Tomato soup is such a satisfying and simple dish, especially in the cold winter months… here’s how I make mine
Its not too rich, and the flavours are fresh and subtle
This recipe will make 3-5 bowls, depending how hungry you are 😉
Ingredients
- 1000g vine tomatoes/ approx 10-12 tomatoes
- 1 large garlic clove, peeled
- 1 onion, chopped into quarters
- 1 star anise
- 1 cinammon stick
- 1 tsp mustard seeds
- 2 tsp crushed ginger
- 2 tsp dried mixed herbs
- 2 vegetable stock cubes or equivalent
- Juice of 1 large orange
- 3 tsp Apple cider vinegar
- 150ml tomato passata
- 2tbsp tomato puree
- 1 large/heaped tsp chopped rosemary
You will need:
- A blender
Method:
- Wash the tomatoes and put them in a large saucepan- no need to chop them as the soup will be blended
- In a separate frying pan, dry fry the cinammon stick and star anise for 30secs to 1 min to release the aromas
- Add these to the pan with the tomatoes and add the garlic clove, onion, ginger, mustard seeds and herbs
- Add water, freshly boiled, to a level which almost covers the tomatoes
- Add the stock cubes, orange juice and simmer for 30 minutes
- After 30 minutes, remove (but save) the star anise and cinnamon stick and blend the soup to a smooth consistency
- Return to the pan
- Add back the star anise and cinnamon stick
- Add the 3tsp Apple cider vinegar, 150ml passata, 2tbsp tomato puree, 1tsp rosemary and some black pepper.
- Simmer again for about 30 minutes
- Take out the cinammon stick and star anise
- Its now ready to serve!
- I like my tomato soup a bit runny. If you like it thicker, gradually add cornflour mixed with cold water until its the consistency you like
