Kes Posted October 2, 2014 Report Share Posted October 2, 2014 Lots and lots of very big tomatoes just finishing - Never had a crop like it so I thought I'd make some soup for Friday when its going to get cold. Does anyone have a really good recipe for warming tomato soup - fresh basil, garlic, maybe a bit of onion but not too much. The sort of soup that would go with fresh toast crutons and a log fire ? I'm waiting pan in hand. Thanks in advance Quote Link to comment Share on other sites More sharing options...
markm Posted October 2, 2014 Report Share Posted October 2, 2014 Boil them all, seeds and skins. Onion, chilli, finely chopped. Salt and pepper. Cook for a good couple of hours, blitz then sieve back into the pan to get rid of any skin or seeds. For full fat add a carton of single cream or for the skinny version add creme fraiche. Quote Link to comment Share on other sites More sharing options...
ollie Posted October 2, 2014 Report Share Posted October 2, 2014 I have had a glut of tomatoes myself this year. I made this soup the other day with some of the toms & it was gorgeous. It is very simple & the only change I made to it was putting one of my homegrown chilli's into the soup, this made it lovely & spicy. http://www.goodtoknow.co.uk/recipes/257680/Roasted-tomato-soup Quote Link to comment Share on other sites More sharing options...
39TDS Posted October 2, 2014 Report Share Posted October 2, 2014 Heat a couple or three tablespoons of olive oil in a saucepan. Chop a good sized onion and tip it in, sweat it rather than fry it. It shouldn't turn brown. Chop up a load of tomatoes and fill the pan with them. Chop a small chilli and stick that in too. Salt and pepper, Worcester sauce. Boil it all up, stick it through a blender and back into the pan for a bit more. Allow it to cool and pour into suitable containers and put the excess in the freezer. I pour it into freezer bags in a tupperware box shape thing. Once frozen can be removed from tupperware and stacked neatly in freezer. Quote Link to comment Share on other sites More sharing options...
Kes Posted October 2, 2014 Author Report Share Posted October 2, 2014 Good stuff - many thanks I'll be trying it asap. Quote Link to comment Share on other sites More sharing options...
flynny Posted October 4, 2014 Report Share Posted October 4, 2014 I have had a glut of tomatoes myself this year. I made this soup the other day with some of the toms & it was gorgeous. It is very simple & the only change I made to it was putting one of my homegrown chilli's into the soup, this made it lovely & spicy. http://www.goodtoknow.co.uk/recipes/257680/Roasted-tomato-soup Nice one Ollie , Kes I've just finished a bowl off of the recipe in the link off Ollie , but used vine tomatoes, Simple to make ,and bleddy loverley with a big dollop of cream, mmmmmmmmm Atb Flynny Quote Link to comment Share on other sites More sharing options...
Kes Posted October 4, 2014 Author Report Share Posted October 4, 2014 Well tried a pan full today and everyone loves it. I agree with your 'bleddy loverley' Flynny. Might try the Creme Freche next. Quote Link to comment Share on other sites More sharing options...
Twistedsanity Posted October 4, 2014 Report Share Posted October 4, 2014 chop them in half and put them on a baking tray cut side up, sprinkle with a little salt n pepper and some caster sugar, some thyme leaves and olive oil and put in a low oven for as long as you like , they will keep stored in a jar with olive oil for several months and can be used fo rsoups, stews, salads etc. Quote Link to comment Share on other sites More sharing options...
flynny Posted October 4, 2014 Report Share Posted October 4, 2014 chop them in half and put them on a baking tray cut side up, sprinkle with a little salt n pepper and some caster sugar, some thyme leaves and olive oil and put in a low oven for as long as you like , they will keep stored in a jar with olive oil for several months and can be used fo rsoups, stews, salads etc. Sounds like a plan too me, Atb Flynny Quote Link to comment Share on other sites More sharing options...
ollie Posted October 4, 2014 Report Share Posted October 4, 2014 Nice one Ollie , Kes I've just finished a bowl off of the recipe in the link off Ollie , but used vine tomatoes, Simple to make ,and bleddy loverley with a big dollop of cream, mmmmmmmmm Atb Flynny Yeah it's a quality soup & so easy. I'll certainly be making it more over the winter. Quote Link to comment Share on other sites More sharing options...
39TDS Posted October 4, 2014 Report Share Posted October 4, 2014 chop them in half and put them on a baking tray cut side up, sprinkle with a little salt n pepper and some caster sugar, some thyme leaves and olive oil and put in a low oven for as long as you like , they will keep stored in a jar with olive oil for several months and can be used fo rsoups, stews, salads etc. I'm going to give that one a go. I have a few hundredweight to deal with. Quote Link to comment Share on other sites More sharing options...
39TDS Posted October 6, 2014 Report Share Posted October 6, 2014 Did some yesterday. Didn't put any thyme or oil on them because I forgot about that bit. Just had some on toast for lunch, very very nice and will be doing a few more hundredweight soon. Highly recommended. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 6, 2014 Report Share Posted October 6, 2014 chop them in half and put them on a baking tray cut side up, sprinkle with a little salt n pepper and some caster sugar, some thyme leaves and olive oil and put in a low oven for as long as you like , they will keep stored in a jar with olive oil for several months and can be used fo rsoups, stews, salads etc. Quote Link to comment Share on other sites More sharing options...
39TDS Posted October 12, 2014 Report Share Posted October 12, 2014 chop them in half and put them on a baking tray cut side up, sprinkle with a little salt n pepper and some caster sugar, some thyme leaves and olive oil and put in a low oven for as long as you like , they will keep stored in a jar with olive oil for several months and can be used fo rsoups, stews, salads etc. So much for that!! Mine are fermenting. Quote Link to comment Share on other sites More sharing options...
Mike737 Posted October 12, 2014 Report Share Posted October 12, 2014 Ah! Tomato wine!!! Mike Quote Link to comment Share on other sites More sharing options...
39TDS Posted October 12, 2014 Report Share Posted October 12, 2014 More like fizzy chutney tbh Quote Link to comment Share on other sites More sharing options...
flynny Posted November 14, 2014 Report Share Posted November 14, 2014 Just done another batch, but added a quarter of a jar of ready chopped jalapeño peppers , adds a bit of spice. It is very nice, Atb Flynny Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.