Dutch tomato soup

Dutch tomato soup

  • serves 4
  • A little effort

This Dutch tomato soup was inspired by the incredibly rich bowl of tomato soup served at Café de Jaren in Amsterdam



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

Nutritional Information

  • Kcals 407
  • Fat 34.8g
  • Saturates 23.1g
  • Carbs 11.8g
  • Sugars 10.4g
  • Fibre 4.7g
  • Protein 9.1g
  • Salt 0.8g