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Tomato soup recipe
Tomato soup recipe from kathcake |
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Ingredients6 medium ripe tomatoes (approximately 700g / 1½lb)1 medium potato 1 medium onion 1 handful of fresh basil leaves 1 garlic clove 2 tbsp extra virgin olive oil 1 heaped tsp tomato concentrate 2 dashes Worcestershire sauce Salt and pepper to taste |
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Method1. First, peel the tomatoes. Do this by making a small cut in the skin then plunging the tomatoes in boiling water for 1 minute. Run cold water over the tomatoes and the skins can then easily be peeled off.2. Cut the peeled tomatoes in half with a sharp knife and preheat oven to 200C/400F/Gas mark 6. 3. Peel and finely chop the garlic. Place the halved tomatoes on the baking tray, cut side upwards. Sprinkle the garlic over the tomatoes and spread the basil leaves over the top. 4. Sprinkle two tablespoons of olive oil over the basil and tomatoes. Place the baking tray in the middle of the pre-heated oven and leave it there for an hour. 5. Peel and finely chop the onions. 40 minutes before the tomatoes are roasted take the tray from the oven and sprinkle the chopped onion over the tomatoes the return the baking tray to the oven. 6. With 20 minutes to go on the tomatoe peel the potato, chop it into four and place it in a pan with 470 ml (1 pint) cold water and gently boil. Add 6 whole seeds of Star Anise here if you want. 7. When the tomatoes are roasted, take the potatoes off the hot plate, remove the Star Anise seeds and add the tomatoes to the pan of potatoes (don't drain away the potato water). Add the tomato concentrate, a couple of shakes of Lea and Perrins and season with salt and pepper to taste. 8. Use the food blender to puree the soup to a roughish texture. Put the blended soup back in the pan used for the potatoes and gently reheat for 5 minutes stirring every minute or so. Don't let the soup boil. Serve in warm soup bowls and garnish with a couple of parsley sprigs or basil sprigs if any is left. | |||||||||||||||||||
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