• 850g truss tomatoes, preferably Brioso truss tomatoes
  • Olive oil
  • 1 shallot or onion
  • 1 clove of garlic
  • 1 tbsp sugar
  • 1 stock cube
  • 1/2L water
  • Salt and pepper
  • Basil

Author of this recipe

Noud Steegh

Noud Steegh

Grower / producer

For Noud, Olga and Roy Steegh from Wellerlooi tomato growing is in their blood. As long ago as 1953, Noud’s father started the first crop and now, nearly 60 years and two generations later, the... Read more

There is no soup more delicious than one made with fresh ingredients. For this savoury soup you need ripe, firm truss tomatoes.

Total votes: 560


  • Peel the skins off the truss tomatoes. Cut them into eights and remove the seeds.
  • Finely slice the onion and garlic, then sauté gentle in the oil. 
  • Sprinkle the sugar over the tomatoes and fry for 1 minute on high heat.
  • Add the stock cube to the water and boil. Add the tomatoes and simmer for 10 minutes.
  • Remove from heat and puree the soup with a hand blender. Season with salt and pepper.
  • Divide the soup between four bowls and garnish with chopped basil.

The soup is delicious with French bread, spread with garlic butter! 

Tips from the author

Variations: Ginger is a good alternative for seasoning if you want some sweetness, or spice it up with some tabasco sauce. If you'd like, you can add a can of tomato puree or meat balls.


  • It will be easier to peel the tomatoes if you blanch them in boiling water first. Before you add them to the water, cut an X at the bottom of the tomato - this will give you a starting point to peel the skin off.
  • Seeds can also be removed after pureeing by sieving the soup.
  • Use some more tomatoes for a thicker soup. Fresh, ripe truss tomatoes are shiny, have a beautiful red colour and the crown looks freshly green. So, use Sunfresh tomatoes!

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