Classic Tomato Soup

We are always keen to champion tried and tested family recipes handed down through the generations and so to celebrate British  Tomato Week, why not have a go at making this family favourite that we think cannot be beaten when British tomatoes are in season, the classic tomato soup.





  • 1 kilo tomatoes (over ripe are best)
  • 3 cloves of garlic (crushed)
  • 2 medium onions (sliced)
  • 1 small leek (halved and sliced)
  • 2 sticks celery (peeled and sliced)
  • 2 small carrots (washed and diced)
  • 1 tblsp Rapeseed oil
  • 100g butter
  • 100ml red wine
  • 45 ml red wine vinegar
  • 45 ml dark brown sugar
  • 2 litres vegetable stock
  • Chopped parsley


  • Heat the oil and butter then sweat the onion and garlic until translucent. Add the leeks, celery and carrots and cook for about five minutes to gain a little  colour
  • Deglaze the pan with the wine and reduce until nearly all the liquid is gone, then add the tomatoes and cook until they start to break down
  • Add the vinegar and sugar and cook for a couple of minutes then add the stock and simmer for 45 minutes or until the carrots are nice and soft
  • Blend with a stick blender or in a liquidiser and finish with the parsley
  • The soup is great served with some pan fried chorizo and granary bread
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