When the days get shorter and colder we enjoy a totally different diet. Warming, comfort food is on the menu! Try these recipes for homemade tomato soup. Easy to make and cheap, and a great way to use up old veg.
We’ve used both a stick blender and more recently a food processor to make our soup.
Take a look at our Home & Garden list on our Amazon Storefront here. If you decide to invest in any of them we will earn an affiliate commission when you go through our link. It all helps us to keep producing the great content that you enjoy.
Tomato Soup with Red Pepper
This recipe is with thanks to Visit Fylde Coast contributor Sue Massey.
If you grow your own tomatoes, what could be better than homemade tomato soup? If you don’t grow tomatoes, then good old Fylde/Blackpool tomatoes are plentiful and cheap at this time of the year.
Such an easy recipe, whether your grow your own or buy them. Also a great way to use produce up that’s gone past it’s best.
No need for quantities – just guess, tweak to suit your taste. Speaking personally, have fun creating an utter mess in the kitchen!
Ingredients
- Tomatoes
- Red peppers
- Onions
- Celery sticks
- Garlic
- Fresh thyme
- Olive oil
- Stock
Preparation
- Cut tomatoes in half
- Halve the peppers and remove seeds
- Cut celery sticks in chunks
- Slice onions
Method
- Place tomatoes, peppers, onions, celery, whole unpeeled cloves of garlic, fresh thyme in a large roasting dish
- Drizzle with olive oil
- Roast in oven until all ingredients are soft and escaping from their skins
- Squeeze garlic out of their skins and discard skins
- Discard thyme
- Whizz in a whizzing machine
- Press through a sieve to remove skins and pips
- Add stock to required consistency
- Enjoy with Blackpool Burners stuffed to the gills with grated cheese (top photo).
You’ll never buy a tin of tomato soup ever again!
Homemade Soup – Tomato and Carrot
This one is from our own family cookbook here at Visit Fylde Coast. It’s quicker to cook if you’ve got a pressure cooker (or a Ninja), but still simple to make in a pan.
Adjust the quantities depending on how many people you are serving and to taste and thickness. You can also increase/decrease ingredients which you prefer the taste of.
Enjoyed this video? Make sure you subscribe to the Visit Fylde Coast YouTube channel for all the latest vlogs!
Want to get a gadget? Please use my Amazon affiliate links. This enables me to earn a small commission which supports my channel. Ninja 9-in-1, David Small cookbook, Red silicon mitts, Kenwood food processor.
- Peel and coarsely grate a couple of carrots
- Add some potato if you wish (grated or chopped)
- Finely chop a few tomatoes (optional)
- Chop a small onion
- Put it all in the pressure cooker
- In a jug put 1 pint of water boiled from the kettle,
- a chicken stock cube,
- dash of salt and plenty of black pepper to taste,
- half teaspoon sugar,
- a level tablespoon of tomato puree
Cook and Finish
In a pressure cooker or pan: Pressure cook on full power for about 10 minutes, or in a pan on the hob until it looks thick and cooked.
In a Ninja Foodi: Pressure cook for 5 minutes then manually vent
Puree with a stick blender when finished or put it back in the food processor/blender until smooth.
Enjoy!
Why not have a go at making some Soda Bread to go with it? It’s dead easy to make and you don’t have to wait for it to rise/prove either.
Two Readers Soups
Gemma Parker emailed to say “love the cooking page on your website so had to forward these“. Thanks Gemma!
If anyone makes any of these soups, please leave a comment below, to let us know what you thought to them.
Tomato & Basil Soup:
- 1oz butter
- 1 onion finely chopped
- A carrot finely chopped
- 1 1/2 lb tomatoes (fresh) skinned & chopped
- Pint and half of chicken stock
- 1 tsp sugar
- 1 tsp basil
- pinch salt to taste
Saute onion & carrot in butter for 5-6 mins.
Stir in with the other Ingredients, bring to the boil then simmer for 30 – 40 mins, blend if preferred.
Easy way to skin tomatoes: Fill a jug with boiling water, drop the tomatoes in and leave for about 5 minutes or so. The skins will split and come away from the flesh. You can then slip them off quite easily. If you want to speed it up just run a knife down the skin first before you put them in the water.
Leek & Potato Soup:
- 1 3/4 pints of vegetable/chicken stock (substitute 1 pint of milk for 1 pint stock if preferred)
- 3 medium potatoes, peeled & roughly chopped
- 3 large leeks sliced
- pinch of low sodium salt
- black pepper
- handful of chopped parsley
Place stock, potatoes, leeks and carrots into a large pan, bring to the boil.
Lower the heat then simmer for 20mins or until the vegetables are tender.
Remove from heat and liquidise, return to the ring to heat through, then season.
You might also like:
- Meat and potato pie
- Corned beef hash
- Homemade soup
- Shepherd’s pie
- Soda bread
- Bacon sandwich
- Yorkshire fish cake
- Bits and bobs on toast
- Quick sticky vegetables in a pan
Why don’t you check out Trevors Foodservice – it’s the large, back-stage business that’s quietly feeding the Fylde Coast! They’re Blackpool’s number one wholesaler of chilled, frozen and ambient foods. And also sell cleaning materials, catering disposables and equipment.
The family firm was first established in Blackpool in 1962. It sells branded products and their Country Range, specially made for the 12-member buying group which Trevors is part of.
While you’re here…
What do you think? Why don’t you join in and leave a comment below?
Have a look at the homepage of the Visit Fylde Coast website for more of the latest updates.
Love the Fylde Coast? Sign up for your weekly email newsletter. Packed full of interesting things it arrives in your inbox all 52 weeks of the year.
Join us on Facebook at our Visit Fylde Coast Facebook Group and follow us on Twitter @visitFyldeCoast
Plus hundreds of videos to watch on our YouTube channel – from all over the Fylde Coast!
