Tomato soup recipe x 3

Looking for a tasty tomato soup recipe? One of these is sure to fit the bill.

Adding a bit of avocado to our raw tomato soup, works like a bomb!

Or you could try the traditional Gazpacho recipe from Spain. Again there is no cooking involved and the soup is served chilled.

Want something warmer? Try fresh homemade cream of tomato soup for a real bowl of comfort food.

Cream of tomato soup

More than you can eat at one sitting, as this tomato soup recipe can also be used as a sauce for homemade ravioli, so put some aside before you blend into a purée. This recipe might look complicated but it really isn't.

For the basic sauce

  • 1 large onion
  • 2 cloves garlic
  • 2 rashers bacon (remove the rind)
  • 2 tbsp butter and a splash of olive oil * 
  • 1 large carrot

    *  the oil prevents the butter from burning

  • 2lbs fresh tomatoes (or 2 x 14oz tins chopped tomatoes)
  • 4 fl oz (1 cup) dry white or red wine OR 4 tbsp sherry
  • 1 bouquet garni
  • salt and freshly ground black pepper

For the tomato soup recipe

  • 8 fl oz (1 cup) tomato sauce recipe (above)
  • 1 1/4 pints (3 cups) chicken stock
  • 8 fl oz (1 cup) single (light) cream

First step - make the sauce

If you are using fresh tomatoes remove the skins as in the gazpacho recipe above.

Finely chop the onion, and bacon. Heat the butter in a large saucepan and then gently cook until the onion is translucent and soft.

Add the remaining sauce ingredients and simmer, over a low heat, for about 45 minutes, stirring frequently. Add a little water if it starts spitting.

Remove the bouquet garni, and pour the sauce into 4 containers. Each will hold enough for the tomato soup recipe.

Make the cream of tomato soup

Take one cup of the tomato sauce and pour into a blender. Whizz until it is very smooth. Add the stock.

To serve hot

Pour the cream into a saucepan and heat to boiling point. Gradually, stir in the tomato mixture. Adjust seasoning and serve. You might like to sprinkle some chopped chives or basil on top. It is also nice with some grated nutmeg.

To serve this tomato soup recipe chilled

Stir in the cold cream, and chill in the fridge.


Raw Tomato and avocado soup

  • 5 fresh tomatoes and a handful of sun dried tomatoes if you have them
  • 1 large red pepper or two small
  • 1 small leek
  • 1/2 a clove of garlic
  • 1 cup hot water
  • A generous handful each of fresh basil and parsley
  • One avocado
  • A dash of olive oil
  • Salt
  • Freshly ground black pepper
  1. Put all the ingredients in your blender and whiz up to desired consistency.
  2. Add a piece of fresh chili to this tomato soup recipe if want to heat it up a bit!

Gazpacho recipe

  • 1/2 small cucumber
  • 1/2 small green pepper
  • 1lb fresh, ripe tomatoes (or a 14oz tin of chopped tomatoes)
  • 1/2 onion (cut the onion in half across the middle - cut the other half into rings to serve with the soup)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • a squeeze of lemon juice
  • 2 tbsp tomato purée
  • 1 pint tomato juice
  • salt and freshly ground black pepper
  1. Start by preparing the vegetables. Grate the cucumber (use the biggest holes on your grater) and put it into a large bowl.
  2. Chop the green pepper, very finely. and add to the cucumber.
  3. If you are using fresh tomatoes, boil some water and tip into a bowl. Dip the tomatoes in for a count of ten and then hold under running cold water. Cut a cross in the bottom end of each tomato and the skins should begin to shrink and can be peeled off easily toward the stem end. Cut the tomatoes in half and squeeze them over a sieve which will catch the seeds. These seeds can be discarded.
  4. Chop the onion into chunks. Crush the garlic clove, by placing a knife with a wide blade on top of it and then thumping the knife with your fist. Put these, along with the tomatoes into a blender or food processor.
  5. Add the oil, vinegar, lemon juice and tomato purée, and whizz everything together until the mixture is smooth.
  6. Put the tomato mixture into the bowl of cucumber and pepper. Then pour on the tomato juice and season to taste. Give it a stir then pop it in the fridge for at least 6 hours to chill before serving.
  7. Traditionally this tomato soup recipe is served with raw vegetable side dishes of sliced green pepper (use the other half), onion rings or slices, and garlic croutons.

 





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