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The Best Tomato Soup Recipe

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by Tammy Facey (subscribe)
Read. Write. Run.
Published December 29th 2012
For times when fresh is really best

Tomato soup is an absolute classic. Big brands have their popular versions, but frankly when it's cold out there's nothing more satisfying than whipping up a batch yourself. Fresh ingredients make for a better tasting soup, and of course, you don't have additives stocked in your cupboard.

Chef hat, and apron on, here's the recipe soup lovers:

Serves two

1 onion
1 carrot
2 garlic cloves
5 large tomatoes (salad or mixed)
Tin of chopped tomatoes
A tablespoon of tomato puree
Double cream
Balsamic vinegar

Firstly boil a large pan of water.

Once bubbling away add your tomatoes and leave until they return to the boil. As the water boils, put a splash of olive oil in a frying pan and chop your carrot and onion.

Transfer to the now warm pan and add the two cloves of garlic (skins on, whole). Turn the heat down low, and leave for 5-7 minutes, giving them a stir about halfway through. Let your vegetables come to a golden brown, and they're ready for your tomatoes.

At this point, the simmering tomatoes should have their skin peeling off. Drain in a colander and run cold water over them so they don't burn your fingers. The skin should be easy to peel off, and once removed add them to the frying pan and squish down with your spatula.

Season with ground black pepper (half a tsp for all), rosemary, thyme, basil and a squeeze of half a lemon. Add a little salt and half a pint of water/250ml. All the vegetables should be covered, if not add more and put the lid on for 5 minutes.

After this time remove the lid and add 2 tablespoons of balsamic vinegar and a tablespoon of tomato puree. Give it a stir and cover again for 10 minutes.

Once the soup has reduced, pop the garlic out of their skins and add 50ml of double cream, and transfer it to a blender/a bowl. Blitz it to the consistency you desire, with either blender or a hand held blender (in the bowl), and your soup is done!

Serve with a slice of whole grain crusty bread and lunch/dinner/late night snack is served.

This is a great recipe that will take you back to your childhood, when your parents served a quick, yummy dish that made it all better.

Will soothe children whose nose tips have pinked in the Winter weather, too.
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Your Comment
Honestly I'd recommend gazpacho in the summer - cold tomato soup.
In the UK tomatoes are only in season in summer, and this is definitely a Winter soup, so I do use out of season tomatoes, it doesn't hinder the flavour, and I wouldn't be able to make the soup if I were so strict about seasonal food
by Tammy Facey (score: 2|505) 3091 days ago
Do you keep ir discard the seeds from the fresh tomatoes, after skinning?
Why the balsamic vinegar, please?
by fluffynut (score: 2|966) 175 days ago
Would you serve this chilled in summer, when tomatoes are in season? The forecast here for the next week is 31C to 42C. This soup would be good warm in autumn when the late season tomatoes are still around, and the evenings are getting chilly, but you wouldn't really use out of season tomatoes in winter would you?
by sueca (score: 2|113) 3094 days ago
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