Tomato soup recipe

Tomato soup recipe

Tomato soup recipe

To make the tastiest tomato soup you’ll ever expertise wait until the tomatoes are at their most ripe and juicy, all around September

Nutrition and extra information

Nutrition: nutrition per serving for 4


A member of the nightshade family members (along with aubergines, peppers and chillies), tomatoes are in…

Onions are endlessly versatile and an important ingredient in numerous recipes. Native to Asia…

The carrot, with its distinctive vibrant orange colour, is one particular of the most versatile root…

A assortment of extended, thick, juicy stalks about a central, tender heart, celery ranges in…

Almost certainly the most broadly-used oil in cooking, olive oil is pressed from fresh olives. It’s…

Honey and syrups manufactured from concentrated fruit juice were the earliest identified sweeteners. Nowadays,…

  • 2 bay leaves
  • one.two litres/ 2 pints scorching vegetable stock (created with boiling water and 4 rounded tsp bouillon powder or two stock cubes)
  • Firstly, put together your veggies. You require 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits ought to come off at the exact same time, but if they do not, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now lower each and every tomato into quarters and slice off any challenging cores (they do not soften for the duration of cooking and you’d get tough bits in the soup at the end). Peel 1 medium onion and one small carrot and chop them into tiny pieces. Chop one celery stick approximately the very same size.

    Spoon 2 tbsp olive oil into a huge heavy-based pan and heat it above a lower heat. Hold your hand more than the pan until finally you can feel the heat growing from the oil, then tip in the onion, carrot and celery and mix them collectively with a wooden spoon. Nevertheless with the heat low, cook the vegetables right up until they are soft and faintly coloured. This need to take about ten minutes and you should stir them two or 3 times so they cook evenly and don’t stick to the bottom of the pan.

    Holding the tube more than the pan, squirt in about two tsp of tomato pure, then stir it close to so it turns the greens red. Shoot the tomatoes in off the chopping board, sprinkle in a excellent pinch of sugar and grind in a minor black pepper. Tear 2 bay leaves into a handful of pieces and throw them into the pan. Stir to combine almost everything collectively, put the lid on the pan and let the tomatoes stew in excess of a low heat for 10 minutes till they shrink down in the pan and their juices flow nicely. From time to time, give the pan a excellent shake – this will maintain every thing well mixed.

    Slowly pour in the one.two litres/ two pints of hot stock (produced with boiling water and four rounded tsp bouillon powder or two stock cubes), stirring at the exact same time to mix it with the greens. Turn up the heat as substantial as it will go and wait right up until every little thing is bubbling, then turn the heat down to lower again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be extremely slushy looking.

    Remove the pan from the heat, consider the lid off and stand back for a couple of seconds or so although the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender right up until it’s about 3-quarters full, fit the lid on tightly and flip the machine on full. Blitz until finally the soup’s smooth (stop the machine and lift the lid to check out following about 30 seconds), then pour the pured soup into a big bowl. Repeat with the soup that’s left in the pan. (The soup may possibly now be frozen for up to three months. Defrost prior to reheating.)

    Pour the pured soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally till you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup wants it, plus far more pepper and sugar if you like. If the colour’s not a deep sufficient red for you, plop in another teaspoon of tomato pure and stir right up until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

    Leave a Reply

    Your email address will not be published. Required fields are marked *