Cream of Tomato Soup

The Perfect Soup for You

Tomato Soup_6582

We had such a lovely weekend I have nothing to complain about. And even if I did have something, I would just report about it, period. Remember last week I said I wanted to take the ‘my glass is half- full approach’ and an extremely positive attitude so that I can live to be 105 like Edythe Kirchmaier.  Oh yes, I am one happy woman right now.

I hope you all had a lovely weekend. If your weekend was not good, please try to have an ‘orange Monday’. I have just read on ‘color wheel pro,’ that orange combines the energy of red and happiness of yellow and is associated with joy, sunshine, and tropics. It represents enthusiasm, fascination, happiness, creativity, determination, attraction, success, encouragement and motivation. Please hang something orange  in your office or favourite spot in the house, or have an orange ornament in a visible spot so when you start feeling blue, you can quickly get yourself out of the blue mood, by remembering that the colour orange represents joy and sunshine. I don’t have an orange ornament or wall hanging, yet, but I’m going to get myself one. I’ll take a picture of it and post it on the website. Please send me a picture of your favourite orange piece of art, wall hanging or ornament. I shall post it on a Monday to brighten everyone’s mood.

Tomato Soup_6562

Today I want to share with you the recipe for Tomato Soup. This talk about the colour orange, made me remember the tomato soup I made. It was really nice and fresh. My children loved it too. Please try it and give me a feedback, if you do happen to make the soup.

  • Ingredients
  • 2 tablespoons extra virgin olive oil
  • 100g (4oz) bacon, chopped
  • 2 cloves garlic, peeled and crushed
  • I large onion, peeled and finely chopped
  • 2 stalks celery, thinly sliced
  • 750g (1½Ib) ripe tomatoes washed, skinned, deseeded, and chopped.
  • A few basil sprigs, bruised
  • 500ml (2 cups) vegetable or chicken stock
  • 2-3 tablespoons tomato paste, blended with two tablespoons cold water
  • 1 tablespoon cornstarch (corn flour), blended with 2-3 tablespoons cold water 
  • 150ml ( cup) light (single) cream or low-fat Fromage frais
  • Salt and freshly ground black pepper
  • Extra basil to garnish

Tomato Soup_6518Always remember to assemble all ingredients before you start. This makes the cooking go faster.

Tomato Soup_6520First start by adding 2 tablespoons oil to the pan. I used extra virgin olive oil. If you don’t have olive oil substitute it with the oil you normally use for cooking.

Tomato Soup_6527Now add bacon and fry until lightly browned. If you don’t like or don’t use bacon, please just omit it. Bacon is added to enhance the flavour of the soup.

Tomato Soup_6523Have the garlic, onion and celery at hand whilst frying the bacon.

Tomato Soup_6529Add the garlic, onion and celery and sweat for five minutes.

Tomato Soup_6533Add the chopped tomatoes, and the bruised basil sprigs and cook gently for a further 5 minutes.

Tomato Soup_6537Pour in stock.

Tomato Soup_6542Bring to the boil, then cover and simmer gently for 15-20 minutes or until tomatoes are pulpy and the vegetables are soft.

Tomato Soup_6545Remove from heat. Allow to cool for 5 minutes, then blend until smooth. You can use any type of blender or food processor.

Tomato Soup_6554This is what my soup looked like after blending. It looked more like carrot soup. The colour you get will depend on the type of tomatoes you use. I used Roma tomatoes. if you want a finer and smooth soup, pass it through a sieve. I tried that but it didn’t work very well because this soup has celery and celery has lots of roughage. I gave up and just ate my soup that way. It’s healthier, anyway.

Tomato Soup_6557Add the tomato paste, blended with water, to the soup. Heat gently until it almost reaches boiling point. Stir in blended cornstarch into the soup. Heat gently until the soup thickens slightly. I did not add the cornstarch because my soup was thick. Allow the soup to cool two minutes and then stir in all the single cream or fromage frais.

