Simply the best tomato soup recipe in the world? Well, read on……
Hello again! I know making tomato soup isn’t really what we’ve posted about on here in the past but since people in Waresley eat tomato soup just like anyone else, it seems a reasonable thing to do, so here goes!
So to begin I’ve put a list of all the ingredients below and then I’ll describe how to do it. In addition you will need a medium/large saucepan and a stick blender or a soup maker.
So you will need:
- 80g of tomato purée. I would use one of those little SuperCirio double concentrated pods. Although they are only 70g they are super concentrated so work well. The tubes of concentrate are very variable in quality and are messy to use and to measure out.
- 5 teaspoons of white sugar. That may seem a lot but the end result justifies it. It doesn’t matter if you use caster or granulated but don’t use coloured sugar as that will change the flavour of the soup.
- 2 tablespoons of rapeseed oil. I suggest you use extra-virgin cold-pressed oil if you can. If you use high quality rapeseed oil it is better for most cooking needs than olive oil.
- 1 teaspoon of basil purée. Ordinary pesto will do fine for this.
- 500 g passata. Again I suggest that you use the Cirio product. Their passata comes in 500g packs and uses high quality tomatoes and it has a better flavour and thickness compared with supermarket own brand or cheaper versions.
- 400 ml water.
- 400 g tin of chopped tomatoes. Once again I suggest using the Cirio product. Their tomatoes have a round, rich, sweet flavour and you want that in your soup.
- 1 tablespoon of chopped fresh basil leaves. You can use frozen chopped leaves but fresh is SO much better.
So now get a large saucepan and put it on a medium heat. Add all the ingredients except the chopped basil leaves to the saucepan and stirring well, bring to a gentle boil. Cover and then simmer gently until cooked; probably around 20 minutes. Take off the heat. Stir to mix well and taste, being carefully not to scald your tongue! You should not need to add salt but you can as that is a personal thing. Now blend while still in the saucepan if using a stick blender, or put in the soup maker/jug blender, until it is a smooth soup. This should only take a few moments. Stir in the chopped basil leaves and serve in individual bowls putting a little swirl of rapeseed oil and a basil leaf or two on in the centre of each portion.
Your soup should be smooth & silky and taste tomatoey and a little sweet, rather like the Heinz product! Enjoy with a chunk of home made crusty bread. Perfect! Simply the best tomato soup in the world? Well, I’ll let you be the judge of that.
(Now that bread could be another recipe post!!!)
I haven’t really put a recipe on anywhere so far so this is a new idea and I hope that it works ok – I might repeat it if it does!
S
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This recipe was inspired by the New Covent Garden ‘Soup For All Occasions’ book.
For more information on Cirio products go to their website at http://www.cirio1856.co.uk
Please note that no payment has been received for this post.