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.

Method
1.
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
2.
Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring
3.
Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally
4.
Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour
5.
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
6.
Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt
7.
Divide into 4 bowls, check the seasoning and serve immediately
Send us feedback on this Tomato soup recipe

Ingredients

Equipment

  1. Blender

Share this Recipe

Marcello Tully's sublime tomato soup recipe is gloriously creamy and come rain or shine will provide a soothing meal

Tomato soup recipe Tweaks

What's this?
FBrogersbros
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

Chef

Restaurants

Recipe Collections

Seasonal

Spring

Though the weather may not always be as ideal as we hope during spring, there are some great ingredients that reach their peak during this season. This includes oysters, rhubarb, asparagus and artichokes, to name just a few. Here, we give you a...