I’ve decided not to give exact amounts for this recipe because a soup is an intuitive business dependant on how many you are cooking for. You can decide to use 5 kg of fresh summer tomatoes and freeze the excess for the winter or you can make a soup with just four or five tomatoes if you’re cooking for two. For the cream of tomato soup I always use proportionally less carrots to tomatoes since this is, after all a tomato not carrot, soup. Thus, for 5 kg of tomatoes I might use 2 kg of carrots. For 1 kg of tomatoes 300 gr carrots etc. Cooking thankfully, unlike civil engineering, is not an exact science – learn to go with the flow. The choice of tomatoes is up to you. See what’s cheapest and best looking on the market and what you like the look of – Romana, tiny colourful cherry tomatoes, big fat Coeur du boeuf … you choose. I’ve made great tomato soups with all kinds of fresh tomatoes.
Cream of tomato soup
Tomatoes, celery, carrots, onion, chicken or veal stock, fresh seasonal herbs, sour cream or fresh cream, salt & pepper.
Gently fry the onion in some lard or goose fat on a medium heat. Add a good glug of olive oil if it looks too dry. When the chopped onions have turned translucent add the chopped carrots and celery and fry for a further five to ten minutes on a low heat. Sprinkle with salt and pepper. In the meantime chop and dice the tomatoes. When you are happy that the mirepoix is ready add the tomatoes and stir them in to disperse the flavours. Leave to simmer for a further five minutes. Add the chicken or veal stock and bring the whole to the boil. When the soup has reached boiling point turn the heat down and leave to simmer for a further half an hour or until the carrots have turned tender. With a hand-held blender puree the soup. If you want you can put it through a food mill to remove all the pips and skin. For a more fibrous, hearty soup serve as is. Before serving add some soured cream or fresh cream and sprinkle the soup with freshly chopped oregano and basil.
Roasted Tomato Soup
Rebecca’s summer favourite!
Tomatoes, onion (preferably red but any onion will do), garlic, veal or chicken stock, fresh herbs such as either a bay leaf or rosemary or thyme or oregano or basil or all of them!, salt & pepper
Chop the onion and sprinkle on the base of a roasting dish. Cut the tomatoes in two and place skin side up on a roasting dish. Peel plenty of garlic and arrange amongst the tomatoes and onion. Toss in a bay leaf plus some rosemary and thyme. Sprinkle with salt & pepper and pour a generous amount of olive oil over the whole.
Roast in the oven until the garlic has turned a golden brown – anywhere from 30 – 45 minutes. In the meantime bring your stock to a gentle simmer.
When the tomatoes have roasted long enough pour the whole into a deep pan and add the stock. The liquid should cover the roasted tomatoes by approx. two centimetres. If you don’t have enough stock you can add some water. With a hand-held blender puree the soup. If you want you can put it through a food mill to remove all the pips and skin. For a more fibrous, hearty soup serve as is. Leave to cool for a short while before stirring in some sour or fresh cream. Before serving sprinkle the top of the soup with freshly chopped oregano and basil.