Delia Smith Tomato Soup

There’s something about the scent of tomato soup simmering gently on the stove that brings me straight back to my gran’s kitchen in Norfolk. Rain would be pattering against the windowpanes, the sort of drizzle that seeps into your bones, and she’d be standing by her battered enamel pot, stirring with that old wooden spoon that had seen more winters than I had.

This tomato soup — Delia Smith’s version — has that same heartwarming comfort. It’s the kind that wraps you up like a woollen blanket. Rich, creamy, deeply tomatoey with a kiss of basil, and just enough Parmesan to whisper “luxury” without being flashy. It’s honest. British. And exactly what you need on a cold Tuesday evening when the world feels a bit too much.

Ingredients List

• 4 Tbsp unsalted butter — for that mellow base flavour and glossy texture.
• 2 yellow onions (about 3 cups, finely chopped) — the real workhorse of any good soup.
• 3 garlic cloves (1 Tbsp minced)
• Two 28oz cans (56 oz total) crushed tomatoes — San Marzano if you can find them. They’re worth it. Trust me.
• 2 cups chicken stock — or vegetable stock for a vegetarian version.
• 1/4 cup chopped fresh basil, plus a bit more for topping — adds that unmistakable fresh lift.
• 1 Tbsp sugar, or to taste — balances the acidity.
• 1/2 tsp black pepper, or to taste
• 1/2 cup heavy whipping cream — adds richness and tames sharp tomato notes.
• 1/3 cup Parmesan cheese, freshly grated, plus extra for serving

I sometimes chuck in a pinch of chili flakes too, especially in winter, just to give it a bit of backbone.

How to Make It

1. Heat a large nonreactive pot (like a Dutch oven) over medium heat and melt the butter.
2. Add the finely chopped onions and sauté for about 10–12 minutes until they’re soft, golden, and a little sweet.
3. Toss in the garlic and cook for one more minute. Don’t walk away here — garlic burns quicker than a kettle left dry.
4. Stir in the crushed tomatoes (juice and all), chicken stock, basil, sugar, and black pepper.
5. Bring it to a gentle boil, then turn the heat down, half-cover with a lid, and let it simmer for 10 minutes.
6. Now the creamy decision: chunky or smooth? If you want it smooth (I usually do), blend in batches. Please, don’t overfill your blender. I’ve worn half a pot of soup more than once.
7. Return the soup to the pot, add the cream and Parmesan, and let it come back to a simmer. Season with extra salt and pepper as needed.
8. Ladle into warm bowls and top with more cheese and torn basil.

Now’s a good time to put the kettle on or butter some bread. You’ve earned it.

Common Mistakes

Why is my tomato soup too acidic?
Try a spoonful of sugar and a dash of cream. Tomatoes can be sharp little devils — you’re just rounding them out.

Why does my soup taste flat?
It likely needs more salt or a splash of lemon to wake it up. Sometimes a touch of balsamic vinegar works wonders too.

Why is it grainy?
This happened to me once with cheap tinned tomatoes. Better quality tomatoes and a thorough blend make a big difference.

Why is my soup watery?
You may have added too much stock or not simmered long enough. Let it bubble away for a bit longer next time.

Storage and Reheating Tips

• Fridge: Keeps well for 3–4 days in an airtight container.
• Freezer: Up to 4 months. Let it cool completely before freezing in bags or containers. Defrost in the fridge overnight.
• Reheat: On the hob over low heat, stirring occasionally. Microwave works too — 2–3 minutes on medium, covered, and stir halfway through.

It actually gets better after a day — the flavours meld beautifully.

What to Serve With It

• Grilled cheese sandwich — obviously. Cheddar, sourdough, extra crisp.
• Bacon and cheese quiche — for a full brunch spread.
• Kale salad with lemon vinaigrette — brightens up the richness and adds crunch.

A splash of white wine never hurt either. Something crisp, maybe a Sauvignon Blanc.

FAQ

Can I make this gluten-free?
Yes! The soup itself is naturally gluten-free. Just watch the stock label and what you serve it with.

Can I use fresh tomatoes instead of canned?
You can, especially in summer. Use ripe plum tomatoes, blanch and peel them first. But it takes longer and canned is just easier for most of us.

Is this vegetarian?
Swap the chicken stock for veggie stock and you’re golden. Parmesan technically isn’t veggie (animal rennet), but you can find alternatives.

Can I make it in a slow cooker?
You can, but it’s honestly quick enough on the hob. If you must, sauté the onions and garlic first, then cook everything on low for 4–5 hours. Blend and stir in cream and cheese at the end.

Try More Recipes:

• Delia Smith Green Bean Chutney
• Delia Smith Squidgy Chocolate Log
• Delia Smith Leeks In Cheese Sauce
• Delia Smith Lemon Cheesecake Recipe