Classic English Soup

5 from 2 votes
Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 3 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 129 kcal


For the soup:

  • 1 kg Cherry tomatoes
  • 1 Pc. Red Onion
  • 1 Pc. Chili
  • 4 Pc. Garlic cloves
  • Basil leaves
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper
  • Creme fraiche Cheese

For the bread:

  • 750 g Flour
  • 350 ml Water warm
  • 1 Pc. Yeast
  • 2 tsp Salt
  • 2 tsp Herbs de Provence


The soup:

  • Put the washed tomatoes in an oven dish. Roughly chop the large tomatoes and add them. Finely chop the chilli, put the garlic through the press and spread both over the tomatoes.
  • Drizzle everything with olive oil. Place in the oven preheated to 180 degrees and roast for about 20 minutes. In the meantime, dice the red onion and fry in olive oil, then deglaze with balsamic vinegar.
  • Mix the tomatoes and balsamic onions and place in a blender with a handful of basil leaves. Season the soup with salt and pepper and serve with a little creme fraiche and basil leaves.

The bread:

  • Dissolve the yeast for the bread in warm water. Mix the flour with the salt and herbs and put everything in a large bowl. Add water and knead everything into a dough.
  • Cover the dough and keep it warm for about 3 hours so that it rises. Preheat oven to 200 degrees. Place a small bowl of water on the bottom of the oven.
  • Knead the bread again and shape it into a loaf. Tick ​​the top and bake on the middle rack for 30 minutes.


Serving: 100gCalories: 129kcalCarbohydrates: 26.6gProtein: 4gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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