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  • Writer's pictureKevin

Tomato soup

Updated: Jun 20

Credit and permission to share: Kevin.

I have made this recipe more times than any other – almost 30 years. I love tomato soup and this is my best to light up your kitchen with a great aroma. My kids love it, it’s freezable, a great extra to other dishes, gorgeous – and perfect for a bonfire flask with a little hint of chilli fire.

You will need:

2 Tbsns Extra virgin olive oil

1 knob      Butter

2 Medium carrots, chopped

1 Stick celery, chopped

1 large Red onion, chopped

5 cloves Smoked garlic, chopped

1 Star anise

1 Cinnamon stick

1 Tbsn Dried oregano (grow at home but much easier to ask friends to bring some back from holiday – today mine came from Crete)

1 Bouquet garni

1-2 twists Pink peppercorns

2 Red peppers

1 Windowsill grown Cayenne chilli – I grow these at home they are very easy

1 Tbsn La Chinata paprika

3 cans Mutti tomatoes – if you can grow your own, or get fresh ones go for it

100g Tomato puree

2 cubes Organic Oxo vegetable cubes

1 squeeze Satsuma

1. Heat olive oil over medium heat.

2. Add onion, cinnamon, star anise, butter fry a little until cooked but not brown.

3. Add carrots, celery, red pepper, fry a little but not brown.

4. Add garlic, chilli, fry a little.

5. Add paprika, stir in.

6. Add tomato puree, stock cube, pink peppercorns stir in.

7. Add canned tomatoes, bouquet garni, stir in.

8. Simmer with lid on for an hour.

9. Leave over night to cool.

9. Add oregano and a little squeeze of satsuma and enjoy the fireworks (reheat, obs).

10. Remove bouquet garni (I have blended many in my time), cinnamon, star anise and **blend**, eat, dip, eat, drink.

**Option** – you can filter or sieve off the liquid from the top of the pan right into your bonfire flask and keep the rest for a welcome pasta dish or go wild and blend the lot.

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