Kipper and Tomato Soup

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

One day I had some kipper fillets which the children had not eaten and some squashy-looking tomatoes, so I made them into a cream soup. I think the smoky kipper goes well with the tomatoes – in fact you can’t tell that it is kipper – it tastes like some much more exotic fish soup.


  • 2 kipper fillets
  • lb tomatoes – fresh or tinned (700 g)
  • 2 tablespoons of plain flour
  • 1 small clove garlic – crushed
  • 1 pint hot milk (570 ml)
  • ¼ pint single cream (150 ml)
  • salt, black pepper
  • 2 oz butter (50 g)


Cut up the kipper fillets into fairly small pieces. Dip the tomatoes in boiling water, skin them and cut in half. Melt about 2 oz (50 g) butter in a large, heavy saucepan and take off heat. Stir in the kipper pieces, the tomatoes, and the crushed garlic. Stir in the flour. Gradually stir in the hot milk mixed with another half pint of water seasoned with salt and black pepper. Put on the lid and simmer for about 20 minutes. Cool a little. Then cream the soup in an electric blender or fine Mouli. Stir in the single cream and check salt and pepper seasoning. Re-heat to serve or in the summer it is good chilled. I think that almost all soups are better if you add a dash of lemon juice before serving, and I sometimes add a little sherry to fish soups.