Michel Roux’s Fresh Tomato soup


I just love tomato soup, but not the tinned variety so fondly recalled by Mr Saturday Night, with his memories of coming home on a Saturday morning after Rugby..

I’ve managed to convert him to this delicious, much healthier version. It’s literally ready in about 30 minutes – or even less if you conveniently ‘forget’ about the sieving bit..

Michel Roux announced his retirement and the Times had a section with his favourite ‘at home’ recipes. This is a fairly faithful copy of his recipe..

Make it for today, and heat it straight from the fridge for a few convenient lunches during the week.


  • A large, high-sided saucepan
  • A long-handled wooden spoon
  • a hand blender (best for lazy people like me) or food processor Please see NOTES
  • a sieve – optional, see NOTES

INGREDIENTS: This will make enough for 4-6 hearty helpings!

  • 800g ripe tomatoes – woody core removed, and roughly chopped. Don’t worry about the seeds – put them all in!
  • 25g butter
  • 1 large onion, roughly chopped
  • 2-3 cloves garlic, roughly chopped
  • a pinch of dried chilli flakes, or half of a fat red chilli, chopped.
  • 500mls hot vegetable stock – I use Marigold Bouillon powder
  • salt and finely ground black pepper
  • A drizzle of cream, if you’re feeling fancy!

Tomato soup (9)

METHOD: Honestly couldn’t be easier..

  • Melt the butter in the saucepan, on a med-high heat
  • Add the tomatoes, onions, garlic and chilli flakes, add some salt and pepper
  • Stir well, allow to cook for a few minutes until everything is covered with the melted butter.
  • Add all the stock now.
  • Reduce heat, cover, and cook gently for about 15 minutes, until the tomatoes have melted down, and the onion is well softened.
  • Remove from the heat and let it sit for a couple of minutes to cool slightly.
  • Blitz with the hand blender until you can see/feel no lumpy bits

Tomato soup (3)

  • If you like at this stage, you can pour the soup through the sieve – you’ll need a sizeable pot to sieve it into – You’ll find that it’s a fair bit of work, pushing everything through – use the wooden spoon for that, and a flat-bladed knife to scrape all the lovely bits off the underside of the sieve. At the end, you should be left with just a very small amount of tomatoey stuff in the sieve – basically just the skins and some other tough bits.
  • Taste and adjust the seasoning.
  • Serve with some crusty bread or some lovely sourdough croutons https://eatingforireland.com/recipe/homemade-croutons/


  • I’m not sure about anybody else, but I stored my tomatoes in the fridge for years. Now though, I keep them in a cool corner and the difference in flavour is amazing. I’ve been using fresh, Irish-grown Plum tomatoes which were available during the summer – so delicious!
  • The sieving bit – yes it’s worth it, but honestly, I find it a bit tedious. Spend a few extra moments blitzing the soup in its saucepan, and I’m almost certain you won’t need to sieve it.
  • Hand blender – I have a Sainsbury’s ‘own brand’ one which cost me almost nothing a few years ago. Once I knew that it would work efficiently, I bought an extra to have stashed away in case the other one suddenly died on me. A good tip is to clean the end of it under boiling water as soon as possible after using it. That way you can have it dried and put away in a moment, free of clashing flavours for next time!

I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

Posted in