Since we cut the tomatoes back to help the fruits ripen our crop has started to behave as we’d hoped. In fact, they’re now ripening so quickly (and so late) that we’re not having enough sandwiches and salads in which to eat them all.
So we’ve been making this lovely spicy soup, which takes about 10 minutes to prepare and 10 minutes to cook. It’s our own recipe, and it’s quickly become one of our favourite soups of all – particularly as you can use tomatoes that are over-ripe and would otherwise go in the bin.
One large onion
A dozen or so tomatoes of any variety
A little olive oil
A chilli
Salt and black pepper
Dice your onion and heat it in your pan with the olive oil. Don’t let it burn or go brown or it will spoil the taste. Do it over a medium heat and keep it moving around so it doesn’t stick.
When it has started to go translucent, tip in your tomatoes and the chilli. Like the onion, these should all have been diced so that they cook properly. It’s up to you whether or not you take out the chilli seeds. If you like it properly hot, leave them in.
Add salt and pepper to taste (salt brings out the flavour of tomatoes) and then stir it while the tomatoes cook and disintegrate. You shouldn’t need any water or stock as the tomatoes will liquify in the heat.
After ten minutes the insides of the tomatoes should have putrefied to leave just the skins behind. Blend the mixture – including the skins – to make a smooth soup, and serve with crusty bread.
Tomato soup
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Our last tomatoes are refusing to ripen so I think I will pick them and ripen them indoors. If it works I will give your soup a go – looks good!
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