From time to time, give the pan a good shake – this will keep everything well mixed. Tomato soup is a classic, whatever the weather. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. When the butter is melted, add the onions and cook over medium … Soup, I think, is the ideal solution. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. A note on the amount of stock: perhaps it's the weather, but I find many of these soups too thin and watery. Warm up with a bowl on the sofa, or take a flask of chilled soup on a picnic. Lindsey keeps things very simple, with a garnish of basil leaves, while Nordstrom's soup is carrot heavy and uses dried basil. Chop 1 celery stick roughly the same size. How else do you deal with a glut of tomatoes, and can anyone else suggest any summery dishes for this resolutely unsummery weather? Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Mark's recipe seems bland and thin until I defy him by sticking it in a blender – thickening it up, and giving it a far more well-rounded flavour. The author acknowledges that "it gets a bad rep for tasting very little like its fresh counterpart. Although we're well into peak season for commercially grown, greenhouse tomatoes, most home gardeners won't be enjoying a glut for another couple of months yet. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. 2. I know how they feel. Lindsey bakes her tomatoes for her roast tomato soup with basil, for an "intense tomato flavour" while Margaret Costa uses fresh tomatoes, tomato purée and tomato juice in the summer tomato soup in her Four Seasons Cookery Book. https://www.tasteofhome.com/recipes/the-best-ever-tomato-soup Jamie whisks in double cream mixed with egg yolks just before serving, which gives his soup a beautifully silky texture, but it's Larousse's fromage frais which really inspires me. The celery and the bouquet garni seem to me to belong to a different, more wintery dish. 3. Reheat gently, while you tear the basil leaves into pieces, then serve with these and a drizzle of olive oil on top. If the tomatoes are on their vines, pull them off. At the end of cooking the tomatoes will have broken down and be very slushy looking. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. Photograph: Felicity Cloake, and one from the American department store chain Nordstrom. I think even a tomato soup should have presence on the spoon, which is why I'm going with just over half the amount of stock Jamie suggests. Photograph: Felicity Cloake, Mark Bittman recipe tomato soup. So that's us told.). Photograph: Felicity Cloake, Jane Grigson recipe tomato soup. Cook gently for 25 minutes, stirring a couple of times. (The soup may now be frozen for up to 3 months. The usual suspects abound here: Larousse likes celery, Jamie and Bittman go for onion, garlic and carrot with the former also chucking in some basil stalks for good measure, and Jane Grigson uses carrot and onion, seasoned with a bouquet garni. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Heat the remaining oil in a large, heavy-based pan over a medium heat and add the onion, carrot and garlic. Firstly, prepare your vegetables. Photograph: Felicity Cloake, Jamie Oliver recipe tomato soup. 1. But it's actually a useful ingredient, and the concentrated flavour is key for a puréed soup like this." Mark Bittman is even vaguer, with his "stock or water", and Larousse Gastronomique opts for vegetable, which I find too aromatic, giving the soup a distinct flavour of leek tops and parsley stalks. Warming yet light, and perfect for those anaemic seasonal ingredients which won't quite cut it in a salad, they're the answer to all your problems. Around the time I graduated from tomato sauce in jars, I remember being surprised and then delighted by a River Cafe recipe which called for both vinegar and sugar. 4. Bake for about an hour, until softened and beginning to char around the edges. Despite the triple tomato whammy, Costa's soup lacks the rich, umami flavour of roasted tomatoes while Lindsey's is more tomatoey but rather too acidic. Chicken stock is a popular choice, used by Nordstrom and Lindsey, while Jamie suggests chicken or vegetable, Jane chicken or light beef, and Margaret Costa will only commit as far as "good stock". Rukmini is an excellent host and she pampers us with a lavish spread of delicious dishes whenever we went to our native village Seeplaputhur. Or sieve and serve chilled with some cream swirled in. A note on the amount of stock: perhaps it's the weather, but I find many of these soups too thin and watery. Although such, Lindsey Bareham recipe tomato soup. Add the tomatoes, plus any juices from the dish, to the pan along with the stock. Still with the heat low, cook the vegetables until they're soft and faintly coloured. Both recipes to revisit during the winter months, but I'm hopeful that I can achieve the same result with fresh fruit. I disagree – to me, it tastes like 1980s pizzas, and the kind of greasy, faded jars of herbs you find when moving house. The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Meanwhile, chop the basil stalks, and then add to the pan and cook for another minute. "), they can still throw the cook slightly off balance. With barbecues and