Triple Tomato Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

This recipe is so simple that it feels audacious even calling it a recipe at all, but here we are. It’s one of those that is so much more than the sum of its parts and takes mere seconds to throw together. I have made it for friends in a hurry, realizing that they are present for a mealtime and I haven’t prepared anything, and they all invariably adore it. It also makes an excellent pasta sauce or a base for something more fancy; feel free to pad it out with beans or legumes, vegetables, a slosh of fancy vinegar, pesto or herb oil as you see fit.


  • 1 x 400 g tin of tomato soup
  • 1 x 400 g tin of chopped tomatoes
  • 100 g sundried tomatoes in oil
  • 1 tbsp balsamic vinegar
  • salt and pepper, to taste


Open the tin of tomato soup and pour it carefully into the large cup of your bullet blender or the jug of a standard blender. Add the chopped tomatoes and the sundried tomatoes, with a little of their oil. Slosh in the vinegar and blend everything together in bursts until completely smooth. The sundried tomatoes may take some work, but they’ll get there.

Pour the contents of the blender into a medium, heavy-bottomed saucepan over a medium hob ring. Heat gently for 10 minutes, stirring intermittently. Season to taste with salt and pepper, and serve.

I like to freeze half of this in a Tupperware container before cooking it, so I always have some to hand. You can heat it from frozen in the microwave, cooking for 4 minutes on High, then removing to stir, and returning it for 3 more minutes. Handy to have in a hurry, for very little effort at all.