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Tomato soup

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4


  • 1 tbsp butter
  • 2 rashers bacon smoked or unsmoked
  • 2 large carrots
  • 1 large onion
  • 2 tins plum tomatoes
  • 1 tbsp plain flour
  • 1 tbsp tomato ketchup
  • 650 ml vegetable stock
  • 1 tsp chilli powder or paprika optional
  • 5 tbsp balsamic vinegar
  • 1 tbsp white sugar


  1. Chop the carrots into coin-sized chunks, then chop the onion and bacon before frying them all off in a large pan with the butter (let these ingredients brown & caramelise slightly, as this is where the flavour comes from). 

  2. Add the tomatoes and the chilli/paprika (if using), then simmer for about 5 minutes.  

  3. Next add the flour, the tomato ketchup and the stock, then bring to the boil.  

  4. Simmer for 30 minutes until the vegetables are tender. 

  5. Place the soup in a blender and blend until smooth.  

  6. Then pass through a sieve into a clean pan using the back of a metal spoon to push it through. 

  7. Warm the soup through on a low heat. 

  8. While the soup is warming, in a small pan, heat the balsamic vinegar and sugar together until the sugar has dissolved. 

  9. Add the balsamic mix to your finished soup to taste. 

  10. Serve with fresh crusty bread and a swirl of single cream.