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Creamy Tomato Soup
If you are a fan of the lovely creamy version that Heinz make then you will love this tomato soup recipe. It is really important to use over ripe tomatoes. If you don’t have any soft tomatoes going in the bottom of your fridge, seek them out on the discount rack in supermarkets and markets at the end of the day – more than likely the seller thinks they are overripe, but they are perfect for this recipe so stock up and buy as many as you get hold of and make a good batch of this wonderful recipe.
You can also use frozen whole tomatoes straight from the freezer.
Ingredients show imperial units
Serves 4
- 2 tablespoons olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 carrot, peeled and finely chopped
- 1 red pepper, core removed and finely chopped
- A few sprigs of fresh thyme
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 1kg over ripe tomatoes
- 2 tablespoons tomato puree
Tomato puree
Concentrate made from paste type tomatoes that have high pectin content.
When they’re cooked down, they’re put through a strainer to remove skins and seeds, and reduced further until almost all of the moisture has evaporated. Usually a recipe will call for a tablespoon or two, just enough to enrich a beef stew, for instance, or to deepen the flavour of a sauce made with fresh tomatoes.
- 1 teaspoon balsamic vinegar
Balsamic vinegar
Perfect for salad dressings and italian dishes
- A teaspoon or two of balsamic vinegar can wake up the flavour in a bland soup, stew or sauce.
- A sprinkle of balsamic vinegar on fresh sliced strawberries or raspberries with a bit of sugar really brings out the flavour of the fruit.
- Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow the flavour, heat it.
- 1.1 litres chicken stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- Black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- 2 egg yolks
-
1 x 400g Canned chopped tomatoes
Canned chopped tomatoes
Great for instant pizza sauce, pasta, curry sauces.
- The tomatoes will keep for up to a week, but don’t store them in the opened tin because the metal will start to rust and spoil the food. Instead, tip the tomatoes into a plastic container, cover with a lid, or clingfilm and store in the fridge.
- Alternatively, put the tomatoes in a freezer-proof container and freeze for up to 12 months.
-
175g tub of Crème fraiche
Crème fraiche
The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
Instructions
- Heat the olive oil in a large pan and add the onion, garlic, carrot, pepper and thyme sprigs. Cover and cook over a low heat until all the vegetables are soft.
- While the vegetables are cooking, drop the tomatoes into a bowl of boiling water for 20 seconds, and remove the skins and chop the flesh.
- Add the tomato puree and balsamic vinegar to the vegetables and cook over the heat for 1-2 minutes. Add the chicken stock, both types of tomato, fresh and canned, and simmer for a further 25 minutes.
- Take off the heat and allow to cool slightly before pureeing the soup in a blender or using a hand blender. (If you want to make a really smooth soup you can sieve it, but I like the bits).
- Just before serving, season the soup, then mix together the creme fraiche (or cream) with the egg yolks and whisk into the soup. Serve straight away in warm bowls with plenty of grated cheddar cheese to pass around.
Freeze ahead
- If you want to freeze this soup, leave out the egg and cream mixture and add it after you have heated up the soup from frozen.
Comments on this recipe
Ding dong! Caroline, this is an absolutely wonderful tasty soup. I'm never going to buy a ready made one again. Thank you.
Comments on this recipe