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Tomato and Parsley Soup


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Rate this recipe 4.2/5 (19 Votes)


  • 10 tomatoes
  • 1/2 large bunch of parsley
  • 1/2 onion
  • 500 ml vegetable stock
  • 1 clove of garlic
  • 1 tbsp olive oil


Adapted from


Step 1

Chop the garlic and onion into small chunks, then lightly fry in the olive oil for 3-4 minutes on a medium heat, or until they begin to soften, don’t let them brown. Whilst they are softening quarter all of the tomatoes.

When the onion is soft add in the tomato quarters and put the lid on the pan. Leave over the medium heat for 2-3 minutes before adding in the stock (recently boiled water and a stock cube will be fine). Let the pan simmer, with the lid on for about a minute and use this time to roughly chop the parsley (but not the stalks). Add the parsley in and add a bit of seasoning.

After the pot has simmered for another 5 minutes take it off the heat and pureé with a hand blender. Check the seasoning and adjust for your taste. Serve with a couple of parsley leaves on top and a big bit of crusty bread.

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