Skip to the method
Smoking Chimney

Recipes from a working kitchen · Cape Town

Tomato Soup

By Marna Ross Updated 12 August 2026 4.65 from 17 ratings Italian
This fabulous warm tomato soup recipe I have made for many years now, in different jobs and at home for dinners. It is a lovely, smooth tasting soup and clear on your palate. If you can get your hands anyhow on any kind of basil leaves, do not hesitate to add it! It is definitely worth a drive to your local supermarket or nursery to even get a basil plant for your kitchen and herb garden. In my area I would recommend to give ST Omer Nursery in Paarl a visit, the quality of their herbs are absolutely the best. I had the privilege to work at their coffee shop for a short while and it was fantastic to be able to cook and decorate and garnish with all those wonderful herbs and lettuces to choose from! Me and my husband both love food with tomato, and what a blessing I would say- these days I quite often hear that people say they don't eat tomatoes! They really miss out. Also on a healthy way they miss out. Tomatoes are both ways very nutritious. Cooked or raw. If you have a bag of tomatoes that will soon go off, it is a good idea to cook this delicious tomato soup before wasting the tomatoes. Served with brown or white bread. I really hope you enjoy my tomato soup recipe as much as I do. Your friends and family will love you for it.
A classic, vibrant smooth tomato soup served hot in a deep soup bowl.
Prep 20 min
Cook 20 min
Total 40 min
Serves 4

Jump to the method

Ingredients

  • 55 g butter
  • 1 small onion, chopped
  • 450 g tomatoes, chopped
  • 1 bay leaf
  • 600 ml milk
  • 1 Tablespoon All gold tomato sauce
  • 1 Tablespoon sugar
  • salt and pepper to taste

Method

  1. Melt half the butter in a saucepan and add the onion

  2. Cook over low heat

  3. Add the tomatoes and bay leaf and cook, stirring occasionally for about 15 minutes or until pulpy

  4. Melt the remaining butter in another saucepan

  5. Add the flour and cook, stirring occasionally for 1 minute

  6. Remove from the heat and gently stir in the milk

  7. Return to the heat, season with salt and pepper and bring to a boil

  8. Continue to stir, until smooth and thick

  9. When the tomatoes are pulpy, remove from the heat. Remove the bay leaf

  10. Liquidise and then push through a sieve

  11. Add the tomato mix to the white sauce milk

  12. Add the tomato sauce and sugar(for some sweetness)

  13. Add the chopped basil leaves and cook a bit

  14. Season with salt and pepper to taste

More soups