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Michael Batoux’s Tomato Soup   

Serves 8

A thick and smooth soup. Perfect balance between the natural sweetness of the carrot and the natural sourness of the tomato.


4 x 250 tin of chopped tomatoes

1 Onion

4 cloves of garlic

3 large carrots

750 ml  water

½ tsp oregano


  1. Peel and chop the carrots and cook in water until very soft. Put aside.
  2. Peel garlic and onion, chop roughly and place in soup pot with a drizzle of oil.
  3. Sweat both ingredients until soft but no colour.
  4. Add tomato tins, oregano and cooked carrot with carrot stock.
  5. Cook until the desired sweetness and sour flavour.
  6. Blend till smooth.


  • The sourness of the tinned tomato will depend on the quality
  • The more you cook each product the sweeter/less sour your finished product will be.
  • Don’t forget the salt and pepper!!

Materials needed:

1 x 1l pot                                                            1 x chef knife

1 x 5l pot                                                              1 x chopping board

1 x stick blender                                                1 x tasting spoon

1 x peeler

1 x small knife

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