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Tomato Soup

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tomatoWinter is well and truly on its way bringing with it cosy evenings and comfort food; what more excuse do we need for making pans full of home made soup.
I dont know why more people dont make their own soups, once you've tried home made, tinned soup takes on an articialness of flavour and texture that makes you rather not bother with the convenience of the can opener.
And making soup is just so easy, here is a recipe for a very easy home made tomato soup that knocks spots off that well know canned variety.

The Easiest Homemade Tomato Ever!


Some tomatoes (over ripe one work well)enough to cover a roasting dish.

A clove or two of garlic

A red pepper if you’ve got one(leave it out if you haven’t)

Olive oil

Salt and pepper

Two vegetable stock cubes and some boiling water.


Half the tomatoes and the pepper, place in an oven dish/tray season and drizzle with olive oil, throw in the garlic cloves and roast in the oven (200oish) until soft and slightly blackened round the edges.

Put the lot in a pan add the stock cubes and enough water to cover everything and simmer for 15 -20 minutes with the lid on.

Using a hand blender blitz the soup. Place a sieve over another pan or large bowl and pass the soup through the sieve pressing the pulp with a wooden spoon or ladle until all that’s left in the sieve are the seeds and skin. Check the seasoning and serve piping hot with fresh bread.


The small amount of oil used in this recipe means it is already low fat but you can omit the oil completely if you wish.

To add a little luxury and if you are not concerned with fat content add a swirl of double cream before serving.

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