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Thin Tomato Soup

Thin Tomato Soup


2 onions.
• 1 cloves of garlic.
Olive oil.
• 500g/17.5 ounces of tomatoes, which is about five normal sized tomatoes.
• 600ml/2.5 cups of vegetable stock.
Tomato purée.
• 1 stick of celery.
Salt and pepper
Basil leaves.
Crème Fraîche, double cream or vegan cream.


A wholesome, healthy, thin tomato soup. Perfect for a light meal. Serves three.

1: Wash two onions and one clove of garlic under the kitchen tap then place them onto a chopping board.

2: Without skinning them or removing the roots, roughly chop them.

3: Take a big pan and put it onto medium heat. Pour in a couple of teaspoons worth of olive oil.

4: Add the onions and garlic, and fry for a few minutes.

5: While those are frying, chop up five tomatoes or about 500 grams or 17.5 ounces worth.

6: Add the tomatoes to the pan, along with 600ml/2.5cups of vegetable stock and a big squeeze of tomato purée.

7: Take a stick of celery, wash it under the tap and roughly chop it up. Add it to the pan, sprinkle in a little salt and pepper and leave to simmer for at least half an hour.

8: When the soup is ready to be served, thinly slice some basil leaves.

9: Sieve the soup, leaving a thin, wholesome broth. Then serve into three bowls.

10: Add a teaspoon of Crème Fraîche or double cream to the top, or a vegan equivalent if that’s your style then sprinkle over a big pinch of the chopped basil.

11: Dig in.