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Recipe by Jeni Wright

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1. Video tutorial: De-seeding tomatoes

1. Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2. Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4. Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

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• Mabel

  05 October 2009

  Mabel commented on this recipe

  I was disappointed in this soup - very watery. I wonder, do you ever test these recipes? I also added garlic and much less stock than the recipe said. Not mad about it.

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• Annabelle

  09 October 2009

  Annabelle rated and commented on this recipe

  

  I made this soup with red peppers, carrots, red onion, garlic, tomatoes, bay leaves and lots of basil. I also added a dollop of creme fraiche to serve and some crusty bread. It was delicious. Great recipe.

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• Ellabella

  03 November 2009

  Ellabella rated and commented on this recipe

  

  THis was the first soup i ever made, as i had grown too many tomato's , it was easy and tasted great !!

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• Kay

  21 November 2009

  Kay rated and commented on this recipe

  

  This is the first soup I have ever made and it was fab. Put a red pepper in and left out the celery. I put in another good pinch of sugar at the end and added salt and pepper. I used the last of my home grown tomatoes and bought 2 packs. Followed some of the comments like leaving the lid off for the last 15 mins and reducing the stock and this worked really well. It's also amazing how much it thickens up and tastes creamy when you give it a really good blitzing in the blender, no need to add any sort of cream. I froze a few portions and found it tasted even better when defrosted and heated up. Great!

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• Pippifer

  21 November 2009

  Pippifer rated and commented on this recipe

  

  Delicious! I took other reviewers' advice and used less stock as I prefer a thicker soup and it's perfect! I agree the instructions may be basic but for someone new to cooking or little ones, it's great. A great way to be thrifty and scoop up a load of tom's that are about to be past their prime and turn them into fab comfort food!

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• Jessie

  23 November 2009

  Jessie rated and commented on this recipe

  

  I made this soup yesterday. I like to make a batch of soup on a sunday for my lunch in the week and this soup is just lovely. Very tasty and will be making it again!

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Ingredients

• 1-1.25kg ripe tomatoes
• 1 medium onion
• 1 small carrot
• 1 celery stick
• 2 tbsp olive oil
• 2 squirts of tomato purée (about 2 tsp)
• a good pinch of sugar
• 2 bay leaves
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

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Difficulty and servings

Serves 4 for lunch or 6 as a starter

Preparation and cooking times

Vegetarian, Vegan, Low-fat

Ingredients

• 1-1.25kg ripe tomatoes
• 1 medium onion
• 1 small carrot
• 1 celery stick
• 2 tbsp olive oil
• 2 squirts of tomato purée (about 2 tsp)
• a good pinch of sugar
• 2 bay leaves
• 1.2l hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Nutrition per serving for four

123 kcalories, protein 4g, carbohydrate 13g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.08 g

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