I love soup, any soup, providing it doesn’t come out of a
tin. The soup meister is in full swing
at this time of year, trying to use all the excess vegetables coming out of the
garden. Last week it was courgette soup,
this week it’s going to be Paul’s speciality - tomato soup. Although the big tomatoes are only just
starting to show a tinge of red, the smaller tomatoes are ripening now at a
rapid rate.
Paul tips all the tomatoes into a large pan, chucks in a few onions and garlic cloves, maybe a red chilli or two, fresh basil, olive oil, a dash of balsamic vinegar and roasts it all for about 45 minutes. When cool it all goes through a food mill and voila – a rich tomato sauce. This is then mixed with some vegetable stock to make a really tasty, smooth tomato soup.
Sometimes things don't go exactly to plan...
Haha! Oops!
ReplyDeleteHomemade tomato soup sounds wonderful!
Even nicer with a splash of vodka!
DeleteI chop the Toms, cook them with a little salt, pass the resulting liquid through a sieve, cook more, add a blob of cream, and serve. The resulting soup tastes a little like Campbell's tinned soup; but far far better. I think our Toms must be at exactly the same stage; plenty of small ones (mine are yellow), and today will be the first picking of the biggies. I shall make Ratatouille tonight.
ReplyDeleteI think it will be another week before we're picking the big ones. Ratatouille - hmm, now there's a thought.
DeleteThe tomatoes look so beautiful,someday i shall grow my own too.
ReplyDeleteI use so many tomatoes in cooking and salads, can't imagine my garden without them.
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