Tomato Soup

champys

This is how my mother used to make tomato soup - and I do too: it's so simple you don't need a recipe. Just a whole lot of very ripe, tasty tomatoes from your garden.
Cut them into quarters and take the core out. Place them in a pan with a thick bottom (a cast iron one is great, but not a must). Add one or two roughly chopped or sliced onions. Then place a generous knob of butter on top, put the lid on and simmer for, say, half an hour or so until everything is svery oft and smelling lovely. Whizz it all in a blender or through the mouli-legumes, add salt & pepper and any fresh herbs if using. Serve with fresh, crusty bread.
Enjoy!

Stephen_Leak

This is my next culinary soup challenge. But I don't want to simply mimic Heinz tomato soup with all it's additives,

I want to find an OS version, with just a few simple, cheap, readily available ingredients (ie. lots of fresh or tinned tomatoes), but which tastes better (ie. of tomatoes!).

So, not much to ask for, but I refuse to believe that it isn't possible.

lilian1977

Haven't tried this for years but I once accidentally discovered a soup that tasted almost exactly like it, and all I did was mix tomato puree, hot water, a veg oxo cube and a splash of milk...

psso

Boodle wrote: »

I realise the addition of sugar and salt stops it sounded as healthy, but my reckoning is it is still probs healthier than a tin and makes it worth it in yumminess! Like you say, there are loads of tomato soup recipes out there, but none with that creamy tin-taste For what it is worth, I add less salt and sugar before dishing up DD's, then more for us and she still wolfs it down - I guess her palate hasn't been brought up on processed stuff so we are still "suffering" from it a bit... I add about a heaped tbsp sugar for us and a good ole pinch of Maldon

I always add a wee bit of sugar to anything which is tomato based as it brings out the flavour and removes the bitter taste you would otherwise get, spag bol, tomato soup etc. I even do it if using a tin of Heinz - tsp sugar and about a third of the tinful of milk, that`s how my mum used to make it go further when we were kids many years ago, and I find I don`t get indigestion if I do that.:o

BilberryCharlotte

soappie wrote: »

Lillibeth - if you look at the ingredients on a tin of Heinz Tom Soup, they add milk powder not cream. I guess that would act as a thickener as well

I have noticed that sometimes when I have read an american book (detective) they refer to milk of tomato soup,

liz545

This is the best cream of tomato soup I've ever cooked, I add 1 stick chopped celery and 1/4 tsp ground cloves for a more Heinz-type taste. HTH!

Sami_Bee

I have 1L carton of NFC tomato juice can I turn this into a soup or sauce?
Any recipes, tips or guesses welcome

I have 6 bell peppers (red, yellow and orange), some sweet potatoes and red lentils, no onions/leeks etc. though I will be trying to get a grocery shop done this evening for delivery tomorrow.

Could I just bung lentils, peppers and the juice with a bit of garlic and Italian seasoning in a pan until the lentils are done and blend it?

sadiedoll

Sami_Bee wrote: »

I have 1L carton of NFC tomato juice can I turn this into a soup or sauce?
Any recipes, tips or guesses welcome

I have 6 bell peppers (red, yellow and orange), some sweet potatoes and red lentils, no onions/leeks etc. though I will be trying to get a grocery shop done this evening for delivery tomorrow.

Could I just bung lentils, peppers and the juice with a bit of garlic and Italian seasoning in a pan until the lentils are done and blend it?

That would be my plan - lentils or potatoes would thicken it.

Primrose

I've used tomato juice as a base for a soup before, but have never included lentils in it because I've read that the acid in the tomatoes can make the lentils very hard. I tend to use the juice as a background to a minestrone soup and if you've got any tinned beans, onions, leeks, chopped cabbage or cauliflower stalks & stems, carrots, you could certainly make a soup with them. I'd be wary or putting too many of the peppers in as this could make a very strong flavoured soup that might not be too palatable to some people.

jc2703

I make a minestrone soup with passata but i suppose you could substitute tomato juice easily enough

I put equal amounts of passata to veg stock made with swiss boullion powder, some frozen mixed veg (you could use fresh carrot green beans peas and sweetcorn - I use frozen for convenience) and some spaghetti broken into inch long pieces. bring to boil and simmer for around 20 minutes and season with black pepper.

If you want to use the peppers why not roast them off in the over first then blend them with the tomato juice and add a little garlic and a few lentils to thicken. I would maybe only use red and yellow peppers for the soup.