Food & Craft

Tomato Soup

  • Assemble ingredientsAssemble ingredients
  • After cooking, pre-blendingAfter cooking, pre-blending
  • The finished soupThe finished soup


  • 1oz butter
  • 2 carrots, peeled and chopped
  • 2 onions, peeled and chopped
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 500ml vegetable stock
  • 1 tsp caster sugar
  • Salt & pepper
  • Pinch of bicarbonate of soda
  • 2 tbsp green pesto
  • 4 tbsp crème fraîche

This soup is quick and easy to make and rich and tasty, despite using tinned tomatoes. You'll never want tinned tomato soup again.

Prep: 5 mins Cook: 30-40 mins Serves: 6


  1. Melt the butter, add the chopped onion and carrots and allow to soften for 10 minutes over a gentle heat, stirring occasionally.

  2. Add the tomatoes, tomato puree, stock and caster sugar.

  3. Bring to the boil and simmer gently for 20-30 minutes or so untilk the carrots are tender.

  4. Remove from the heat, cool for 10 minutes and liquidise using a blender. Add the bicarbonate of soda and stir in well.

  5. Mix the pesto with the crème fraîche.

  6. To serve, heat the soup, ladle into a warm bowl, and add a good dollop of the pesto crème fraîche.

Serve with buttered wholemeal rolls.

The soup freezes well before the pesto crème fraîche is added.


Further Reading

Bread: River Cottage Handbook No. 3

Bread: River Cottage Handbook No. 3 Daniel Stevens

River Cottage Veg Every Day!

River Cottage Veg Every Day! Hugh Fearnley-Whittingstall

Preserves: River Cottage Handbook No.2

Preserves: River Cottage Handbook No.2 Pam Corbin


Dough Richard Bertinet

Pig: Cooking with a Passion for Pork

Pig: Cooking with a Passion for Pork Johnnie Mountain


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