Tomato Soup Recipe Please

Latest Articles

Tomato Soup Recipe Please
Page 1, 2 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Sat Aug 01, 09 1:14 pm Post subject: Tomato Soup Recipe Please
As i don,t like tomatoes, I,ve never made tomato soup, but I have this basket of the damn things looking at me. I,ve made passata, but would like to make something a bit different.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sat Aug 01, 09 1:20 pm Post subject:

Simon Hopkinson's Cream of Tomato Soup:
50g butter
2 medium onions, peeled and finely chopped
2 celery sticks, finely diced
2 cloves garlic, finely chopped
700g very ripe toms, skinned and chopped
pinch of sugar, salt and pepper
750ml chicken or veg stock
10 basil leaves
125ml whipping cream.
Sweat the veg in butter until soft.
Add toms, sugar, salt and pepper. Allow to cook for a bit.
Add stock and cook for 15 mins, adding basil towards the end.
Liquidize.
Sieve.
Add cream.
Reheat gently (do not boil).

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sat Aug 01, 09 2:16 pm Post subject:
Heinz. Sorry but it is my comfort food.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Sat Aug 01, 09 2:18 pm Post subject:

Cathryn wrote:

Heinz.

Sorry but it is my comfort food.

Same here.
Especially after going to the dentist. Childhood memories.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Sat Aug 01, 09 2:24 pm Post subject:
I like roasted tomato soup best. I don't really have a recipe, but just bung the onions, tomatoes, garlic and herbs in the oven for 45 mins - 1 hour. A few courgettes wouldn't hurt either. Then whizz up everything with some chicken stock, season and add some extra basil. You can run it through a sieve if skins and seeds bother you, but I mostly don't unless I'm trying to be posh.

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Sat Aug 01, 09 2:30 pm Post subject:
How you make your soup Judith, is just how I do my passata(without the stock), the roasting does give a nicer flavour.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Sat Aug 01, 09 2:39 pm Post subject:
Essentially do exactly what you do to make passata and then thin down to the consistency you like with some chicken/veg stock. You could also leave some tomatoes unsieved if you would like some chunks in there. (I think Delia has a rather nice recipe if you need precise quantities, but it is pretty forgiving.)

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28248
Location: escaped from Swindon

Posted: Sat Aug 01, 09 2:41 pm Post subject:
A homemade tomato soup is a wondrous thing Heinz is insipid by comparison

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18416

Posted: Sat Aug 01, 09 2:44 pm Post subject:

jema wrote:

A homemade tomato soup is a wondrous thing

Heinz is insipid by comparison

I think that's the whole point when I feel bleuch. I don't want my tastebuds challenged or over-excited. Bland food.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Sat Aug 01, 09 2:44 pm Post subject:
This is the Delia recipe and this is HFW's.

Barefoot Andrew
Downsizer Moderator

Joined: 21 Mar 2007
Posts: 22780
Location: In the 17th century

Posted: Sat Aug 01, 09 4:09 pm Post subject:
Darn it. I now have a sudden desire for tomato soup. GG - there are also several variations on the theme in the recipes database. A.

Bebo

Joined: 21 May 2007
Posts: 12590
Location: East Sussex

Posted: Sat Aug 01, 09 4:12 pm Post subject:

judith wrote:

I like roasted tomato soup best. I don't really have a recipe, but just bung the onions, tomatoes, garlic and herbs in the oven for 45 mins - 1 hour. A few courgettes wouldn't hurt either. Then whizz up everything with some chicken stock, season and add some extra basil. You can run it through a sieve if skins and seeds bother you, but I mostly don't unless I'm trying to be posh.

Thank you for reminding me of that (I've made the Delia one in hte past). Onions, garlic, courgettes, tomatoes and basil now roasting in the oven

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Sat Aug 01, 09 4:55 pm Post subject:

Delia's Roasted TS is brilliant. From memory (well, this is how I do it) - cut toms in half and put in roasting tin cut side up. (Delia skins them, but I don't bother). Sprinkle with chopped garlic, ground black pepper and torn basil. Drizzle with olive oil. Roast in a hottish oven until the edges are blackened. Meanwhile, boil (a) potatoe(s) in whatever quantity of water. When toms are ready, scrape the lot, including the juices and the burnt crusty bits, into the potato and water - and whizz in the blender. So yummy! Mmm, roasted tomato soup with hot baguettes. Heaven!

Green Rosie

Joined: 13 May 2007
Posts: 10498
Location: Calvados, France

Posted: Sat Aug 01, 09 4:57 pm Post subject:

judith wrote:

That's exactly what we had for lunch

(sieved as well - not 'cos I'm posh bit I don't like the tomato skins

)

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Sat Aug 01, 09 5:05 pm Post subject:
I'm waiting to get bored with tomato salads so that I can fry them in butter and have them on toast. (Shhh - or on bacony fried bread).

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2 Next
Page 1 of 2

View Latest Posts