Recipe: Tomato soup

By Grant Allen

Add a comment
Tomato soup. Photo / Michael Craig
Tomato soup. Photo / Michael Craig

No one seems to home-make tomato soup these days. This base is pretty simple and can be frozen, reheated and cream added before serving. Make a big batch.

I used a mixture of tomatoes, just make sure they are ripe and fleshy.

Makes enough for 8 generous bowls.

1. Melt 2 tablespoons of butter in a heavy-based pan and soften a thinly sliced medium onion and 2 crushed cloves of garlic. Add a good bunch of thyme sprigs. Cook gently until the onion is clear but not coloured.

2. Turn up the heat and add half a cup of tomato paste.

3. Keep cooking and stirring until the paste starts to caramelise, about 5 minutes.

4. Turn down the heat and add 2kg of chopped fresh tomatoes, 2 teaspoons of brown sugar or honey and 6 cups of water.

5. Simmer until the soup has reduced by about a third.

6. Remove the soup from the heat, cool, take out the thyme sprigs and puree in batches.

7. Season well with salt and pepper and a little more sugar.

At this stage you could freeze the soup to use later.

To serve, warm the soup and add a quarter of a cup of cream. Simmer for 10 minutes or so to meld all the flavours.

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter


Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2015, NZME. Publishing Limited

Assembled by: (static) on production apcf03 at 26 Nov 2015 13:18:12 Processing Time: 920ms