Scottish Tomato Soup Recipe

This creamy, well-seasoned soup can include a hint of Scotland if you serve it with a pitcher of heavy cream for your guests to add at will.

Winter 2012/2013

  • This soup is fresh and thick and will delight anyone who eats it.
    Photo by Fotolia/nickola_che

You can serve this soup with a small pitcher of heavy cream at the table, to be used as each guest desires.


• 2 pounds (750 grams) ripe tomatoes, quartered, with skin left on
• 1 large onion, finely chopped
• 1 medium potato, chopped
• 1-1/2 tablespoons olive oil
• 1/2 pint (275 mL) vegetable stock
• 1 or 2 cloves garlic, crushed
• 2-3 teaspoons chopped fresh basil
• salt and pepper


1. Gently heat olive oil in a thick-based pan, and cook onion and potato until softened but not brown (10-15 minutes).

2. Stir in tomatoes and cook for about a minute, then add stock, seasoning, and garlic. Cover and simmer for 25 minutes.

3. Pass soup through sieve to get rid of skin and pips (seeds). Check seasoning and add basil. (If you can’t get fresh basil, dried is fine, but add it with tomatoes).

Learn about Scotland gardening and recipes in An Heirloom Gardener in Scotland