Thick Tomato Soup

When we have a glut of tomatoes in the garden I turn to this soup recipe to use them up, especially if some are getting a little over ripe before we could eat them. I'm not keen on watery soups, so this one uses a milk and cornflour to thicken.




  • 1lb fresh tomatoes, chopped

  • 1 large onion, chopped

  • 4 garlic cloves

  • 1/2 pint soy or oat milk

  • Seasoning


Put the chopped onions, garlic and tomatoes in a pan and cook until the onions are soft.


I use oregano rock salt and fresh ground black pepper to season lightly, but you can use sea salt and a sprinkle of dried oregano if this isn't to hand. Take off the heat and add the milk.

Pour into a blender and whizz till it’s smooth. Return to the pan to heat through. You can add a spoon of cornflour if you want a thicker soup, or a little more milk if you want it thinner.

That’s it! I was told to add tomato purée too, but we didn’t have any, so I didn’t. It was perfectly tomatoey without it....