Tomato soup

Tomato soup

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

Everyone should know how to make a good tomato soup. It must, surely, be the most popular of all soups and when it’s made well, it’s arguably the best. I slip in a few anchovies and some capers to boost the flavour (not for fishiness). This recipe also makes a good pasta sauce: just reduce the amount of stock by half. It freezes well too – as a soup or sauce.

Ingredients

Quantity Ingredient
1.5kg ripe tomatoes
olive oil, for cooking
2 red onions, peeled and chopped
4 garlic cloves, peeled and chopped
2 celery sticks, chopped
2 sprigs of rosemary
4 salted anchovies
1 litre Vegetable stock
1 tablespoon capers
6 tablespoons creme fraiche
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
extra virgin olive oil, to drizzle
2 tablespoons chopped chives

Method

  1. Preheat your oven to 200°C.
  2. Halve the tomatoes and lay them on a baking tray. Season with salt and pepper then drizzle with olive oil. Roast in the oven for 40 minutes until the tomatoes are softened and beginning to colour at the edges.
  3. When the tomatoes are 20 minutes into cooking, heat a large saucepan over a medium heat and add a drizzle of olive oil. When the oil is hot, add the onions, garlic, celery, rosemary and anchovies and cook slowly for 10 minutes until the vegetables are really soft. Pour in the stock and bring to the boil.
  4. When the tomatoes are ready, add them to the pan, along with any juices from the baking tray. Simmer for 20 minutes. Add the capers and season with pepper to taste.
  5. Transfer the soup to a freestanding blender and blitz for 2 minutes, or use a stick blender to blend until smooth. Add the crème fraîche and blend for another minute. Pour into a clean pan, bring back to a simmer and taste for seasoning, adding salt and more pepper if you wish.
  6. Divide the soup between 6 warmed bowls and finish with a drizzle of olive oil and a sprinkling of chives. Serve with plenty of bread and butter.
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