Tomato soup recipes
Our top 3 of 29 Tomato soup recipes
by John H GlenViewed 5179 times
- Heat the olive oil in a large saucepan and cook the onion for 5 to 8 minutes over a gentle heat until almost softened but not browned.
- Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
- Add the chopped tomatoes and sugar and season well with salt and pepper cook for a few minutes, then stir in the passata and vegetable stock, bring to a simmer, cover with a lid and cook for 3o to 40 minutes, until all the vegetables are tender.
- Remove the bay leaf and thyme, and then blend the soup in a liquidizer or food processor (we used to and sometimes still put the soup through a mouli as sometimes the tomato seeds when over processed can be bitter), this will probably have to be done in two batches.
- Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth the stir in the cream and check the seasoning and pour into bowls top with finely shredded basil if required and serve with fresh crusty buttered bread
- Serve and Enjoy!
we used to add a splash of dry sherry when serving at dinner parties. Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.
- YOU WILL NEED
- 900 grams vine-ripened tomatoes, roughly chopped
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves crushed or finely chopped
- 2 sticks celery, chopped
- 200 grams carrots, chopped
- 1 bay leaf
- 1 large sprig fresh thyme
- ½ teaspoon sugar
- lare pinch each of Salt and freshly ground black pepper
- 200 mls Passatta
- 500 mls vegetable or chicken stock
- 100 mls single cream to finish
by TedwinViewed 662 times
- Add the carrots, onion and butter to a saucepan and cook for 5 mins on a medium to low heat. Now add peppercorns, cloves, bay leaf, thyme, parsley, tomato puree, tin tomatoes and the water mix well and simmer on a low heat for 45mins. Remove from heat, remove bay leaf then put into a bender until smooth return to the heat bring to the boil salt and pepper to taste and serve
- ¼ Carrots peeled and sliced
- ¼ onion. finely chopped
- 1 tablespoon of butter
- 300ml Water
- 4 peppercorns (crushed)
- 2 cloves
- 1 bay leaf
- ½ teaspoon thyme dried
- ½ teaspoon parsley dried
- 1 tablespoon Tomato Puree
- 1 tin of tomatoes
- salt and pepper to taste
by hepstockViewed 1602 times
- Chop the onion and potato and quarter the tomoatoes. Melt the butter and fry the onion until transparent. Add the potato, tomatoes, garlic, bay leaf, tomato puree and stock. Cover and simmer for about 20 minutes. Take off the heat and stir in the milk. Remove the bay leaf. Blend until smooth and adjust the seasoning to taste.
- Can be served with a spoonful of cream, sour cream or creme fraiche in each bowl if desired.
- 1 medium onion
- 2 garlic cloves, crushed
- 1 small potato
- 1 bay leaf
- 450g tomatoes
- 2 tbsps tomato puree
- 50g butter or margarine
- 450ml vegetable or chicken stock
- 450ml milk
- salt & pepper
Tomato Soup with Garlic and Basil Pesto
by chef2bViewed 17 times
- 1. Put the vegetable stock into a litre jug of boiling water and stir until it is fully dissolved.
- 2.Melt the butter in the pan and saute the onion, then add the tomatoes, paste and flour and stir. Add vegetable stock and salt and pepper to taste and cook for 10 minutes.
- 3. Leave the soup to cool and then sieve to remove big lumpy bits.
- 4. Return to the boil and then serve.
- 5. Garnish with pesto, parmesan cheese and a few basil leaves.
serve with a tablespoon of creme fraiche or fromage frais
1 CommentsAdd comment
- 2 vegetable cubes
- 1 litre boiling water
- 50g butter
- 50g plain flour
- 1 onion
- 4 tins chopped tomatoes
- 3 tbsp tomato puree
- 1 tbsp green garlic basil pesto
- parmesan cheese
- basil leaves
- fromage frais or creme fraiche to garnish