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Tomato Soup

Well, is it Autumn or not? Some say today, some say 22nd Sept when the days and nights are of equal duration. For us it is the 22nd as Dan gets happier when the nights close in!

I bought a new camera a few days ago help me with the recording my adventures. I filmed a quick plot tour with it today but there is no way I am going to show it here! Brilliant footage but I sound like an old trooper walking around the plot – more tuning needed methinks.

So with no gardening to show then it’s all down to a bit of saving food for the coming months.
This recipe blog is dedicated to Marilyn who lives a few miles up the road  – hope you enjoy it !

I have picked yet another 2kg of Tumbler Tom tomatoes – what a crop this year!! As I already have a few tubs of tomato juice frozen I decided to make some Tomato & Basil Soup. This is so simple and very easy to tune to your own taste.

Tomato & Basil Soup

Ingredients:
A glug of olive oil
1 large onion, chopped
1 Elephant Garlic clove, or 2 “normal” garlic cloves, chopped
1.5 kg ripe tomatoes
1 litre vegetable stock
50g basil leaves, chopped
and for a mild kick 1 chilli (obviously omit if you don’t like spices!)

PHOTO METHOD

Wash your toms
Chop them in half – which is good cos you can weed out any manky ones
Here’s what’s going in the pot
Chopped garlic – smelly!

 

Chopped onions, chilli and Basil
Sweat the onion, garlic & chilli in the olive oil for 5 minutes (as with most recipes – cook the aromatics first)
Plonk in the tomatoes and cook for another 5 minutes
Add the veg stock and bay leaves —–
— and simmer for 20 minutes or so
Blitz with a hand blender or food processor and if you do not want the tomato seeds in the soup then strain through a sieve (I did)
Pour into whatever container you want and dress with Bay Leaves
Label and chill or freeze as you want – less than an hour start to finish. Two litres of soup ready for the winter.

Author

diewannawanga@btinternet.com

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