| Tomato Soup Recipe |
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Our homemade tomato soup recipe packs a real punch of flavour because
the tomatoes are roasted rather than using canned tomatoes. |
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The roasting process concentrates the tomato flavour retaining the natural sweetness of fresh tomatoes. Although the roasting takes around an hour you can use this time to prepare the remaining ingredients and relax in between.
KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 1 hour 10 mins |
| How Difficult | Easy | Freeze? | Yes |
| Servings |
4 portions |
TOMATO SOUP
The tomato soup can be prepared in advance and reheated,
but reheat slowly and don't let the soup boil.
The herb Star Anise is in the news at the moment because of its connection with the drug Tamiflu which reduces the symptoms of Bird Flu (Avian Flu). Star Anise can also be used to flavour tomato soup. We tried the soup with and without Star Anise and we felt on balance that it was better without. Instructions for using it are included in the step by step instructions below.
INGREDIENTS
For illustration only, use the ingredients list below.
| Ingredients | Imperial | Metric |
| 6 medium ripe tomatoes |
1½ lb |
700 grams |
| 1 medium potato | 4 oz | 110 grams |
| 1 medium onion | 4 oz | 110 grams |
| Handful fresh basil leaves | ½ oz | 15 grams |
| 1 garlic clove | - | - |
| 2 tablespoons olive oil | - | - |
| 1 heaped teaspoon tomato concentrate | - | - |
| Lea and Perrins Worcester Sauce | - | - |
COOKING EQUIPMENT
1 Roasting tray
1 Pan
Food blender
Method
Turn your oven on now so that it's pre-heated ready to cook later on!
Heat settings are 200C / 400F / Gas Mark 6.
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First, peel the tomatoes. Do this by making a small
cut in the skin then plunging the tomatoes in boiling water for 1
minute. Run cold water over the tomatoes and the skins can then
easily be peeled off. Cut the peeled tomatoes in half with a sharp
knife, avoid squashing them. |
| Peel and finely chop the garlic (enlarge the picture
above to see the chopped garlic). Place the halved tomatoes on
the baking tray, cut side upwards. Sprinkle the garlic over the
tomatoes and spread the basil leaves over the top. Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the oven and leave it there for an hour. |
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Peel and finely chop the onions. 40 minutes before the
tomatoes are roasted take the tray from the oven and sprinkle the
chopped onion over the tomatoes. Put the baking tray back in the
oven. 20 minutes before the tomatoes are roasted, peel the potato, chop it into four and place it in a pan with 470 ml (1 pint) cold water. Put the pan of potatoes on the hot plate and let them gently boil. Add 6 whole seeds of Star Anise here if you want. |
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When the tomatoes are roasted, take the potatoes off the hot plate,
remove the Star Anise seeds
and add the tomatoes to the pan of potatoes (don't drain away
the potato water). Add the tomato concentrate, a couple of shakes of
Lea and Perrins and season with salt and pepper to taste. Use the food blender to puree the soup to a roughish texture. |
 |
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Put the blended soup back in the pan used for the
potatoes and gently reheat for around 5 minutes stirring every
minute or so. Don't let the soup boil. Taste the soup and add any more salt pepper according to taste. Serve in warm soup bowls and garnish with a couple of parsley sprigs or basil sprigs if any is left. |
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