It’s been on the Hussar Grill menu since 1964, and this winter the restaurant is sharing its recipe for Tomato Soup for the first time. The soup is a popular starter across Hussar Grill menus, and the recipe below makes 8 portions of 300ml.

Tomato Soup


200g Onions
100g Celery (finely chopped)
100g Peppers (finely chopped)
60g Brown sugar
5g White pepper
5g Salt
1,5kg of All Gold tomato puree (Half of 1 x A10 tin)
1, 25l Water
500ml Fresh cream
5g Coarse black pepper
25g Garlic
50ml Sunflower oil
25g Sweet basil


  • Sauté onions, celery, peppers, garlic and black pepper.
  • Add tomato puree and water.
  • Bring to the boil.
  • Remove from the heat.
  • Add the rest of the ingredients, except the basil.
  • Blend until smooth in consistency, return to the pot.
  • Add the basil.
  • Bring to the boil.
  • Simmer for 10 min.

Serve immediately. Alternatively, because this recipe keeps well in the refrigerator, you can prepare it in advance and then heat it up as required. In this case, pour the soup into a suitable container and leave to cool, before covering and storing in the fridge. Consume within two days.