Homemade Tomato soup

Hello Autumn!

As I was growing up, this was the glorious time for harvest.  I can almost smell the piping hot chestnuts in the barbecue; delicious heartwarming soups; stews; roast dinners and home made cakes with custard.

Sometimes a good memory is worth more than gold!

Now that I have a family of my own, I prefer a good night in. I make sure the house is cleaned top to bottom, sorted the laundry, and then quickly pop to the supermarket for fruit and vegetables before the crazy school rounds.

Over the years we’ve started our own ‘Pedro’ traditions, and every Friday we make time for a stress free movie-night in.  Most times the kids ask for homemade pizzas, but as days become shorter and dark at 5pm (meaning they can no longer see themselves play football outside,  trust me they can play for hours on end.) They are more than happy to call it at a day with a warm bowl of homemade soup.

So here’s my tried and tested recipe for homemade tomato soup.

Ingredients: Serves 4-5 people

  • 2 x 400g tinned plum tomatoes
  • 6 large ripe tomatoes quartered
  • 2 sticks of celery diced
  • 4 carrots, peeled and diced
  • 1 medium leek diced
  • 2 medium onions, roughly chopped.
  • 4 cloves of chopped or grated garlic
  • 4 tbsp olive oil
  • 1 teaspoon of sugar
  • 1.5 litres vegetable stock (I make my own with a stock cube and boiled water)
  • Sea salt, freshly ground black pepper and chilli flakes
  • 5 eggs (I normally boil 1 egg per person)

I managed to grow quite a few tomatoes and potatoes in our veg patch this year. This is the last “petite” harvest.


  • Heat the olive oil in a large saucepan over medium heat. Add the onions, garlic, celery, carrots and  leeks and cook for about 10 minutes.
  • Season with salt,  pepper and chilli flakes.
  • Add the tinned and fresh tomatoes and 1 spoon of sugar to the pan and cook for 5 minutes stirring occasionally
  • Slowly pour in the vegetable stock, bring to the boil. Cover and simmer for 30 minutes


  • Liquidise the soup with a blender.


  • In a separate pan, boil the eggs for 3-5 minutes, peel slice and use them as garnish over the soup.
  • Adapt the seasoning to your taste.  I like mine with loads of pepper and chopped basil, but the boys prefer it plain.


Bom apetite!

What are some of your favourite home made soups?  Please feel free to comment below.


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Hi there! I’m Lola, founder of Discover Green Beauty, a blog that is all about an organic, non-toxic approach to beauty, health and wellness.

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