15-10-2011, 11:03 AM
3
Re: tomato soup
Kitty darlin' - home made Tomato soup can be done, but its very fiddly and very time consuming. You first have to remove the skins - dip tomatoes in boiling water for a few seconds, then remove and dip in ice water - skins should just peel away. Then you need to slice them and remove the 'pips'.Now you're ready to begin - mince tomatoes in a blender, add some Lee & Perrin Worcester sauce. Next add to a saucepan and simmer until tomatoes have dissolved. If 'broth' is too thin, you might need to add a thickener (a tbls of plain flour or corn flour would help).
15-10-2011, 11:12 AM
4
Re: tomato soup
I Googled this over a year ago, and use it sometimes. As Joe says it's very fiddly but well worth it as it tastes grand.Ingredients1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
1 medium onion
1 small carrot
1 celery stick
2 tbsp olive oil
2 squirts of tomato purée (about 2 tsp)
a good pinch of sugar
2 bay leaves
1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
1.Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2.Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3.Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4.Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5.Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6.Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve.
15-10-2011, 10:18 PM
10
Re: tomato soup
I use a similar recipe to the one given by Roxy but make it differently.I sweat the vegetables in a pan until tender ( not brown)but rub the tomatoes in a tiny bit of olive oil then place them in a dish and roast in a hot oven or about 20-30 mins.
This gives a more intense slightly smokey flavour.
Then add the tomatoes to the other ingredients/simmer for about ten mins/liquidise/strain through a sieve.
You really do need a good quality of tomatoes to give a rich flavour preferably vine tomatoes. Sniff them before buying, if they don't have a tomato smell they won't have the taste either.
For all my soups I use Marigold Vegetable bouillon from health food shops and grocers.
I don't like tomato soup either but make it for others
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