Homemade tomato soup is so much better than the tinned stuff and nothing could be easier to make!


  • 2 400g tins tomatos
  • 2 onions, diced coarsely
  • 6 garlic gloves, diced coarsely
  • 1 tbsp oregano
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 2 tbsp olive oil
  • 1-2 tbsp tomato paste
  • 500ml chicken stock
  • 150ml cream or milk to taste
  • pinch of salt
  • pinch of sugar


  1. 1 Heat olive oil in a saucepan and lightly fry the onions over a medium heat for about 15 minutes until soft. They should not brown.
  2. Add the garlic, oregano, bay leaves, thyme and basil then briefly stir so that the spices soak up the olive oil. Season with salt, pepper and sugar.
  3. Add the tomatoes. Break up the tomatoes slightly with a wooden spoon and stir everything. Pour in the chicken stock and cover.
  4. Take the soup off the stove and allow to cool slightly then remove the bay leaves and thyme sprigs.
  5. Increase the temperature and bring to the boil. Reduce the temperature, remove the lid and simmer for about 10 minutes.
  6. Puree soup with hand blender and heat again don’t boil it again. Add cream or milk to taste then season again with salt, pepper and a little sugar.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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