Of all the tomato recipes that are around, tomato soup is one that it is so versatile: it can be served warm in the summer; to be enjoyed outside with a glass of white wine, in the winter it should be enjoyed piping hot with a hunk of bread and a dash of chilli, perhaps. Marcello Tully's tomato soup recipe is gloriously creamy but you can reduce the cream if you prefer.

Place the whole tomatoes (with stalks attached) onto a baking tray with 3/4 of the oil and cook in a preheated oven set to 180°C/gas mark 4 for an hour
Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
After an hour, transfer the contents of the pan into a blender and blitz until smooth. Pass through a fine sieve to remove any pips or tomato skin
Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt
Divide into 4 bowls, check the seasoning and serve immediately
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Marcello Tully's sublime tomato soup recipe is gloriously creamy and come rain or shine will provide a soothing meal

Tomato soup recipe Tweaks

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if you don't like cream in your soup....we always use herb oil as an alternative....any leftover herbs mix with hot oil and blitz in blender....use a squirty bottle or use spoon and drizzle on soup..thanks ian
17 September 2013