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Tomato soup recipes

Our top 3 of 29 Tomato soup recipes

Tomato Soup Recipe at MyDish

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Tomato Soup

by John H Glen

by John H GlenViewed 5179 times


    Description

    The best of times to make tomato soup with your home-grown tomatoes is when they are at their most ripe and juicy, about September it will be grand.

    Method

    1. 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.
    2. 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.

    3. 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.

    4. 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.

    5. 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
    6. Serve and Enjoy!

    Tips

    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.

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    Ingredients

    •  
    • 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
    Tomato Soup Recipe at MyDish

    0
    based on 0 reviews

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    Tomato Soup

    by Tedwin

    by TedwinViewed 662 times


      Description

      A great soup for a cold day

      Method

      1. 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

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      Ingredients

      • 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
      Tomato Soup Recipe at MyDish

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      Tomato Soup

      by hepstock

      by hepstockViewed 1602 times


        Description

        A nice simple soup that tastes much nicer and fresher than the tinned version

        Method

        1. 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.

        2. Can be served with a spoonful of cream, sour cream or creme fraiche in each bowl if desired.

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        Ingredients

        • 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 Recipe at MyDish

        5
        based on 1 reviews

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        Tomato Soup with Garlic and Basil Pesto

        by chef2b

        by chef2bViewed 17 times


          Description

          Really easy tomato soup that has the flavour heightened by pesto and parmesan

          Method

          1. 1. Put the vegetable stock into a litre jug of boiling water and stir until it is fully dissolved.

          2. 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. 3. Leave the soup to cool and then sieve to remove big lumpy bits.

          4. 4. Return to the boil and then serve.

          5. 5. Garnish with pesto, parmesan cheese and a few basil leaves.

          Tips

          serve with a tablespoon of creme fraiche or fromage frais

          1 Comments

          • by Evelyne

            Evelyne  Thu Oct 24 2013   • Reply

            This was quick and easy to make and delicious too - I added a half a teaspoon of dried chili flakes to give it a bit of zing and it worked really well. I can highly recommend this recipe!

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          Ingredients

          • 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