tomatoes to the leeks, together with the tomato purée, chopped parsley, garlic, sugar and bouquet garni. Season with salt. Cover and simmer gently for 15 minutes.
    5. Remove the bouquet garni. Add the vermicelli or spaghetti to the soup and cook for 5 minutes until just tender.
    6. Add the butter, stir and season to taste. Garnish with fresh thyme sprigs, if liked.


    When fresh tomatoes are not in season, you can use 1 litre tomato juice or 2 x 400g cans of tomatoes with their juice instead of the fresh tomatoes.

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