Tomato soup recipes
Our top 3 of 28 Tomato soup recipes
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
- 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!
- 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
- 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
- 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
- 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.