Tomato Soup

redballoon_2

Does anyone have a simple recipie?

I have lots of tomatoes to use up

thanks

jiblets1

Um. I don't sorry. But I know my dad thickens it up with potatoes and adds some garlic. Then he adds basil when it's done. It is gorgeous.

Good luck!!

beachbeth

I absolutely hate tinned tomato soup, but homemade with real tomatoes is another thing altogether. We love it! This is the recipe I use. Its a thin soup and no cream in it and its delicious! I usually double the recipe and make a big panful.

1 oz butter
1½ lb tomatoes, quartered
1½ pints chicken stock
1 medium onion chopped finely
1 bay leaf
½ tsp black pepper
¼ teaspoon salt
thinly pared rind of ¼ orange (I cut the orange into quarters, remove the skin from ¼ of it and slice it up thinly)
2 teaspoons lemon juice
1 teaspoon sugar

In a med-large saucepan melt the butter over low heat, making sure it doesn't burn. Add the tomatoes and cook for about 10 minutes, giving a bit of a stir. Increase the heat to moderate and add the stock, onion, bay leaf, pepper, salt and orange rind. When the liquid comes to the boil, reduce the heat so that it is just simmering, cover and simmer for 45 minutes.

Remove the pan from the heat and pour the contents through a sieve into another saucepan. Using the back of a wooden spoon rub the tomato mixture through the sieve until only dry pulp is left. Discard the pulp in the sieve.

Add the lemon juice and sugar to the pan and bring to the boil and then serve.

Yum!

naughty_10382

Here is a recipe I made the other day - it is really tasty!

1 or 2 onions, chopped
1 clove of garlic
Tomatoes - skinned and chopped
1 red pepper - skinned and chopped
1.5 litres stock
Herbs and seasoning
Pasta - optional

Saute the onions until soft, add crushed garlic, tomatoes and pepper.
Then add the stock.
Bring to the boil and then blend.
Add herbs and seasoning, and add pasta if required (I used the tiny pasta shapes as they are cooked in about 5 minutes, but you can add normal sized pasta if you want, it just takes a while longer to cook. I also found that the small shapes really thickened the soup!)

I think this is one of these recipes that you could add almost anything to, but it is lovely when made as above!

Eels100

I have done this when finding myself with tons of over-ripe tomatoes. I just made it up, it might be a proper recipe, it might not!

Chop plenty onions and fry gently. Add chopped up tomatoes (I sometimes add a tin or two of tomatoes too depending on how much I need to make) and some garlic. A pinch of chilli powder is good, and you might like to add some mixed herbs. Lots of vegetable stock/water and some seasoning. Add basil near the end of cooking if you like, and then whizz with blender.

I like it best with red pepper - chopped finely and added at the start with the onions.

Don't do what I once did and pour your very hot soup into the glass jug of a blender. Thankfully we'd recently put up a tile splashback, otherwise our entire wall would have been decorated orange when the blender exploded! I got a stick blender from Tesco Online for about £15 after that ... much better for impatient people who can't wait for soup to cool!

beachbeth

Here is a recipe for Cream of Tomato Soup if you prefer a thicker soup:

1½ butter
1 small onion, finely chopped
1½ lb ripe tomatoes, boiled to loosen the skin, then peeled, seeded and coarsely chopped
½ teaspoon sugar
Bouquet garni consisting of 4 sprigs of parsley, 1 thyme spray and 1 bay leaf tied together

1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon dried sage
1½ pints chicken stock
1 tablespoon flour
4 fl oz single cream
1 tbsp chopped fresh dill (optional)

In a large heavy saucepan, melt 1 tablespoon of butter over low heat. Add the onion and cook for 5 minutes. Add the tomatoes, sugar, bouquet garni, salt, pepper and sage and cook for a further 10 to 15 minutes. Stir in the stock. Cover the pan and simmer for 15 minutes. Strain the mixture into a large bowl.

In a medium sized saucepan melt the remaining butter over moderate heat. Remove the pan from the heat and stir in the flour using a wire whisk, mixing to a smooth paste. Return to the heat and mix in the strained tomato mixture. Bring to the boil.

Remove the pan from the heat and stir in the cream, mixing briskly until all the ingredients are blended. Reduce the heat to low and return the pan to the heat. Heat very gently until it is hot but not boiling. Serve in soup bowls and sprinkle with the dill.

redballoon_2

can i use creme fresh instead of cream?

Pooky

I've made mine in the sc before - added the tomatoes whole and cover with stock and sauteed onions, they burst open when they're all cooked and yummy.

BASIL

in a saucepan, gently fry off the toms in olive oil and garlic and salt and pepper til they are splitting their skins, prepare some stock - depending on how runny you like your soup, put some of the stock in and blitz with a hand held blender or blend normally - i like mine thick and fullof lumpy toms so dont do it much, rip up some stalish bread into lumps and put in also - add some more stock if nec. and cook gently - add more olive oil and basil leaves right before serving - ala jamie oliver - tuscan tomato bread soup.

beachbeth

Eels100 wrote:

Don't do what I once did and pour your very hot soup into the glass jug of a blender.

I did this too! Except my blender jug is plastic. I could hear a cracking noise but thankfully it didn't split completely!!!