How would you make tomato soup?

[EmkanaCookTurkeyLikeICan]

I fancy making tomato soup this week, how would you make it though? Any good recipes anybody?
TIA!

First take tomatoes .......

Seriously ........................

Tomato and orange is yummy.

then add stock, and maybe some onion/garlic. Whizz up........

Maybe a bit of creme fraiche or double cream at the end......

Was going to say "with tomatoes" but sherlock beat me to it.

i probably wouldn't make it in december though, tomatoes won't be very nice. perhaps someone knows how to use tinned? carrot and orange soup is also yum.

Oh okay

Feel a bit stupid now

Seriously though, talk me through it step by step - I'm not that good at cooking. again

So - fry onions and garlic, add tomatoes and stock, simmer,then whizz? Would that be right, or does it need anything else?

I made tomato and orange soup last year for Christmas, I used taste the difference tomatoes from JS, it was lish.

Tomato and Orange Soup Recipe with Tomatoes, Orange, Butter, Onion, Chicken Stock and Bay Leaf.

INGREDIENTS:

1 oz (25g) Butter
1 Onion, sliced
1 oz (25g) Plain Flour
15 oz (425g) Tin of Tomatoes
1 1/2 pints (750ml) Water
1 Chicken Stock Cube
1 Bay Leaf
1 Teaspoon Salt
1 teaspoon Sugar
Black Pepper
1 Small Orange

METHOD:

Melt the butter in a saucepan and add the onion. Cover and cook slowly until translucent without browning. Stir in the flour, and add all the other ingredients except the orange. Bring to the boil and simmer for 20 minutes.

Remove the bay leaf. Peel the orange skin with a potato peeler and slice into very fine strips. Sieve or blend the soup, add the orange rind and then reheat for 2 minutes before serving.

Serves 4.

it does sound lovely, do you think tinned would work? a lot cheaper and already skinned...

aha cross posted, that sounds divine i will make this week too. thanks emkanactlic and sherlock

you can definitely use tinned

I make one with onion, garlic, peppers, courgettes and a tin of tomatoes, some dried mixed herbs and stock. Boil it all up and let it simmer til everything is cooked, then whizz it up.

It would work just as well with just an onion and tinned toms I reckon

Or you can roast fresh tomatoes first then whizz up with stock but as fishie sadi maybe fresh at ths time of year won't be so nice

I would use top tomatoes, the finest recipe and then realise that Covent Garden make nicer soup and it's always BOGOF

Have done it with tinned and it is nice but to give it that rich taste when using tinned buy fresh stock, cheaper than tomatoes but gives it depth. IYKWIM

i've defrosted freezer and found 5 bags of v posh chicken stock i made while on maternity leave. we are eating a lot of soup this week.....

oh dear that sounds smug. i went back to work in may and do not know when last defrosted freezer..... [slattern emoticon]

Boden alert...................

Well said Sherlock!

noooo (well i've only got two skirts)

somehow i always post as utter prig. anyone who knows rl me would burst laughing

Do Delia tomato soup = heaven. Roast tomatoes with garlic and basil drizzled with olive oil. boil a potato in water with a dollop of tomato puree until potato soft. Whizz all in blender. YUM. Can't be arsed to find book to get quantities, soz

this jamie oliver recipe is fab

Fry onion, diced carrots, finely chopped celery and garlic in olive oil, with salt and black pepper, oregano. Add tomatoes (tinned are fine), (you might also want to add a little water, depending on how many you're serving). Add a little sugar as well - around half a teaspoon - it really adds depth and rounds out the flavour.

Cook for 20 - 30 minutes, whizz in a blender and then serve.

You might like to add a dollop of yoghurt or cream, with some freshly chopped basil on top.