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Tomato Soup
This recipe uses roasted tomatoes for a more intense flavour
Ingredients
| 750 g | firm ripe tomatoes; do not use if soft and over-ripe |
| 120 g | floury potatoes, to thicken; use smaller ones if possible as they will cook more quickly |
| 1 medium | onion, peeled and chopped |
| 1 handful | fresh basil leaves (plus extra as dressing, if required) |
| 1 clove(s) | garlic, finely chopped |
| 2 tbsp | olive oil |
| 1/2 tbsp | tomato puree |
| 1 dash(es) | Worcestershire sauce |
| salt, to taste | |
| fresh ground pepper, to taste | |
| cream as dressing, optional | |
| 1 sprig(s) | fresh parsley |
Method
Preparation time: ca. 1 hr 15 min / Grade of difficulty: easy / Calories per portion: n/a
Start by skinning the tomatoes. Fill a pan with water and bring to the boil. Score the tomatoes from top to bottom in quarters with a sharp knife. Using a slotted spoon, immerse the tomatoes one or two at a time into the boiling water until the skins start to slip and cool in a bowl of ice cold water. Peel with the aid of edge of a knife.
Heat the oven to Gas Mark 6, 200°C 400°F.
Cut the tomatoes in half, trying not to crush them, and arrange cut side up in a shallow baking dish. Sprinkle the chopped garlic evenly over the tomatoes. Add a piece or two of torn basil leaves and sprinkle the oil over the tops of the tomatoes. Roast in the oven for about 1 hour in total.
After about 20 minutes, sprinkle the chopped onion over the tomatoes and continue roasting.
About 20 minutes before the tomatoes are due to finish, peel the potato(es), quarter and boil gently in a pan with approximately 450-500ml cold water. Reduce heat if necessary. Remove tomatoes from oven and pour entire contents including juices into the potato pan without draining the water in the pan, which will form most of the liquid for the soup. Add tomato puree, 2 or 3 shakes of Worcestershire sauce and season with salt and pepper to taste.
Pour into blender or use a stick blender to blend down to an almost smooth texture; do not over-blend as some texture is better than none. If necessary, pour the blended soup back into the pan and cook gently for about 5 minutes until hot. Stir repeatedly and do not allow to boil. Taste and adjust seasoning if required.
Serve in warmed soup bowls. Swirl a dash of cream into each plate for an additional flourish if desired. Garnish with a few leaves of parsley or a few strips of freshly torn basil leaves per plate. Serve with a fresh, crusty bread roll or pieces of baguette loaf as a starter.
Heat the oven to Gas Mark 6, 200°C 400°F.
Cut the tomatoes in half, trying not to crush them, and arrange cut side up in a shallow baking dish. Sprinkle the chopped garlic evenly over the tomatoes. Add a piece or two of torn basil leaves and sprinkle the oil over the tops of the tomatoes. Roast in the oven for about 1 hour in total.
After about 20 minutes, sprinkle the chopped onion over the tomatoes and continue roasting.
About 20 minutes before the tomatoes are due to finish, peel the potato(es), quarter and boil gently in a pan with approximately 450-500ml cold water. Reduce heat if necessary. Remove tomatoes from oven and pour entire contents including juices into the potato pan without draining the water in the pan, which will form most of the liquid for the soup. Add tomato puree, 2 or 3 shakes of Worcestershire sauce and season with salt and pepper to taste.
Pour into blender or use a stick blender to blend down to an almost smooth texture; do not over-blend as some texture is better than none. If necessary, pour the blended soup back into the pan and cook gently for about 5 minutes until hot. Stir repeatedly and do not allow to boil. Taste and adjust seasoning if required.
Serve in warmed soup bowls. Swirl a dash of cream into each plate for an additional flourish if desired. Garnish with a few leaves of parsley or a few strips of freshly torn basil leaves per plate. Serve with a fresh, crusty bread roll or pieces of baguette loaf as a starter.
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