[Koukouvagia]

I've never made or eaten tomato soup. But I figured since they're in season now that I'd make some, maybe some roasted tomato soup. Any recipe ideas?

[petalsandcoco]

a very easy Tomato Soup
3 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 - 2 cloves garlic, chopped (chop ~10 minutes prior to sautéing)
1 medium carrot, chopped into small pieces
1 stalk celery with leaves, chopped into small pieces
3 - 4 cups chopped tomatoes (~1-1/2 pounds) - I put all the skins and the seeds in the soup)
1 tbsp. white flour
3 cups water
1 - 2 tbsp. fresh basil (green or purple is ok)
1 teaspoon salt (I use less)
1 teaspoon tomato paste if using out of season tomatoes (both regular or dried tomato paste work well)
Directions:
Heat 1 Tbsp. olive oil in big soup pot. Add onion, garlic, carrots and celery an sauté for ~5 minutes until onion is transparent.

Add tomatoes and simmer for 10 minutes, mashing occaisionally with a wooden spoon until soft and pulpy. Sprinkle flour over tomatoes and stir smooth.

Add water and seasonings, bring to a boil, and then turn heat down to simmer uncovered for 20 minutes if soup is to be pureed or 30 minutes if not. (this cooking time is important for both flavor development and also to increase the amount of the cancer-protective phytonutrient called lycopene that is released from the tomatoes.)

To puree or not is a personal choice. I puree about half of the soup in my blender to thicken it up a bit. Reheat (do not boil again) before serving, adding the last tablespoon of olive oil right before serving.
Enjoy

[petalsandcoco]

Fresh Tomato Soup

This soup is extra-delicious when made during July to September, when our sweet, deep red tomatoes are abundant. Confronted with such a taste sensation, no one can fail to appreciate that the virtues of eating locally and seasonally go far beyond the realm of economics–and enter a domain where ecology and gastronomy coincide.

The addition of sun-ripened tomatoes adds a hint of Mediterranean sunshine, and is especially important when you are resorting to using tomatoes of the more jet-lagged variety. We often serve up this soup with tomato focaccia or olive bread and brie.
To serve 6-8
2-3 onions chopped
1 medium carrot, rough chopped
1 smallish potato, rough chopped
1 1/2 lb. tomatoes, quartered
2-3 bay leaves
1/2 oz. sun-dried tomatoes
2 sticks celery, chopped
1-2 tsp. vegetable stock powder
1-2 cloves garlic
1 Tablespoon of Olive oil
2 tbs. freshly chopped basil or 1-2 tsp. dried basil
10 oz. milk (optional) and/or 4-5 oz. cream
1. Saute onion, garlic, carrot and celery in a little olive oil for about 5 minutes until it gets soft. If using dried basil, add it now. Then add potato and saute a little more. As soon as the potatoes begin to stick it is time to add the tomatoes, bay leaves an sun-dried tomatoes. Also add enough water/stock to just cover tomatoes. Simmer for half an hour, or until all vegetables are tender.
2. Fish out the bay leaves. Blend. Add more water and enough cream or milk to give desired consistency. Season to taste. Do not boil once cream is added. (This soup is also very good without milk or cream–just add more water/stock.)2a. Drizzle olive oil at the end, like traditional italien way, mixing till it disappears 3. If fresh basil is available, roughly chop. Stir some into the soup and use the rest as a garnish.

[DC Sunshine]

Open tin of tomato soup. Put in pot. Add same amount of milk. Heat. Eat.

That's my method

Recipe sounds great Petals.

What you can also add, is some roast red pepper (capsicum), skinned and pureed. Nice splodge of greek yoghurt on top, some garlic croutons to garnish. Sprinkling of finely snipped garlic chives.

