Cream of Tomato Soup

This is class with the chive cream, don’t miss it out

Spending 45 minutes to make Cream of Tomato Soup might seem pointless when you can just crack open a tin of Heinz or Baxters, but can we please all agree that tinned soup is shite and loaded with salt? This home-made version from Justine Pattison is ace with a swirl of chive cream and less than 150 calories per serving.

For more super soup ideas, click here.

Recipe: Cream of Tomato Soup

Calories: 122 per serving

Serves: 4

Book: Justine Pattison: Without the Calories – comfort food

Prep time: Approx 20 mins

Cooking time: Approx 25 mins


  • 1 tbsp sunflower oil
  • 2 medium onions (roughly chopped)
  • 2 garlic cloves (chopped)
  • 2 x 400g cans chopped tomatoes
  • 600ml cold water
  • ½ tsp mixed dried herbs
  • 4 tbsp single cream
  • Flaked sea salt
  • Ground black pepper
  • Snipped fresh chives to serve (optional)
  • Chive cream to serve

Cost per portion: Approx £0.57 (with the chive cream)


Heat the oil in a large non-stick saucepan and fry the onions and garlic over a medium heat for 4-5 minutes or until beginning to soften, stirring frequently. Do not allow the garlic to burn. Stir in the tomatoes and then the water.

Add the herbs, sugar, a good pinch of salt and plenty of black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.

Remove the pan from the heat and blitz the soup with a stick blender until it is as smooth as possible. Alternatively, leave to cool for a few minutes, then blend in a food processor and return to the saucepan.

Stir in the cream and adjust the seasoning to taste, adding a little more sugar if necessary. Serve sprinkled with fresh chives and an added swirl of chive cream if you like.

Chive cream: Mix tablespoons of snipped fresh chives and 3 tablespoons of source cream in a small bowl. Spoon onto the hot soup and swirl lightly. Serves 4. Calories per serving: 23.


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