I have always believed in simple recipes. This simple tomato soup personifies that approach.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. See our current recipes on A Life (Time) of Cooking. You might also like our Soup recipes here and here. Or you might like to browse Tomato recipes here and here. Check out our easy Summer recipes here and here.
Easy Tomato Soup
Easy Peasy. Play with this. The traditional recipe is very Mediterranean, but make it Asian if you like with a bit of ginger, some lemon grass, some green chilli and a pinch of turmeric, sprinkled with coriander leaves. I love it this way
|6 medium tomatoes, or a tin of chopped, peeled tomatoes||1 Tblspn olive oil||1 clove garlic, chopped finely|
|2 spring onions chopped finely||1 carrot chopped||1 sprig fresh thyme|
|1 bay leaf||2 Tblspn tomato paste||5 cups vegetable stock|
|salt and pepper to taste.||sugar||parsley, chopped|
Beforehand: If using fresh tomatoes, place the tomatoes in a bowl of boiling water for 10 seconds. Remove the tomatoes and peel the skin off. Chop tomatoes and set aside.
Heat oil in a large heavy based saucepan. Add the garlic, spring onions and carrot and fry over moderate heat until the vegetables soften, which should take about 5 minutes.
Add the chopped tomatoes and all other ingredients. Bring to the boil, lower the heat and simmer without a lid for 20 minutes.
Remove the thyme and bay leaf, and ladle the soup into a food processor or blender. Process until smooth.
Pour the soup back into the saucepan.
At the time: Heat the soup gently and cook until heated through. Taste, correct seasoning and add sugar (preferably brown) to counteract any tartness in the tomatoes. Sprinkle with chopped parsley; serve with fresh bread.