Fresh tomato soup

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

This recipe must have been the original version, before they thought to can it. If you like, you can whizz it in the blender, put it through a food mill, or best of all, leave it in its natural, smashed-up state. If your tomatoes aren’t summer-ripe and juicy, add a spoonful of tomato paste with the broth or water.


  • 2 tbsp olive oil
  • 2 garlic cloves, smashed
  • 2 onions, sliced into rings
  • 1 kg (2 lb) ripe tomatoes
  • 2 litres ( pints) vegetable broth or water
  • sea salt and freshly ground black pepper
  • 20 fresh basil leaves
  • 1 tbsp finely chopped parsley


Heat oil in frypan and gently cook onion and garlic for 30 minutes, until soft and sweet. Fish out the garlic and discard. Cut tomatoes in half, squeeze out seeds and juice, and chop the flesh roughly. Add tomatoes to onion and cook for five minutes over high heat. Add vegetable broth or water and bring to the boil. Simmer for 5 minutes. Taste for salt and pepper and adjust flavour. Return to pan and add basil and parsley. Whizz very briefly in food processor or food mill.

Serve in warmed soup bowls, with crusty bread.