Wednesday 22 August 2012

Easy Tomato Soup

At this time of year it is always good to have recipes for using up quantities of over ripe tomatoes. Tomato soup is a favourite with everyone and I find this recipe as easy and tasty as any. These quantities serve 4.

1kg ripe tomatoes, peeled and chopped quite small
2 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp tomato paste (purée)
1 chilli, finely shredded
1 tbsp finely chopped basil or oregano
Salt & pepper

  1. Sweat the onion and garlic in the oil then add the rest of the ingredients.
  2. Cover and simmer gently for 15 minutes.
  3. Uncover and simmer until reduced to a suitable consistency.
  4. At this stage you can run it through a food mill if you want a smoother soup with no seeds.
  5. Serve with a swirl of cream.
  6. Any leftovers can be reduced a bit more and used as a sauce for pasta or fried snacks.


Jean said...

It looks delicious Susan. I have not had much success with tomato soup recipes - too many years of Heinz I think ! This looks tasty so I will give it a try.

BRB from Preuilly said...

In Sud Touraine, typically people would drop an egg in the mixture while simmering... the yolk should not cook, only the white... Serve warm !

Susan said...

BRB: Many thanks for this local tip. It sounds like huevos rancheros, and good comfort food.

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