Tomato Soup

foxgloves

I use the recipe from the original Cranks cookbook. In fact, I've just made some today!
1lb ripe tomatoes, skinned & deseeded & chopped, 1 onion, 2 cloves garlic, 1 small potato, 1 bayleaf, 3/4 pt vegetable stock, 3/4 pt milk (I use semi-skimmed but any would do), 2 tblspns tomato puree, 2 tblspns olive oil, salt & black pepper. Chop the onion & garlic & fry in the oil until softening, add the tomatoes, bayleaf, chopped potato, puree and stock. Bring to boil then simmer with lid on for 20 mins. Remove from heat, stir in milk, then liquidise in a blender till smooth. Return to pan, add salt & pepper to taste and reheat until hot, without boiling. The Cranks cookbook uses butter instead of olive oil, I think, but I use oil as that's generally what I've got handy.

lappish22

Thanks - just made some - a slight variation on the above suggestions but seems to taste ok! Thanks everyone for your replies!

Mistibee

Im having friends 4 sunday dinner tom, and wanted to do a soup as a starter.Does anyone know a good tomato soup recipie please?;)

Stephen_Leak

TOMATO SOUP

Makes 4 x 250ml servings

INGREDIENTS

½ a carrot
½ a stick of celery
½ an onion
200g of fresh tomatoes, with stalks
1 tablespoon of oil
400g tin of plum tomatoes
1 vegetable stock cube
500ml of water

METHOD

Cut the top off the carrot, peel it, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half. Cut the celery in half, chop one half into 2cm (1 inch) pieces and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Cut the tomatoes into quarters and remove any hard bits. However, keep the green stalks and add these to the soup. They will give it an amazing aroma and flavour.

Put the oil into a saucepan on a medium heat. Add the onion and fresh tomatoes. Fry for 5 to 6 minutes until the onion is soft. Stir frequently to stop them sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the pan.

Add the carrot, celery, stock cube and water to the pan. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook for another 30 minutes until the carrots are soft.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

ADDITIONS & ALTERNATIVES

Use ripe fresh tomatoes, especially any that are a bit over-ripe and going a bit soft.

Substitute the tinned tomatoes for more fresh tomatoes, or vice versa.

Swirl in a little sour cream. Sprinkle on a few torn fresh basil leaves.

Serve with crusty white bread. In summer, serve chilled.

TIPS

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Mistibee

sounds easy. will make it 2 nite and chill in fridge. thankyou.

Pink.

Hi Mistibee,

As your thread has dropped down the board I've added it to the main thread on tomato soup to keep the recipes together.

Pink

Primrose

We make tomato soup from our own tomatoes as follows but don't use fixed quanties and it always works out OK.

About 2 lbs roughly chopped tomatoes
1 Grated carrot
Large chopped onion
Stick of celery, chopped.
Chicken stock about pint & a half made from chicken stock cubes

Fry chopped onions in saucpean until soft. Add carrot & celery and fry for a couple of minutes. Add chopped tomatoes and cook until soft & mushy and juice is running. Add the chicken stock, salt & pepper to taste and cook for about 20 minutes. Cool and blitz into a purree with a stick blender.

We make this soup every year when we have a glut of tomatoes. Nothing is ever weighed so quantities are a little different every time but it always turns out fine. Soup is a very forgiving dish to cook!

Pitlanepiglet

I made a lovely tomato soup today, only rough quantities and it produced really good portions and seconds for 3 of us - probably 5 good portions!

Onion and garlic and some chilli flakes softened in olive oil
1 x tin tomatoes (I use unchopped ones as I always worry that the chopped ones are just the ends off the floor!) blitzed with the handblender
Stock made with chicken stockcube (could use veg) - prob about 1.5 litres
Couple of handfuls of red lentils
Add all to a big pan and simmer for 20 minutes or so

Blitz again with stick blender....

Very lovely, very simple and all store cupboard items

Jolaaled

Hi everyone.

I would love to make a batch of my all-time-biggest-ever comfort food (next to Digestive Biscuits, that is):

Heinz Tinned Tomato soup!

Love it.

I found a couple of possible recipes on here from earlier threads, but they contain Chicken stock...our family is vegetarian. I tried to substitute veggie stock cubes, but the soups just did not turn out like the Heinz one at all.

Does anyone have a 'tried and tested' vegetarian recipe??

thanks everyone.

jackieglasgow

Here you are:

5oz butter or marg
10oz diced onion
10oz diced carrot
5oz celery (optional)
5oz flour
10oz tomato puree
6 pints stock
bouquet garni, salt and pepper

100ml vinegar
1 1/2 oz cater sugar

melt the butter and sweat the veg in it until golden brown
mix in the flour and cook til it looks sandy
take off the heat and add the tomato puree, mix well
return to the heat and gradually add the hot stock, as you would making a white sauce
bring to the boil, stirring continuously, add the bouquet garni, season
reduce to a simmer for one hour, skimming the surface as and when required
remover the bouquet garni and the veg
liquidise and return to the pan, and season to taste,

reduce the vinegar and sugar to a light caramel and add to the soup for that authentic sweet and sour tang

serve with a swirl of cream if required.

This is my Ds2's favourite soup.