Summer Tomato Soup

Summer Tomato Soup

 

With local tomatoes now in abundance, this is an ideal time to make a pot of summer tomato soup. This recipe produces a thin, flavoursome soup with just a hint of basil. Just right for a light lunch with some crusty bread.

 

Summer Tomato Soup
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 60ml (2 fl oz) extra virgin oil (¼ cup)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 16 large ripe tomatoes
  • 240ml (8 fl oz) chicken stock (1 cup)
  • handful fresh basil leaves, plus extra for garnishing
  • salt and freshly ground black pepper

  • Equipment
  • large saucepan (a stock pan works well)


  1. Method
  2. Heat the oil in the pan over a medium heat.

  3. Add the onion and garlic. Stir to coat with the oil and then reduce the heat and cook gently for 3 minutes.

  4. Quarter the tomatoes and add to the pan. Increase the heat to medium and cook for 15 minutes, stirring occasionally while also breaking down the tomatoes. A potato masher works really well for this.

  5. Stir in the chicken stock, basil leaves, and seasoning and let it simmer for a further 10 minutes.

  6. Remove from the heat and let it cool. Strain through a sieve, pushing through all the juice from the vegetables.

  7. In a clean pan, reheat the soup and serve garnished with a few basil leaves along with some crusty bread.

 

Farmhouse Vegetable Soup

Farmhouse Vegetable Soup

 

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

 

Farmhouse Vegetable Soup
Prepares: 6–8 servings
 
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) homemade stock* (5 cups)
  • 120ml (4 fl oz) natural yogurt (½ cup)
  • salt and pepper


  1. Method
  2. Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into florets.

  3. Melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat. Cook the vegetables over a low heat, stirring occasionally, until they start to soften, about 10 minutes.

  4. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 30 minutes.

  5. Strain the vegetables, reserving the liquid. Purée the vegetables and return to a clean saucepan. Stir in the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.

  6. Tip
  7. * If there is no homemade stock to hand, use a good commercial stock. I always check the ingredients of commercial stock as they can have a lot of sodium in them as well as other additives which I would rather not use – sort of defeats the point of making home-made soup. In the U.K. I tended to go for the organic stock cubes and in Canada I have found 'Better Than Bouillon' to be really good.

Updated: March 8, 2017