Warming Tomato Soup

Warming Tomato Soup

With the onset of Autumn many of us will be looking for something to warm us up on wet, rainy days... and what better than a classic tomato soup to cup your cold hands around.

Perfect for a quick warm up, in a flask for work or as a late supper or light lunch, served with some warm crispy bread rolls.

Serves 4

Ingredients

  • 2lb ripe tomatoes
  • 4 tbsp olive oil
  • 1 chopped onion
  • 1 peeled and diced carrot
  • 2 finely chopped garlic cloves
  • 600ml chicken stock
  • 1 tbsp balsamic vinegar
  • 2 tbsp crème fraîche
  • Pinch of sugar
  • Small bunch of basil, separated into leaves and stalks
  • Extra virgin olive oil, to serve

Procedure

  • Preheat the oven to 190C and cut all of the tomatoes in half, from top to bottom.
  • Arrange the pieces in a baking dish with the skin down - cut side up - and drizzle with half the oil.
  • Season with salt, pepper and a pinch of sugar.
  • Bake for an hour until softened and signs of char around the edges.
  • Heat the remaining oil in a large, heavy-based pan over a medium heat.
  • Add the onion, carrot and garlic.
  • Cook for about 7 minutes, stirring regularly, until softened.
  • Chop the basil stalks and then add to the pan and cook for another minute.
  • Add the tomatoes (plus any juices from the dish) and the chicken stock to the pan.
  • Stir while bringing to the boil before turning the heat down. Cover and leave to simmer for 25 minutes, until all the vegetables are soft.
  • Leave to cool slightly.
  • Use a blender to purée the soup, then stir in the vinegar and crème fraîche, and season to taste.
  • Reheat gently then serve - garnish with torn basil leaf and a drizzle of olive oil on top.

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