Next in line for the surplus tomato experiments here at Struan Farm is (of course) tomato soup. After searching my cookbook stash and reading various recipes on the internet, I settled upon this recipe, based on its five star rating and reader comments. I thought that it must be good--it's the BBC after all, and have christened it "BBC Tomato Soup." Readers did suggest using less water or adding a potato to make it somewhat thicker. After reading this I only threw in the stock cubes called for with no water for my first batch. However I found it was a bit too thick after I pureed it, so did add some vegetable stock to get the consistency I wanted before freezing (moral of the story: everyone's tomatoes are different).
It's a simple list of ingredients: 1.25kg quartered tomatoes, diced onion, celery and carrot, olive oil, vegetable stock or stock cubes with water, a few squirts of tomato paste, bay leaf, pinch of sugar and freshly ground black pepper.
Once everything is cooked down it's popped into the food processor/blender and pureed before freezing. This is a quick, easy soup recipe that tastes delicious, I'm glad I found it. I'll be making quite a bit of it while the tomatoes last! Thinking we will appreciate a taste (and thoughts) of summer for lunch on those cold winter days heading our way.
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