Ten Minute Tomato Soup

This simple soup has a much more complex flavour than you’d imagine. Based on a Donna Hay recipe, I’ve altered it slightly and taken on a tip or two from Heston Blumenthal to intensify the tomato flavour.

This light and healthy soup can be served hot in winter or chilled in summer.

tomato soupIngredients

  • 4 cups (1L) chicken or vegetable stock (as there are so few ingredients in this recipe, I would encourage you to use a good quality, liquid stock).
  • 1.5 kg very ripe tomatoes (approx.), if you can source some vine ripened with the vine still attached this is preferred, as we’ll use the green vine in this recipe.
  • Good quality salt flakes (such as Murray River Pink Salt).
  • Ground black pepper.
  • Ground white pepper.
  • Ground celery seed (such as this from Herbie’s Spices) – optional, but adds a nice flavour.
  • Fresh basil.


  • Large pot
  • Wooden spoon
  • Blender


  1. Put stock into pot and heat gently.
  2. Cut tomatoes into halves and place in blender.
  3. Blend until smooth.
  4. Add blended tomatoes to warm stock and heat further until soup boils, stirring occasionally.
  5. Add any tomato vine you have to the stock (this is the Heston tip).
  6. Reduce heat and simmer for 3 to 4 minutes. Then add salt, both types of pepper (black and white) and ground celery seed to taste.
  7. Add fresh basil and serve. Note: basil sometimes turns black when heated (the flavour isn’t altered), so add just before serving if you want it to look its best.