Classic Tomato Soup

Sometimes you just can’t beat a comforting bowl of tomato soup, no matter what the weather. I used to enjoy a bowl of soup from a can when I was a child in the 70’s but homemade soup is the ultimate comfort food if you ask me. Plus it’s quick, easy and full of healthy stuff.

I find this is especially satisfying to the soul, and the stomach, if I add a thick slice of fresh crusty bread and maybe a wedge of mature cheddar.

If you’re watching the calories don’t bother frying the veg, just put all the ingredients (except the milk) in a pan and simmer away. It genuinely tastes just as wonderful.

Classic Tomato Soup Recipe

Makes 4 large bowls or 6 medium sized bowls


  • A tablespoon of olive oil
  • 1 onion, roughly chopped
  • 1 clove of garlic, chopped
  • About 200g of carrots, peeled or scrubbed and chopped
  • About 100g of potato, peeled and chopped
  • 800ml of stock
  • 2 bayleaves
  • 1 tin of tomatoes
  • 1 teaspoon each of oregano and basil
  • A generous splash of milk (or cream if you’re feeling indulgent)


  • Fry the onion, carrot and garlic gently in the oil for about 5 minutes.  Add the potato to the mix, and continue to cook for a few minutes, at which point the starchy spuds will probably have started to stick to the bottom of the pan.
  • Pour in the tomatoes and bay leaves, stir. Add your hot stock and simmer, with a lid on your pan, for about 20 minutes until the veg is tender.
  • Fish out the bay leaves, pour in the milk if you’re using it, and blend the soup.  Have a wee taste and season with salt and pepper if you think it needs it.

To serve try one, or all, of these…

  • This would be nice with chopped fresh basil
  • Thickly sliced crusty bread and butter
  • Oatcakes and cheese
  • A swirl of basil or chilli oil

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