[Ishbel]

Sorry - I'm not keen on tomato soup

[bughut]

I'd foregoe tomato soup for a bowl of minestrone anyday. I start off with good intentions, but as soon as i've browned onions, i add bacon and I always end up with minestone. I absolutely love it. I really do...Never made a tomato soup yet that didnt end up with pasta and a skin of parmesan

[Koukouvagia]

Originally Posted by bughut

I'd foregoe tomato soup for a bowl of minestrone anyday. I start off with good intentions, but as soon as i've browned onions, i add bacon and I always end up with minestone. I absolutely love it. I really do...Never made a tomato soup yet that didnt end up with pasta and a skin of parmesan

Oh jeez, now you had to go and say bacon.

[petalsandcoco]

Any soup is good ......

The trick to not having too much acid in a tomato soup is a touch of sugar.

Just finshed making Cuban Bread, I am on a roll......second batch in 2 days. I refuse to pay 4 dollars a loaf. I am making it.
I have it down to a science know. It takes all of 5 minutes now and I have 2 loaves. The most simplest ones is Cuban Bread. It won awards at the James Beard School.
It is sooooooo easy.

Does anyone have a good soup recipe ?

[Ishbel]

Originally Posted by bughut

I'd foregoe tomato soup for a bowl of minestrone anyday. I start off with good intentions, but as soon as i've browned onions, i add bacon and I always end up with minestone. I absolutely love it. I really do...Never made a tomato soup yet that didnt end up with pasta and a skin of parmesan

Yep, I'm with you, Bughut.... cannae whack it (minestrone!)

[bughut]

Hey Petal, Could you please share your Cuban bread recipe? I've no idea what its like, but you sound so enthusiastic i've just got to try it...Plus its quick... I like quick

Heres my recipe for carrot and coriander (cilantro) soup Quick n easy too

Saute 1 onion with 2 cloves garlic
Add 2pts chicken stock (or veg, but i prefer chicken)
Add 1 cup fresh orange juice
Add 1lb rough chopped carrots (Organic really is best for flavour n you dont need to peel)
8oz chopped swede. I think in US they're called ruterbagers prob spelt that wrong
Throw in a few coriander stalks
Season. PLENTY of pepper
Simmer till veg is cooked
Add a small handfull of coriander leaves and Blitz

We eat it with dry, toasted wholemeal bread

Great as is for the health concious, or add cream

[petalsandcoco]

Sure.....

I do not like to get a fnacy with bread.....

1 package of yeast ,
2 cups of warm water
1 1/4 salt
1 Tablespoon salt
6-7 cups of flour.

1. Dissolve all the first 4 ingredients then start tossing in your flour one cup at a time. Last cup will get harder to mix in but be diligent. It will make a fairly still dough.
2. Place it in a buttered bowl ,cover with a damp cloth then let it rise for 2 hours. Punch it down and let it rise another 2.
Cut in half, place in two greased pans. Oven 450 for 10 minutes then bring heat down to 350 for 1/2 hour. Make sure you keep a small bowl of water in the oven, this makes for crusty outside.
Tak out of oven.....get ready with a knife and a block of salted butter...... prepare to be swept away ...I am getting ready to throw mine in the oven. All done before lunch.
As my grandfather would say "EAT YOUR HEART OUT" !

[petalsandcoco]

Bughut,

By the way that bread recipe won the James Beard Award !!!!

ps. Thanks for the soup recipe, I will give that a whirl this weekend. I see you are from the UK? Have you heard of Paolo Nutini ?
I am nuts about the boy !

[Just Jim]

Originally Posted by petalsandcoco

1 1/4 salt
1 Tablespoon salt

You lost me there

[Ishbel]

PetalsandCoco

I've seen Nutini live quite a few times. His version of 'Caledonia' is one of my favourites.

[bughut]

ay, he's quite a looker too eh? I dont follow his music, just what gets in the charts. Cant remember anything but new shoes off hand. He sang it live on tv one night with a broad west coast accent and i only realised then he was a Scot. My Son tells me his folk have a chip shop in Paisley, about 60 miles west of here (Dundee)