The Old Boar - Tomato Soup

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Written by Bear

Tuesday, 19 February 2008

Tomato soup is a bit of a big deal with me. We grow our own tomatos from seeds which we get from a fantastic supplier called Seeds of Italy . We grow a good mixture, but always make sure we have plenty of the large firm plum tomatoes that the itallians love for making sauces and soups. If you grow several varieties, combining them in different ways can make wonderful soup variations - some sweeter, some lighter, some richer.

This recipe could not be easier and if you have been brought up thinking Heinze Tomato Soup tastes of tomatoes, then this will blow your socks off!

2 Kg of a good firm Tomato
Salt and Pepper
Optional drop of Double Cream

Chop up the tomatoes roughly and put in a very large saucepan.

Bring up to heat slowly till the tomatoes have gone mushy.

Remove from the heat and let cool for a while. These tomatoes are very hot so be careful!

Put the tomatoes though a Mouli or similar sieve type device to remove the skins and seeds. Make sure you get as much of the tomato pulp through as possible.

And what you have left is soup!

Put back on the heat and season with salt and a good grind of fresh balck pepper. If you want a smoother soup, blitz with a hand beater then add some cream, but only a drop - cream is a taste killer!

You can also add Tobasco or Worcester Sauce, but personally I like it just as it is!

Serve warm, but not boiling as that tends to ruin the flavour.

This soup works best with better tomatoes. If you buy cheap rubbish tomatoes you will get cheap rubbish soup.

Tags: tomato soup Italy home made healthy
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