When the days get shorter and colder we enjoy a totally different diet. Warming, comfort food is on the menu! Try these two recipes for homemade tomato soup. Easy to make and cheap they’ll warm your cockles when you’ve been out walking on the beach!
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!
- Red peppers
- Celery sticks
- Fresh thyme
- Olive oil
- Cut tomatoes in half
- Halve the peppers and remove seeds
- Cut celery sticks in chunks
- Slice onions
- 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
You’ll never buy a tin of tomato soup ever again!
Tomato Soup with Carrot
This one is from our own family cookbook here at Visit Fylde Coast. It’s quicker and easier if you’ve got a pressure cooker, 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.
- Peel and coarsely grate a couple of carrots
- Finely chop a few tomatoes
- 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,
- salt and pepper to taste,
- half teaspoon sugar,
- a tablespoon of tomato puree
Put the liquid in the pressure cooker/pan
Cook on full power for about 10-15 minutes, or in a pan on the hob until it looks thick and cooked
Puree with a stick blender when finished.
You may want to sieve the finished soup to remove any tiny bits of tomato skin – or you could peel them first.
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.
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