This fresh tomato soup recipe was inspired by the delicious bowl of tomato soup served at Café de Jaren in Amsterdam. It's best made using a ripe tomato crop for maximum flavour. For more warming soups, check out our tomato and red pepper soup, tomato and basil soup, spicy tomato soup and also see our other tomato recipes.


  • 1 large onion, diced
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 50g butter
  • thyme, 3 sprigs
  • 2 bay leaves
  • 500g very ripe plum or vine tomatoes, roughly chopped
  • 850ml chicken stock
  • 8 tbsp crème fraîche
  • basil, a few leaves


  • STEP 1

    Cook the onion, carrot and celery in the butter for 10-15 minutes until really soft. Add the herbs and cook for a minute then tip in the tomatoes and chicken stock. Simmer for 30 minutes, fish out the herbs, add 4 tbsp of the crème fraîche then use a stick blender or food processor to whizz until completely smooth.

  • STEP 2

    Season then ladle into bowls, adding another spoon of crème fraîche and a couple of basil leaves to each.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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