Indulge in the nostalgic comfort of canned tomato soup, but remember that its sugary, boiled flavor doesn’t quite capture the essence of real tomatoes. Instead, celebrate the end of summer with a homemade tomato soup that truly embraces the flavors of ripe tomatoes. This dish is perfect for the unpredictable British summer.
Preparation time: 10 minutes
Cooking time: 1 hour 25 minutes
Serves: 4
Ingredients:
– 1kg ripe tomatoes
– 4 tbsp olive oil
– Salt and pepper
– A pinch of sugar
– 1 onion
– 1 carrot
– 2 garlic cloves
– 1 small bunch basil
– 600ml chicken or vegetable stock
– 1 tbsp balsamic or wine vinegar
– 2 tbsp creme fraiche, optional for finishing
– Extra-virgin olive oil, for serving
Note on the tomatoes:
Choose ripe and reasonably priced tomatoes for this recipe. Avoid using only very small tomatoes as they can be time-consuming to prepare and make the soup overly sweet. However, when combined with larger tomatoes, including a few green or over-ripe ones is acceptable.
Instructions:
1. Prepare the tomatoes:
Preheat the oven to 200C (180C fan)/390F/gas 6. Cut all the tomatoes in half and lightly grease and line a baking dish. Place the tomatoes cut-side up in the dish. Drizzle them with half of the olive oil and season with salt, pepper, and a pinch of sugar, unless the tomatoes are already very ripe and sweet.
2. Roast the tomatoes:
Bake the tomatoes for approximately one hour, keeping a close eye on them towards the end of the cooking time. The cooking time will vary based on the size of the tomatoes and the characteristics of your oven. The tomatoes should be soft but still hold their shape, with slightly charred edges. Avoid letting them dry out or blacken.
3. Prep and fry the onion and carrot:
While the tomatoes are roasting, peel and dice the onion evenly. Do the same with the carrot, but there’s no need to peel it unless it’s dirty. In a large saucepan on medium heat, add the remaining olive oil and fry the onion and carrot until golden and softened. Stir regularly to prevent burning, which should take around seven minutes.
4. Garlic and basil:
Peel and finely chop the garlic. Pick the basil leaves off their stalks and set them aside. Roughly chop the basil stalks. Once the carrot and onion have softened, add the chopped stalks and garlic to the pan. Fry and stir for a couple of minutes, then remove from heat and set aside until the tomatoes are ready.
5. Add the roasted tomatoes and stock:
Reheat the onion mixture in the pan and add the roasted tomatoes along with any juices from the baking tray. Stir well, then pour in the stock. Chicken stock is recommended for its neutral flavor, but you can use vegetable stock or water if you prefer.
6. Simmer and blend:
Bring the stock to a simmer, then reduce the heat, cover, and cook for approximately 25 minutes. Remove from heat and let it cool slightly. Use a stick or jug blender to blend the soup to a smooth puree. Keep in mind that blending hot liquid can be dangerous, so never fill the jug more than half full.
7. Stir in vinegar and creme fraiche:
If you plan to serve the soup immediately, reheat it. Otherwise, let it cool and refrigerate if necessary. Stir in the vinegar (adjust the amount to taste if using red or white-wine vinegar instead of balsamic) and creme fraiche. For a vegan option, use vegan cream or an additional drizzle of olive oil.
8. Season, garnish, and serve:
Check the seasoning and adjust with salt or a little more sugar if needed. Divide the soup between bowls and tear the basil leaves over the top. Finish with a drizzle of olive oil or an extra swirl of creme fraiche. For added flavor, consider topping the soup with freshly made pesto, grated cheese, or smoky chili sauce.
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