Tomato Soup

By Bernadette Longueira

Tomato Soup

Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Recipes Tomato Soup European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 onion finely chopped
  • 1 leek finely chopped
  • 1 vegetable stock cube
  • 500 ml water
  • 3 tablespoons tomato paste
  • 1 tablespoon butter or oil
  • All left over vegetables
  • ½ teaspoon sweet basil
  • ½ teaspoon oregano
  • 1 bay leaf
  • 2 tablespoons flour
  • Salt and pepper


1. Heat the oil or butter in a deep saucepan.
2. Now add the chopped onions and leeks.
3. Fry lightly stirring from time to time for 15 – 20 minutes
4. Stir in 2 tablespoons flour to form a paste. Cook for 2 minutes.
5. Slowly stir in the warm water mixed with the stock cube making sure not lumps form.
6. If the sauce is two thick you can add a little more water if needed.
7. Stir in the tomato paste, sweet basil oregano pepper and bay leaf.
8. Simmer gently on low heat for 20 minutes.
9. Now ad any leftover vegetables from Fridge.
10. Mix in well and simmer gently for 20 minutes.
11. Pour soup into a blender after removing the bay leaf.
12. Liquidize or blend until smooth.
13. Return to a clean pot.
14. Check the seasoning.
15. Now add 2 tablespoons tomato sauce and ¼ teaspoon brown sugar.
16. Stir well and allow to simmer for 15 – 20 minutes. The tomato sauce will give it a bit more of a red colour.
17. Serve with a spoon of Greek yoghurt as garnish and fresh crusty bread.


For a deeper red colour, a packet of tomato soup dissolved in loop warm water can be added, after liquidizing and cook over low heat stirring for 30 to 35 minutes. Taste and then serve as above.