Herby Tomato Soup

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Herby Tomato Soup

You’ll need: (makes 4 large bowls)

  • 4 garlic cloves, chopped
  • 2 onions, chopped
  • 2 celery sticks
  • 1 leek, chopped
  • Rapeseed oil
  • 500g soft plum tomatoes
  • 500g cherry tomatoes
  • 3 sprigs rosemary
  • 3 sprigs of thyme
  • 2 tablespoons balsamic vinegar
  • 300ml tomato juice
  • Salt and pepper
  • Crusty bread to serve


Let’s get cooking:

Preheat the oven to 200C, 180̊C fan or gas mark 6.

Sweat down the chopped garlic, onions, celery and leek in a pan with a little oil.

Roast both types of tomatoes with the rosemary, thyme, salt, pepper and a drizzle of oil for 20-30 minutes, depending on the size and ripeness of the tomatoes. You want them to have a little colour and to be nice and juicy.

In a good-size pan, combine the sweated-down veg and roast tomatoes with the vinegar and tomato juice. Make sure you’ve got your pinny on as it can spit a bit at this point. Simmer on a medium heat for 10-15 minutes.

Now it should be smelling good, so blend with a hand blender or food processor. It will be quite thick, so add water or more tomato juice to get the consistency you like.

Pass through a sieve to get rid of any herb stalks, pour into bowls and serve with crusty bread.

All recipes can be found in THE PIG book: Tales and Recipes from the Kitchen Garden and Beyond, available to buy here.

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