Homemade tomato soup
Chef DefneKitchen Studio chef · October 17, 2026A creamy-style tomato soup made from a handful of pantry ingredients, finished with milk for a smooth, rounded flavour.
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil2 tbsp
- OnionChopped1
- Garlic cloveFinely chopped1
- Tomato purée1 tbsp
- Tomatoes (canned)Chopped400 g
- Basil leaves
- Bicarbonate of soda1 pinch
- Milk600 ml
Method · 2 steps
- 1
Pour the olive oil into a large pan, warm it and add the onion and garlic. Soften over a medium heat, about 5 mins. Mix in the tomato purée, then add the chopped tomatoes and basil and bring to the boil. Reduce the heat and let it bubble gently for around 15 mins, until it has thickened and tastes rich. For a smooth soup, blend the mixture at this stage. At this point the base can be chilled, or frozen for a month.
- 2
To finish, tip the tomato base back into a pan. Put the bicarbonate of soda in a small bowl, stir in about 1 tbsp of the milk until smooth, then add to the tomatoes and pour in the rest of the milk. Bring to the boil (it will froth, which is normal), then simmer gently for about 5 mins and serve.