Tomato Soup_6571Serve soup immediately with chunks of fresh bread.

Tomato Soup_6581

Cream of Tomato Soup

Preparation time: 20 minutes; Total cooking time: 40 minutes; Serves: 4

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 100g (4oz) bacon, chopped
  • 2 cloves garlic, peeled and crushed
  • I large onion, peeled and finely chopped
  • 2 stalks celery, thinly sliced
  • 750g (1½Ib) ripe tomatoes washed, skinned, deseeded, and chopped.
  • A few basil sprigs, bruised
  • 500ml (2 cups) vegetable or chicken stock
  • 2-3 tablespoons tomato paste, blended with two tablespoons cold water
  • 1 tablespoon cornstarch (corn flour), blended with 2-3 tablespoons cold water 
  • 150ml (⅔ cup) light (single) cream or low-fat Fromage frais
  • Salt and freshly ground black pepper
  • Extra basil to garnish

Instructions

  1. Heat a large pan over medium heat, add olive oil, fry bacon until lightly browned.
  2. Add garlic, onion and celery and sweat for 5 minutes.
  3. Add the chopped tomatoes, and the bruised basil sprigs and cook gently for a further 5 minutes. Pour in stock, bring to the boil, cover and simmer gently for 15 minutes or until tomatoes are pulpy and the vegetables soft.
  4. Remove from heat. Allow to cool for 5 minutes and then blend until smooth. Rinse pan, return soup to it. Blend tomato paste with 2 tablespoons cold water and stir into the pan. Heat gently until almost reaching boiling point.
  5. Blend cornstarch with 2-3 tablespoons cold water to from a smooth paste, and stir into the soup. Heat gently, stirring throughout with a wooden spoon, until the soup thickens slightly. Adjust seasoning.
  6. Allow the soup to cool for 2 minutes then stir in all the cream or Fromage frais and serve immediately with chunks of fresh bread.

Points to Note:

  • To skin and deseed tomatoes: Make a small cross on top of each tomato. Place the tomatoes in a large bowl. Cover with boiling water. Leave for 2 minutes, then drain, peel and discard the skins. Cut tomatoes into quarters, discard the core, Scoop out the seeds and discard, and then chop them.
  • Fromage frais: a creamy soft cheese, made with whole or skimmed milk and cream. It has the consistency cream cheese but with less calories and cholesterol. Low-fat cream cheese is an acceptable substitute.
  • The 750g (1½Ib) tomatoes yielded 540g (1.2Ib) of tomato after peeling and deseeding.
  • You can use the 796ml (28fl oz) can of tomatoes for this recipe.
  • I did not use the cornstarch. The soup was thick enough.
  • Last Updated: 15 March 2015

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

24 thoughts

  1. It amazes me that a love for food can forge a friendship over such a distance! I have had a crazy busy beginning to the year. Things have finally calmed down again and I can spend more time on ‘my favourite pastime” 😉 Hope you are having many many happy days were your glass is not only half full, but where you have found the tap 😉 Warm warm greetings!

    1. Thanks for the warm greetings. I feel so guilty because I didn’t respond asap, but it’s always better late than never. I have just been browsing your blog. I love the things you cook and I especially want to try that quinoa salad. It’s deeply etched in my mind. Enjoy the week, ahead, my dear friend.
      Best wishes,
      Liz

        1. Oh Thank you so much. The weekend is cool and rainy. Just blogging and sniffing fresh air. Have a great weekend too!
          Liz

  2. I just found this fabulous recipe! I’ve been wanting to make tomato soup using fresh tomatoes and this looks FABULOUS!! Pinning it? Does the bear………?! ; o )

  3. Going to try it your way! I’ve been trying to emulate the tomato bisque at my local favorite wine bar (2 South in Old Colorado City, CO) and can’t quite get it right. Thanks for sharing!

  4. I really like the tomato soup it has a nice tangy taste,the texture was sort of like in between not to thick not to thin it was wonderful

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