picnics off the menu for the moment, and stews, bakes and stodgy puddings singing their siren call again, it's not easy to feel inspired about summer cooking. Use a blender to purée the soup, then stir in the vinegar and creme fraiche, and season to taste. Repeat with the soup that’s left in the pan. Throw the vines and green bits away and wash the tomatoes. To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September. Except, perhaps, how to stop the rain killing your tomato plants. Defrost before reheating.). Rukmini's Chettinadu Takkali Rasam - Thin Tomato Soup. Slowly pour in the 1.2 litres/ 2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. What's your favourite tomato soup recipe – or do you always prefer Heinz? Fresh basil is a natural match for tomatoes, however, as are onions and garlic, and the carrots are a clever way to add the sweetness the fruit itself might lack. Blindfolded, however, I'm not sure I would have positively identified this as a tomato soup – the delicate flavour of the fruit is all but eclipsed by these flamboyances. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Cream of tomato soup is a classic of the genre – the natural wateriness of the fruit makes it an ideal candidate for this treatment, and the soups which eschew any sort of dairy product seem thin in flavour as well as consistency. Cook, stirring regularly, for about 7 minutes until softened. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. Good Food DealReceive a free Graze box delivered straight to your door. Tomatoes come in many forms, and as any cook knows, a good tinned tomato is worth a hundred underripe fresh ones – but can they ever compete with ripe fruit in season? Leave to cool slightly. Larousse has another trick up its sleeve – their tomato velouté includes potato, which, when blended to a purée, gives it a thick, fluffy texture. Beef works surprisingly well, adding a certain meaty body to the soup, and water is predictably unobtrusive, but the star is chicken, which adds a subtle savoury richness without contributing a distinct flavour of its own. But it's important to tread carefully: I think you need double, rather than Jane Grigson's single cream, which dilutes the flavour without contributing much in the way of body, but Nordstrom add so much their soup becomes somewhat sickly. Vegetarians should go for a well-diluted vegetable stock. 1kg ripe tomatoes4 tbsp olive oilPinch of sugar1 onion, chopped1 carrot, peeled and diced2 garlic cloves, finely choppedSmall bunch of basil, separated into leaves and stalks600ml chicken stock1 tbsp balsamic vinegar2 tbsp creme fraicheExtra virgin olive oil, to serve. As we've been so soggily reminded over recent weeks, British summertime is as much a mindset as a season. New! It's portable, filling, and equally good hot or cold - is tomato soup the ideal dish for an unpredictable British summer? Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. The Nordstrom soup, meanwhile, is rich, but comforting, with a subtle but pleasant taste of tomatoes. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. A pinch of sugar while they're roasting should, along with some carrots, make up for any deficiencies occasioned by the bad weather, and, taking a tip from Delia, I'm going to use balsamic vinegar, for its complementary sweet and sour flavours. Although such biblical deluges should come as no surprise (Elizabeth David, looking on the bright side in her essay, Summer Holidays, wonders "in what other climate could one do three month's work in a fortnight's holiday? You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. Margaret Costa uses arrowroot as thickener, but this shouldn't be necessary as long as you keep the ratio of stock to fruit down. The other principal ingredient of any soup, of course, is liquid: tomatoes have quite a high water content, but they still need something extra. Mark drains his tomatoes and roasts them for half an hour until lightly browned before using them along with the reserved juice. Both Jane Grigson and Jamie's versions are disappointingly delicate – this is a soup that needs oomph, which, if one discounts the tinned variety, can only come from roasted fruit. Photograph: Felicity Cloake, s we've been so soggily reminded over recent weeks, British summertime is as much a mindset as a season. Jane Grigson, Larousse Gastronomique and Jamie Oliver simply use fresh tomatoes in their soups, simmering them in stock for 20 minutes or so. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). To find out, I choose two recipes using tinned tomatoes: New York Times writer Mark Bittman's wintertime tomato soup, which seems ideal fare for London in June, and one from the American department store chain Nordstrom which garners rave reviews online. https://www.inspiredtaste.net/27956/easy-tomato-soup-recipe In any case, the smoothness of cream is more cooling, should the sun ever deign to come out. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. The red wine vinegar in Jamie's soup acts in the same way, accentuating the natural acidity in the tomatoes, but without the balancing sugar, it, like many of the soups I try, is too sour. 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