If you are lucky enough to have a glut of tomatoes one of the best ways to use them is in some delicious Tomato Soup, I make some every year, if I have had a good crop, and freeze it to enjoy in the winter months, just one spoonful brings back that summer feeling, Thomas says it tastes better than the tinned alternative, a great compliment.
This recipe can be doubled or trebled depending on the availability of tomatoes and the size of your pan and freezer! I would recommend large fleshy tomatoes which have less seeds and juice, plum tomatoes give a good flavour too, I usually make my soup with the tomatoes that are ready often using a few different varieties. All quantities are approximate and can be adjusted to suit your own taste.
Thomas’s Favourite Tomato Soup
- 3 lb ripe Tomatoes
- 1 Large Onion
- 1 Large Carrot
- 2 tablespoons Tomato Puree
- 1 tablespoon Garlic Puree
- 2 pinches dried mixed herbs or fresh if available
- 3/4 pint Vegetable Stock or Chicken Stock
- Knob of Butter/Margarine
- Chop the onion and carrot and add to the pan with a knob of butter/margarine and cook until soft without browning.
- Wash and roughly chop your tomatoes and add to the pan with the remaining ingredients.
- Simmer for 30 – 45 minutes stirring regularly.
- Leave to cool slightly and then blend until smooth.
- Taste and add seasoning if required, if it tastes a bit tart you can add a little bit of sugar.
- It is at this stage that I sieve the soup which removes the skin and the seeds but if you don’t mind these your soup is ready to eat or leave to cool and then freeze.
- I freeze my soup in margarine tubs, a 500g tub holds about the same as a standard size tin of soup.
- It will keep in the freezer for 6 months.
This soup is delicious served with crusty bread or our favourite Home made Garlic Bread.
Enjoy
Gill
