This tomato soup recipe is simple to make and with a glut of tomatoes at the end of the season it is one way of using them up.
In fact, I make it so much that everyone is glad when the tomato season is over. Plus, tomatoes are classed as a super food and very good for you.
Note: If you do not have fresh tomatoes tins ones work just as well, no need to sieve these.
- 2 onions
- 2 garlic cloves
- 2 tbsp olive oil
- 1 kg ripe tomatoes
- 1 tsp caster sugar
- 1 tsp balsamic vinegar
- 1 litre vegetable stock
- 100 ml single cream to finish
- Wash and chop the tomatoes.
- Peel and finely chop the onions and garlic cloves.
- Heat the oil in a large sauce pan.
- Add the finely chopped onion and cook until soft, toss in the garlic and cook for a few minutes. Then add the chopped tomatoes, vegetable stock, caster sugar and balsamic vinegar and bring to the boil and simmer for 20 minutes.
- Blend the soup and then sieve to remove the seeds and skin.
- Return the soup to the pan, add the cream, season with salt and pepper, slowly re-heat, don’t let it boil, and serve in warm soup bowls or mugs with freshly baked bread. You can garnish with a few shredded basil leaves.