Tomato soup

Tomato soup is an excellent dish if you are growing your own tomatoes and you are getting a lot of harvest. It is the one dish I am always looking forward to. Different tomato varieties will give make the soup taste different. Feel free to experiment according to your own taste. A good method is to make the soup out of a mixture of tomato varieties that you harvested. This mix will vary when the season progresses because all varieties will ripen at different times and tomatoes of the same variety will often taste different early in the season compared to later in the season.

  • 2 tbsp olive oil
  • 1 tbsp butter
  • an onion
  • 1-2 garlic cloves
  • approximately 1kg of fresh ripe tomatoes
  • 1 bayleaf
  • fresh thyme or basil

Add the olive oil and butter to a pan and add the onion, softening them. Add a pinch of salt. When the onion has softened the garlic can be added and cooked for a minute or 2 before you add your tomatoes, bayleaf, thyme or basil. You can also add a little bit of rice, no more than a tablespoon, at this point if you want your soup to thicken a bit.

Cook this mixture over a mild heat till your tomatoes have fallen apart. At this point you can add 100-250ml of water to thin the soup.

Remove the herb sprigs and bayleaf and put the soup through a strainer. This will remove the skins and seeds. Taste and add salt if necessary. At this time you can also still add some water if the soup is too thick.

Garnish the soup with creme fraiche when serving.

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