I have never liked tinned tomato soup, even as a child, I know thats odd. But a friend gave me homemade tomato soup many years ago, and I was hooked. This is my quick basic recipe. With the problems of getting tomatoes ripe this year, I am using a mix of fresh toms and tinned. If you have lots of ripe toms you can use only fresh, just double the amount. I often make this soup with just tinned toms in winter, and its still good.
For 4 servings:
1.5 lbs very ripe tomatoes roughly chopped
1 large tin of plum tomatoes [ 400gms ]
1 tbsp tomato puree
1 small red onion finely chopped [ 4ozs ]
1 tbsp olive oil
2 cloves chopped garlic
1 tsp salt
1 tsp ground black pepper
good pinch sugar
150 mls double cream [ half a small tub ]
couple sprigs thyme
bunch of basil
Fry the onion in the oil gently for about 5 mins, then add the garlic and fry for another minute.
Add the chopped tomatoes, salt, pepper and sugar and fry for 5 mins.
Add the tinned tomatoes and tomato puree and cook on a gently for 15 mins.
To finish, remove pan from heat, add the thyme leaves, two thirds of the basil and the cream. Blitz with a hand blender till smooth, or use a liquidiser.
Return to the heat and bring the soup back to a gentle simmer.
Garnish with the remaining basil.
I like to serve with grated parmesan cheese and either crutons or crusty bread.
this soup may look a little pale as I have used lots of yellow Sungella toms.
