After reading Gills post on using up the tomatoes I thought I'd add our roasted tomato soup to the mix. Every summer we make this soup and it's easily our favourite.
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| Fresh tomatoes |
Get as many ripe tomatoes as you can find. cut the big ones into chunks and the rest just scatter in a roasting dish, peel a few cloves of garlic and chop some shallots in half. Pour over some olive oil and add the rosemary, mix it all up and bung in the oven for twenty minutes or so - until they start to brown ever so slightly to give that roasted taste.
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| Tomatoes, shallots, garlic and rosemary roasted in the oven |
Blend this mixture then add some vegetable stock until you get the consistency you like. We never bother to sieve it but if you like your soup smooth then it's easy done. We like this recipe because it's so easy and fuss free, normally we do a big batch with a couple of roasting trays full of tomatoes and freeze whatever we don't eat
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| All blended together and not sieved. Great served with fresh bread. |
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| The little one seemed to like it as well! |
How does everyone else make they're own tomato soup?
I don't Kev, but I thinks it's time to try.
ReplyDeleteGive it a go - homemade soups are always worth the effort!
DeleteMy recipe. Get can of tomato soup off shelf. Open it, pour it into microwave bowl. Microwave and then salt to taste. Hey, presto!
ReplyDeleteActually, your way looks a lot better. I like tomato soup very much, especially in the early fall or depths of winter. I'd rather eat something home made, but I am not much of a cook, alas.
But what would you do if there was no tins left! Then you'd have to cook your own, this recipe is pretty foolproof and doesn't take much cooking!
DeleteYour tomato soup looks great, Kev. I make a lot of brown onion soup.
ReplyDeleteI shall have to try that as I don;t think I've ever made onion soup.
DeleteLooks good, you can't go bad with that and good for you as well.
ReplyDeleteIt's all the chocolate I eat afterwards thats the problem!
DeleteYour recipe looks delish. Not a chance of home grown tomato soup here this year. Mine are just starting to ripen and they don't look all that appealing at all right now. One plant is just starting to flower now. At this rate it will be freezing again before those tomatoes are big enough to ripen. A few years back I had a garden with 40 tomato plants and a dozen aubergine plants and wound up tossing tomatoes by the wheelbarrow load as they went bad on the vine before ripening. That's when I simply gave up on larger scale garden. Too much effort and money wasted.
ReplyDeleteYour growing season is different to ours and you seem to suffer with pests a lot more. We just have to watch out for blight really but I never find it much of a problem in a greenhouse. Green tomato chutney if you have to pick them before they go red?
DeleteYum, will make some later in the week x
ReplyDeleteNo tomato harvest here in SW France this year, but will remember this recipe for next year!
ReplyDeleteI think it's the one veg we'd miss the most!
DeleteJust trying this out now after reading your post. Hope it tastes as good as it looks!
ReplyDeleteI hope so as well! We all love it here!
DeleteYep, it was lovely! Much better than the roasting-and-seiving method we'd tried previously.
DeleteI make mine exactly the same way as you do, but I don't have such a gorgeous baby to feed it too. She's beautiful :-)
ReplyDeleteShe's a cutie and a right little character - always playing up to the crowd! she loves to make anyone smile.
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