Tomato Soup

gemmaj

Delia Smith, but simplified, Tomato soup:

Take lots of tomatoes. Cut in half and place on baking tray. Place a bit of basil and a bit of garlic on each tomato half. Drizzle with oil. Cook in oven (180 - 200 degrees, half an hour, very roughly!).

Liquidise. Strain to remove all the bits of skin. Add stock to whatever consistency you like (you wont need too much) and Voila!

(Delia removes the skin before cooking the tomatoes - I find it faster to strain away whats left at the end!)

This makes a very lovely, nicely thick tomato soup - but you will need LOTS of tomatoes!!

tawnyowls

I usually cook tomato and basil soup, as I prefer that to plain tomato. I fry some onion and garlic, sling in a couple of tins of tomatoes if I don't have any fresh ones, add a garlic & herb stock cube (Kallo Organic; much lower in nasties than others), whizz the whole thing in a blender, and adjust the seasoning as necessary. Then I throw in some frozen basil (grown by me, chopped and frozen;) ) just before serving.

Debt_Free_Chick

gemmaj wrote:

Delia Smith, but simplified, Tomato soup:

I was just going to post that, but luckily read the whole thread for a change

Yes - simple and very tasty. I think roasting the toms intensifies the flavour.

My other favourite is Gazpacho!

liz545

redballoon wrote:

can i use creme fresh instead of cream?

You should be ok with this, but I'd do it towards the end of cooking or at the table, as adding it to very hot soup might cause it to split.

Dustykitten

Last year I had loads of tomatoes ripe just before going on holiday so I put them all in a bag in the freezer as they were and hoped. When I had time to make the soup I took them out and defrosted them - result all the skins came away cleanly and easily making the soup process much nicer - I don't like the bits of skin in it. Another tip. Freeze a bag of fresh spinach. When soup is ready to serve put a handful per person of it into the pan - still frozen, stir in to wilt, I find this a great way to get kids to eat spinach.

Gingham_Ribbon

Does anyone make it with passata? I remember years ago someone made me some tomato and basil soup and said she'd used passata. It was delicious, but I'm not sure how to replicate it.

squeaky

There's a nice looking recipe on the BBC site:-

BBC tomato soup

Biddyrolo

Hi Gingham Ribbon, my daughter bought me a passata machine, not used it yet but apparently you bung in tomatoes and the seeds and skin come out one side and the flesh (passata) the other, kind of like a juicer.

Don'tskipit

Have just finished making my soup - toms,garlic, onion, celery, basil, sugar, salt and pepper.
Going to try Dustykitten's tip (#15) - freezing whole toms.
Any more recipes for a mountain of tomatoes?
I've recipes for sauce/ketchup, which sound delicious, but don't want to go through the sterilising routine - to stop fermentation.
Jen

Pink.

Don'tskipit wrote:

Have just finished making my soup - toms,garlic, onion, celery, basil, sugar, salt and pepper.
Going to try Dustykitten's tip (#15) - freezing whole toms.
Any more recipes for a mountain of tomatoes?
I've recipes for sauce/ketchup, which sound delicious, but don't want to go through the sterilising routine - to stop fermentation.
Jen

Hi Jen,

You should find some ideas of what to with them on these threads:

What to do with lots of tomatoes

TOOOOO Many Tomatoes, Help Please

Pink