Home-Made Tomato Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Home-made tomato soup is not so sweet as the canned varieties. Serve this one with small dice of crisply fried bread sprinkled over the top.


  • 50 g/2 oz butter
  • 2 carrots
  • 1


Melt half the butter in a saucepan over low heat. Add the peeled and sliced carrots and onion and fry gently for 5 minutes until the onion is soft but not browned. Wash the tomatoes, cut in half and add to the pan. Cover with a lid and fry gently to soften the tomatoes and draw out the juice. Stir in the stock and add the bacon rinds for flavour, the sugar, tomato purée and a seasoning of salt