Saturday, February 6, 2010

A Fresh Tomato soup

Born and brought up as I was in the 60’s, tomato soup for me has always come from a can. And even recipes I have tried have that same thick creamyness to them. But it does not have to be. Tomatoes are after all a fruit - you can eat them raw, and it is quite easy to quickly put together a simple fresh tomato soup. Like this one . . .

- Peel and chop a small onion and a clove of garlic into smallish pieces.
- Put them in a saucepan in a little olive oil over a low heat and cook gently until the onion goes translucent.
- Meanwhile peel some tomatoes (I used 7 biggish ones)- make a small cross shaped cut at the end oppsite the stalk end, put them in a bowl and pour boiling water over to cover them. Leave them a few minutes then take out of the water and the skin should easiliy peel off.
- Roughly chop the tomatoes, you could remove the seeds at this point but I never do, I just cut out and remove the tougher stalk parts.
- Put the tomatoes into the saucepan along with maybe 3/4 of a pint of vegetable stock and a small handfull of chopped parsley.
- Bring to a gentle boil and cook until the tomato breaks down, 15 minutes or so.

And that is all there is to it. Serve with some more chopped parsley and a generous sprinkling of coursely ground black pepper.

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Courtney said...

Sounds wonderful. I have made a quickie version of non-creamy tomato soup by mixing in a 6-oz can of tomato paste with some chicken broth and seasoning to taste. The tomato flavor is very intense without the cloying richness of tomato cream soups. It's a great option in the winter when it's hard and expensive to find tomatoes with any flavor to them.

Peter said...

That sounds yummy - I'll be trying that, it's that intensity of flavour that sometimes I just crave, especially in the Wintertime.


lilwell said...

Another way to prep the tomato's is to roast them off with half (or a whole) garlic bulb. My father is a heat fiend so I add a red chilli and so tabasco to the onions - really good for Irish springtime when there is still a chill in the air. I guess this would also be nie as a chilled soup.n

Peter said...

Roast tomatoes - lovely and it really intensifies the flavour. I have to admit I have used this as a pasta sauce and also added it to other soups like carrot but have never used it on it's own, but I will now . . .

Chilli and tabasco, wow your father really must be a heat fiend as you say!


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