tomato soup

by Dandelion 9th August 2010, 6:34 pm

Based on the recipe in the first Cranks book:
1 medium onion, chopped
1 small potato, peeled and diced
1lb tomatoes, peeled and chopped
1oz butter
1 tablespoon olive oil
2 cloves garlic
2 tblespn tomato puree
3/4 pint stock
3/4 pint milk
salt and pepper

Saute the onion in the butter and oil until soft. Add potato, tomatoes, garlic, tomato paste and stock. (Add any herbs of your choice at this point - bay leaf, basil etc). Cover and simmer for twenty minutes. (If freezing, this is a good point to stop cooking and do it!) Off the heat stir in the milk. If using bay leaf remove it. Blend, season and reheat to serving temperature. (Don't boil)

by Compostwoman 9th August 2010, 11:47 pm

This is basically how we make Tomato soup and it is lovely. it IS important to skin the tomatoes though as the bits of skin can spoil the taste and texture IMO

If you want extra flavour roast the toms, first...

by Dandelion 10th August 2010, 11:11 am

I forgot to say that if I'm a bit short of tomatoes I put a couple of carrots in instead, finely chopped, and give the soup another few minutes to cook. This adds a bit of sweetness. (I know it's hard to visualise being short of tomatoes at the moment!)