Delia Smith’s Tomato Soup is made with red ripe tomatoes, olive oil, onion, potato, vegetable stock, and garlic. This tasty Delia Smith’s Tomato Soup recipe creates a delicious and comforting meal that takes about 1 hour to prepare and can serve up to 4 people.
Delia Smith Tomato Soup Ingredients
- 700g (1lb 8oz) red ripe tomatoes
- 1½ tablespoons olive oil
- 1 medium onion, chopped small
- 1 medium potato, peeled and chopped small
- 275ml (10 fl oz) vegetable stock
- 1 clove garlic, crushed
- Salt and freshly milled black pepper
For the Parmesan Croutons:
- 50g (2oz) bread, cut into small cubes
- 1 tablespoon olive oil
- 1 dessertspoon freshly grated Parmesan
To Serve:
- 2 teaspoons chopped fresh basil, plus 4 small sprigs
- 2 rounded teaspoons crème fraîche
How To Make Delia Smith Tomato Soup
- Prepare the Soup Base: Heat olive oil in a heavy-bottomed saucepan. Add onion and potato, and cook gently for 10-15 minutes until softened but not browned.
- Add Tomatoes and Simmer: Stir in tomatoes, cook for 1 minute, then pour in vegetable stock. Season with salt and pepper, add garlic, cover, and simmer for 25 minutes.
- Make the Croutons: In a small bowl, mix bread cubes with olive oil, then sprinkle with Parmesan and toss to coat. Spread on a baking sheet and bake at Gas Mark 4 / 350°F / 180°C for 10 minutes until crisp and golden. Cool and set aside.
- Blend and Strain the Soup: Blend soup in a blender or food processor, then pass through a sieve to remove skins and pips. Return to the saucepan, reheat, and adjust the seasoning. Stir in chopped basil.
- Serve: Ladle into bowls and top with a swirl of crème fraîche, croutons, and a sprig of fresh basil. Alternatively, serve chilled.
Recipe Tips
- Use ripe tomatoes for the best flavor; overripe or slightly underripe tomatoes can affect the soup’s taste and texture.
- Cook the onion and potato gently to avoid browning, which can create a bitter taste in the soup.
- Blend the soup in batches if necessary to avoid overloading your blender, and use a bowl to catch the first batch while blending the rest.
- Pass the blended soup through a sieve to remove skins and seeds for a smoother texture.
- Taste and adjust seasoning before serving to ensure the soup has the right balance of flavors.
What To Serve With Tomato Soup?
This creamy tomato soup pairs well with grilled cheese sandwiches, crispy bacon, fresh crusty bread, or a green salad. It also can be served alongside vegetable sticks, cheese toast, croutons, or a light pasta salad for a tasty lunch or light dinner.
How To Store Leftovers Tomato Soup?
- Refrigerate: Let the leftover tomato soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the soup to cool to room temperature before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. To thaw, place the soup in the fridge overnight before reheating.
How To Reheat Leftovers Tomato Soup?
- In The Oven: Transfer the soup to an oven-safe dish and cover it with foil. Reheat at 180°C (350°F) for about 20-25 minutes, or until heated through.
- In The Microwave: Place the soup in a microwave-safe bowl, cover it loosely, and heat on high for 2-3 minutes. Stir and heat in additional 1-minute intervals if needed until hot.
- On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, for about 10-15 minutes until it reaches the desired temperature.
Delia Smith Tomato Soup Nutrition Facts
Serving Size: 1 cup (approximately 250ml), 4 servings
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 560mg
- Potassium: 580mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Coq Au Vin Recipe
- Delia Smith Crepes
- Delia Smith Apple Sauce
- Delia Smith Boulangere Potatoes
Delia Smith Tomato Soup
Description
Delia Smith’s Tomato Soup is made with red ripe tomatoes, olive oil, onion, potato, vegetable stock, and garlic. This tasty Delia Smith’s Tomato Soup recipe creates a delicious and comforting meal that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
For the Parmesan Croutons:
To Serve:
Instructions
- Prepare the Soup Base: Heat olive oil in a heavy-bottomed saucepan. Add onion and potato, and cook gently for 10-15 minutes until softened but not browned.
- Add Tomatoes and Simmer: Stir in tomatoes, cook for 1 minute, then pour in vegetable stock. Season with salt and pepper, add garlic, cover, and simmer for 25 minutes.
- Make the Croutons: In a small bowl, mix bread cubes with olive oil, then sprinkle with Parmesan and toss to coat. Spread on a baking sheet and bake at Gas Mark 4 / 350°F / 180°C for 10 minutes until crisp and golden. Cool and set aside.
- Blend and Strain the Soup: Blend soup in a blender or food processor, then pass through a sieve to remove skins and pips. Return to the saucepan, reheat, and adjust the seasoning. Stir in chopped basil.
- Serve: Ladle into bowls and top with a swirl of crème fraîche, croutons, and a sprig of fresh basil. Alternatively, serve chilled.
Notes
- Use ripe tomatoes for the best flavor; overripe or slightly underripe tomatoes can affect the soup’s taste and texture.
- Cook the onion and potato gently to avoid browning, which can create a bitter taste in the soup.
- Blend the soup in batches if necessary to avoid overloading your blender, and use a bowl to catch the first batch while blending the rest.
- Pass the blended soup through a sieve to remove skins and seeds for a smoother texture.
- Taste and adjust seasoning before serving to ensure the soup has the right balance of flavors.
Delia Smith Tomato Soup