ChatterBank0 min ago
Homemade Tomato Soup
Can someone please give me a recipe for tomato soup. I know I could google it but I prefer to make one that has been recommended!!
Thanks x
Thanks x
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1 large onion
11/2lb tomatoes
1 carrot chopped small
1 stick celery chopped small
11/2 pint Chicken stock (or made with 2 chicken or vegetable stock cubes, but not as good)
Squeeze tomato puree
Bouquet garni including sprig of basil
Fry the onion, celery and carrot in some olive oil. When it is translucent, not brown, add the tomatoes chopped and the bouquet garni. When the tomatoes have started to give up their juice add the stock and tomato puree.
Cook for about 20 - 30 minutes, topping up the liquid with water if it starts to look too thick. Blitz with a stick blender, reheat and serve.
11/2lb tomatoes
1 carrot chopped small
1 stick celery chopped small
11/2 pint Chicken stock (or made with 2 chicken or vegetable stock cubes, but not as good)
Squeeze tomato puree
Bouquet garni including sprig of basil
Fry the onion, celery and carrot in some olive oil. When it is translucent, not brown, add the tomatoes chopped and the bouquet garni. When the tomatoes have started to give up their juice add the stock and tomato puree.
Cook for about 20 - 30 minutes, topping up the liquid with water if it starts to look too thick. Blitz with a stick blender, reheat and serve.
We had an abundance of both tomatoes and basil from our garden this year. Just fininshed making a triple recipe to freeze for later this winter. This recipe takes alittle effort, but well worth it...
Ingredients:
3 pounds ripe tomatoes, cut in half (We used a mix of Roma'a a Kentucky Black's for the acidity)
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 medium onions)
6 garlic cloves, peeled and minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions just start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Keep it fairly coarse for best taste... Enjoy...
Ingredients:
3 pounds ripe tomatoes, cut in half (We used a mix of Roma'a a Kentucky Black's for the acidity)
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 medium onions)
6 garlic cloves, peeled and minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water
Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions just start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Keep it fairly coarse for best taste... Enjoy...
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