I have been struggling to write an entertaining post about this soup recipe.

This is because there was minimal effort put into its creation and the execution was 10% chopping and 90% sitting down.

I know that soup is an easy dish, generally, but this was ridiculous. If you have the ingredients in, you can be having delicious homemade soup in a matter of an hour or so.

This is the second part of my series of  “Pizza Soup” recipes. The final part will be later, as my first attempt wasn’t quite as successful as I planned. I’m pretty certain there was a key step that I may have missed out.

The first part of the recipe makes a really great sauce for pizza, meatballs or any pasta dish. The second half turns it into a soup. How you use it is your choice, It’s not really my concern.

So, here goes. Short and sweet.


Tomatoes (I used about 5-6 just normal, everyday salad tomatoes)

Red onion (2 small ones, chopped in big chunks, don’t dice it)

Garlic (3 cloves, crushed and peeled)

Sea Salt

Black Pepper

Parmesan Cheese (If you’re a vegan, just leave this out. Or use that nooch stuff that I have no intention of ever tasting)




Chilli Flakes (Don’t go insane. You’re making a sort of arrabbiata style sauce, not blowing your face off)

Balsamic Vinegar

Pinch of brown sugar (you can leave this out, if you want)

Olive Oil

Squeeze of Lemon Juice


  1. Chop the tomatoes into chunks
  2. Same with the onions
  3. Throw in the garlic
  4. Throw literally everything else on top
  5. Stir it so all the ingredients are covered, try to make sure the onions are underneath the tomatoes, because they have a tendency to burn. A little charring is decent for some extra flavour, but don’t carbonise the bloody things
  6. Put it in an oven running at a mid-high temperature
  7. After about an hour, stir it again and whack the temperature up
  8. Give it about 15 minutes at this temperature
  9. Take it out and let it cool
  10. Blend
  11. Voila, sauce.

To turn it into a soup:

All you need to turn this into a soup is a couple of bay leaves and a decent stock, whether it’s chicken or vegetable is up to you. Not my problem.

After you’ve blended the sauce, put it in a pan, throw in the bay leaves, maybe add a splash of balsamic and a pinch more herbs, pour in half as much stock as you have sauce and bring it to the boil. That’s really it.

I shared the soup with my brother and he liked it and me and Noodle had the sauce on our pizza. Both were heartily enjoyable.

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