Tomato Soup

debtfreein4years

i was brought up on heinz tomato soup and no other soup tastes as good. have found the sainsburys basic one for about 16p to be the closest in taste, although not texture to heinz but that doest matter when you add a slice of bread or a roll, it is the nicest supermarket brand tomato soup that ive tried and ive tried just about every one there is.

get a tin and try it, well worth 16p or so.

nannyboo1

I hope I am putting this in the right place.

Has anyone any ideas for what to do with a glut of home grown tomatoes. I am thinking of a tomato and basil soup but have no idea what to put in with the tomatoes. I presume just water or do you think a veg stock would be better.

Rikki

www.bbcgoodfood.com - tomato-soup is one using fresh tomatoes.

dreamywings1

i like this 1.....

http://www.ehow.com/how_5254932_make-tomato-soup-fresh-tomatoes.html

jennyjelly

Cut all the toms in half and put them in a roasting tin, drizzle oil over them, add a grind or two of black pepper and roast them until they have collapsed. Add some basil leaves, stir it all around so the leaves are underneath the toms, and give them another 5 mins. Let them cool a bit then whizz in a food processor or with a stick blender. Add salt to taste and some cream, creme fraiche or greek yoghurt if you prefer a creamy soup. Yum.

nannyboo1

Thank you everyone now I have to just decide which one to make

foxgloves

I always use the recipe from the original Cranks Cookbook. You need 1lb ripe tomatoes, 3/4 pint veg stock (I always use Marigold powder which I generally have in as I make a lot of soups), 3/4 pint milk (semi-skimmed is fine if you prefer it), 1 onion, 1 garlic clove, one small potato, 1 bayleaf, 1tblspn butter or oil, salt & pepper. Skin, deseed & chop the tomatoes, roughly chop the onion, garlic & potato. Heat the oil or butter in a saucepan & fry the onion & garlic until softened but not brown. Add everything else except the milk. Bring to the boil, put on lid & simmer gently for about 25 mins. Take off the heat, remove bayleaf, add the milk and blitz the whole lot in a liquidiser. Put back in pan, season with salt & pepper & heat up gently without boiling. It's nice with a swirl of cream added before serving but I only bother to add this if I actually have some in the fridge that needs using. I made this when my little nephew came to stay (he's quite a picky eater) and he scoffed it straight down & said it was nice, so that's a result! If you've got celery which needs using up, stick a stalk of that in with the onion & garlic, good way of using up those bendy bits which get left over!

charliee_3

...Did ye ever hear of the legend of the seeded fruit that is often mistoolen for a veg-a-table? ...... Red in colour and fleshy within....

ye know too much.....

Melonade

Rikki wrote: »

www.bbcgoodfood.com - tomato-soup is one using fresh tomatoes.

I made this yesterday with my own home grown tomatoes (mix of Gardeners Delight and Alicante ?) I didn't have basil or celery but it didn't matter because it was gorgeous anyway!! My tomato hating son ate a full bowl

I've never ever made soup that was very nice but this was lovely and really easy too. Big thumbs up from me :T

Stephen_Leak

charliee wrote: »

...Did ye ever hear of the legend of the seeded fruit that is often mistoolen for a veg-a-table? ...... Red in colour and fleshy within....

ye know too much.....

Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put one in a fruit salad.

I have a simple sounding "just lots of tomatoes" recipe, but I haven't tried it out yet.