I love Heinz cream of tomato soup.  You love Heinz cream of tomato soup.  This isn’t anything like Heinz, it’s just different: it’s a bit chunky, it’s creamy and sweet and really filling.  You can peel the tomatoes if you like, and it will make for a smoother soup, but I don’t mind a little texture/am lazy. I add a few chilli flakes, for fruitiness and spice.

Have this at home, have this at work and enjoy the flavour of a fresh tomato soup.

Chunky cream of tomato soup

Serves 2 for a filling lunch/4 small people


15g butter/1 tablespoon oil
1 onion
300g over-ripe tomatoes/1 tin whole plum tomatoes
1/2 tablespoon tomato puree
around 100g double/whipped cream
*1 teaspoon fresh/half a teaspoon dried oregano (optional)
1/2 teaspoon sugar (optional)
Salt & pepper

To serve

Chilli flakes (optional)
* so, about a 5cm stalk, leaves picked


Chopping board
Measuring jug
Sharp knife
Immersion blender


Measuring teaspoons


10m prep
30m to cook





Dice the onion
Chop the tomatoes into big pieces
If using fresh oregano, pick the leaves off the stalk


Heat the oil in the saucepan
When warm, add the onion
Cook gently for about 10m. You want the onion to be see through and soft so it breaks easily when squashed with the back of a wooden spoon but NOT BROWNED!
Only when the onion is soft, add the tomatoes and tomato puree
Season and add tomato puree, oregano and sugar (if using)
If you have vine-ripened toms, pop the stalks into the pan. They have flavour, too!
Place lid on and turn the heat down so that it’s simmering/gently boiling rather than going too fast
After 20 minutes give it a good stir and smoosh any chunky bits with your spoon
Remove the tomato vines (if you added them)
Blend with your immersion blender! Keep going until it’s smooth-ish
You may have a few bits of skin; you can sieve it if you like…
Bring to the boil and serve, with a few chilli flakes

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