easy tomato soup please
easy tomato soup please
everyone on our lottie site seems to be fed up with their tomatoes and are giving them to me...so I want to make tomato soup to freeze .....I am not a good cook but do make soups and pickles but they need to be simple and easy...so if anyone has a recipe for really easy, straightforward tomato soup that can be made in large quantities and then frozen please will they post it for me. I have tried all the recipe sites I know but they all give really complicated " posh " soup and I need it plain and simple, thanks
-
shiney
- A selfsufficientish Regular
- Posts: 1336
- Joined: Sun May 01, 2005 3:37 pm
- Location: Bradford on Avon
Sorry Diver, only just found this post. Still got yer tomatoes?
If I have tonnes of tomatoes, I fry a chopped onion and a little garlic (if you like it)in some butter gently until softened.
Then, what you need to do with all your tomatoes (about 2lbs) is cut a small X in the top of each and plunge into boiling water. Leave them for a minute or two until the skins split and you can drain the water off and take the skins off. Bit of a faff but tomato skins in soup are not that good.
Chop up your tomatoes and add them to the pan and add some dried basil or any green dried herbs. Add a veggie stock cube and a grind of pepper. You shouldn't have to add much water as the toms should provide most of the liquid. (If you have some spare peppers, chop them up small and add to the pan.)
Cook it slowly on a low heat for about 20 mins and then whizz up with a hand blender or liquidiser. Now you can add some cream if you fancy or just leave it until you are going to use it after freezing.
If I have tonnes of tomatoes, I fry a chopped onion and a little garlic (if you like it)in some butter gently until softened.
Then, what you need to do with all your tomatoes (about 2lbs) is cut a small X in the top of each and plunge into boiling water. Leave them for a minute or two until the skins split and you can drain the water off and take the skins off. Bit of a faff but tomato skins in soup are not that good.
Chop up your tomatoes and add them to the pan and add some dried basil or any green dried herbs. Add a veggie stock cube and a grind of pepper. You shouldn't have to add much water as the toms should provide most of the liquid. (If you have some spare peppers, chop them up small and add to the pan.)
Cook it slowly on a low heat for about 20 mins and then whizz up with a hand blender or liquidiser. Now you can add some cream if you fancy or just leave it until you are going to use it after freezing.
-
wulf
- A selfsufficientish Regular
- Posts: 1184
- Joined: Sat Mar 19, 2005 8:41 am
- Location: Oxford, UK
- Contact:
I'd use a similar recipie except I probably wouldn't bother with all that skinning. I'd probably just quarter them before throwing them into the softened garlic and onion. I'd probably go easy on the green herbs (I want to end up with red rather than brown!) and use generous pinches of freshly ground salt and pepper.
In other words, just a standard tomato sauce like I'm just about to make for my pizza this evening! For extra liquid, stock would be a good move (I normally make mine by boiling a chicken carcass - I'm not a vegetarian and prefer the extra depth of homemade stock over the cubed variety). You could also boil some vinegar, stirring in a generous amount of sugar and then add that to the tomato sauce - it adds a certain piquant edge but the sugar stops the vinegar being overwhelming.
You could also blend it... although, again, I tend to go for the more chunky, unmistakably home-made look.
Anyway, let us know what you do and how yours turns out!
Wulf
In other words, just a standard tomato sauce like I'm just about to make for my pizza this evening! For extra liquid, stock would be a good move (I normally make mine by boiling a chicken carcass - I'm not a vegetarian and prefer the extra depth of homemade stock over the cubed variety). You could also boil some vinegar, stirring in a generous amount of sugar and then add that to the tomato sauce - it adds a certain piquant edge but the sugar stops the vinegar being overwhelming.
You could also blend it... although, again, I tend to go for the more chunky, unmistakably home-made look.
Anyway, let us know what you do and how yours turns out!
Wulf
-
shiney
- A selfsufficientish Regular
- Posts: 1336
- Joined: Sun May 01, 2005 3:37 pm
- Location: Bradford on Avon
Good sound soup advice Wulf!
I use homemade stock if I have it, but a cube is an option most of the time, cos in the Autumn/Winter I have fresh soup every lunchtime! I use organic veggie stock powder which is quite good too.
And you're right about the green herbs not too much, but I like a bit of dried basil for taste!
I use homemade stock if I have it, but a cube is an option most of the time, cos in the Autumn/Winter I have fresh soup every lunchtime! I use organic veggie stock powder which is quite good too.
And you're right about the green herbs not too much, but I like a bit of dried basil for taste!
-
Millymollymandy
- A selfsufficientish Regular
- Posts: 17637
- Joined: Tue May 10, 2005 6:09 am
- Location: Brittany, France
Personal preference here, but I don't like chicken stock in vegetable soup. It makes it taste wrong.
Home made veggie stock is easy especially if you have lots of leek greens. I find it tastes better in soup than cubes, but the problem is storing it when the freezer(s) are bursting with produce at this time of the year! So I use stock cubes most of the time, but less than the amount they say on the packet or you get an artificial flavour - also go easy on the salt.
Home made veggie stock is easy especially if you have lots of leek greens. I find it tastes better in soup than cubes, but the problem is storing it when the freezer(s) are bursting with produce at this time of the year! So I use stock cubes most of the time, but less than the amount they say on the packet or you get an artificial flavour - also go easy on the salt.