Classic tomato soup

Name: Classic tomato soup recipe
Cook time: 40 min
Yield: 4 servings

A simple and tasty tomato soup which is packed with antioxidants, making it a wonderfully guilt-free comfort food.

Tomato soup garnished with basil leaves in white bowl

Published - 9 Mar 2026

Nutrition information: Tomatoes contain virtually no fat, are very low in calories (typically only 10-15 kcals for a medium-sized fruit) and are packed full of vitamins A, C and E.

But it's the tomato's natural red pigment, lycopene, that's had the medical profession suggesting its role as a "miracle fruit". Evidence suggests that a high intake of lycopene (an effective antioxidant) can help reduce the risk of cancer and other serious diseases.

Some nutrients are lost when tomatoes are cooked, but it's thought that the concentration of lycopene increases with cooking, especially if cooked in olive oil. Processing tomatoes into more concentrated forms such as some soups and sauces increases the lycopene concentration. It also increases as the fruit naturally ripens.

Cooking time

40 mins

Serves

Ingredients

30ml olive oil
900g British tomatoes, halved
2 garlic cloves
1 small potato, peeled and sliced
300ml water
5ml sugar

Method

Lightly oil a roasting tin and arrange the tomatoes with cut side uppermost. Add the garlic cloves, then season and drizzle over the remaining oil. Roast in the oven at 190°C (375°F/gas mark 5) for 30 minutes.
Boil the potato in 300ml water until tender. Do not drain the water.
Skin the tomatoes and the garlic, and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock. Blend until smooth.
Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick. Stir in the sugar.

Our thanks to 'I'm in season' for permission to use this recipe.

(Hero image credit: Shutterstock)

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Classic tomato soup

Ingredients

Method

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