Vine Tomato Soup

Homemade vine tomato soup
Recipe by Joe Jones
  • Recipe difficulty - medium
  • Preparation time - 10 minutes
  • Cooking time - 30 minutes
  • Serves - 4
  • Dietary - Vegetarian
  • Allergens - Milk

A fresh tasting, satisfying and comforting soup, perfect for lunch or supper on cold winter days.

Easily adapted to your own tastes, try adding a few basil leaves or give it a little kick with a touch of chilli.




  • 675g vine-ripened tomatoes, chopped
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon tomato puree
  • 1/2 teaspoon sugar
  • 1 vegetable stock cube
  • 1 sprig of fresh thyme (remove leaves and discard the stem)
  • 5 tablespoons of plain greek style yogurt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons vegetable (rapeseed) oil


  • Chopping board
  • Garlic crusher
  • Knife
  • Large saucepan
  • Measuring jug
  • Sieve
  • Stick blender or food processor
  • Wooden spoon



  1. Heat the oil in a large frying pan and add the onion, cover with a lid and sweat on a low heat for 15 minutes, stirring every now and then. Don't let them brown or the onions can become bitter
  2. Add the tomatoes, garlic, puree, sugar, thyme and pepper
  3. Leave the lid off, turn the heat up slightly to medium and cook for another 10 minutes until the onions and tomatoes are soft
  4. Make the stock cube up with 150ml of boiling water and add to the pan, cooking for another 5 minutes
  5. Blitz the soup into a puree with a stick blender, or place into a blender
  6. Pour into a large bowl and rinse out the saucepan and place back on the hob, turning off the heat
  7. Pass the soup through a sieve back into the pan to remove any tomato seeds
  8. Stir in the yogurt and add a little more sugar and pepper to taste if needed
  9. Serve straight away in warmed bowls

Nutrition per serving portion (serves 4)

Each portion provides on average

  • Energy

    628kj 150kcal 7.5%
  • Fat

    9.05g 13%
  • Saturates

    4.8g 24%
  • Carbohydrates

    13.2g 13%
  • Sugars

    11.9g 13%
  • Salt

    0.87g 15%
  • Protein

    5.65g Low
  • Fibre

    2.87g Med

Cooked tomatoes

Tomatoes are a good source of the beneficial phytochemical lycopene, and when cooked release even higher levels. Some studies have shown that lycopene may have beneficial effects on cardiovascular risk and prostate cancer

Vitamins and Minerals

The tomatoes, onion and garlic in this recipe provide a variety of vitamins and minerals such as vitamin A, vitamin C and potassium