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Really Good Tomato Soup

Tomato soup of outstanding character and flavour.

April 5, 2016

Really Good Tomato Soup

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Really Good Tomato Soup

ingredients for 2 litres

200gm onion
50gm unsalted butter
3tsp chopped combined fresh thyme and rosemary leaves
2 x medium cloves garlic
40gm plain flour
1 Tbsp tomato paste
1 L chicken stock
800gm ripe red tomatoes
400gm crushed tomatoes (see notes) or good quality passata
100ml milk
½ cup grated cheddar
salt flakes and pepper


  1. Finely chop onion. Fry in large saucepan, butter over medium heat, until onion is soft but not coloured.
  2. Add chopped herbs and crushed garlic, stir to combine.
  3. Sprinkle flour over onions and turn heat to low. Stir to combine into a thick paste and cook for a minute until it takes on a ‘sandy’ texture.
  4. Add tomato paste and stir to combine.
  5. Add chicken stock a little at a time, and stir until smooth, bringing to a simmer with each addition.
  6. Meanwhile, remove eyes from tomatoes cut around the middle and scoop out seeds with fingers. Roughly chop tomato flesh and add to pan with crushed tomatoes. Season with salt and ground black pepper.
  7. Simmer for 15 to 20 minutes, with lid on stirring often to allow flavours to combine and tomatoes to soften.
  8. Cool slightly then blend until smooth.
  9. Pass through a (conical) strainer to remove any skin or stray seeds, into a clean saucepan. Re-heat and add milk. Check seasoning and adjust if necessary.
  10. Serve with a scattering of grated cheddar on top


  • Stir a good quality bought or homemade basil pesto into soup in place of or as well as the cheese.
  • Try grated Parmesan in place of cheddar.
  • The most important tip is to use red, ripe, good quality tomatoes that have taste as well as good quality jar/tinned tomatoes to create the ultimate flavour.
  • Use good quality stock such as Moredough Kitchens brand or homemade for best flavour.
  • Add small chunks of roasted Mediterranean style vegetables to the soup for a really hearty feast. Use eggplant, capsicums, red onion and mushrooms for example.
  • This soup improves with age; it can be refrigerated for up to 5 days and is also suitable to freeze.
  • Leave out flour and add a handful of split lentils to soup as a thickening agent.
  • If fresh tomatoes are lacking in flavour, cut in half, season and coat in a little extra virgin olive oil. Roast for 40 minutes in 180°C oven then add to soup and blend.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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