My Favourite Soups
I saw this soup in the Food Network Magazine for July-August 2013 and I knew, straightway, I wanted to taste it. The next day I went shopping for ingredients and made the soup. I used hot house tomatoes because they are plump, red and full of juice. 1 Kg (2.2Ib) tomatoes yielded 4½ cups puree.
Towards the end of cooking mini pasta like baby shells, elbow macaroni or ditali is added to the soup. I served it with toasted ham and cheese sandwich for lunch. It was spectacular. I hope you’re enjoying your weekend. Mine is rather slow but nothing to complain about. I wish you a fantastic Sunday.
- 1kg (2.2Ib) tomatoes, each cut into eighths (about 6 large tomatoes)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 3 green onions (spring onions, scallions), finely sliced
- 2 teaspoons paprika
- ½ teaspoon dried chilli flakes (optional)
- I large tomato (200g), chopped, extra
- 250ml (1 cup) vegetable stock or water
- ½ cup mini pasta (elbow, baby shells, ditali)
- Salt and freshly ground pepper to taste
- ¼ cup 35% cream (whipping cream, double cream, heavy cream)
- Chopped fresh basil or cilantro, for topping
- 2 green onions (spring onions, scallions) cut into slants to garnish
Please always remember to assemble all ingredients before you start
Blend or puree the 1kg tomatoes until smooth. Sieve the puree and set aside.
Heat the olive oil in a pan (pot) over medium heat. Add garlic and green onions and cook, stirring, 2 minutes.
Add paprika and chilli flakes and cook gently for 1 minute.
Add the pureed tomatoes, chopped tomatoes, stock, salt and pepper to taste. Increase heat and bring to the boil, reduce heat, and simmer for 5-10 minutes, until thickened. Add pasta and cook until pasta is al dente. Check seasoning. Stir in cream add chopped basil or cilantro and ladle soup.
Garnish with green onions and serve with toasted ham and cheese bread.
The soup was spectacular
Fresh Tomato Soup
Original Recipe From Food Network Magazine July/August 2013
Preparation time: 15 minutes; Cooking time: 30 minutes; Makes: 5 x 250ml cups soup
Ingredients
- 1kg (2.2Ib) tomatoes, each cut into eighths (about 6 large tomatoes)
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 3 green onions (spring onions, scallions), finely sliced
- 2 teaspoons paprika
- ½ teaspoon dried chilli flakes (optional)
- I large tomato (200g), chopped, extra
- 250ml (1 cup) vegetable stock or water
- ½ cup mini pasta (elbow, baby shells, ditali)
- Salt and freshly ground pepper to taste
- ¼ cup 35% cream (whipping cream, double cream, heavy cream)
- Chopped fresh basil or cilantro, for topping
- 2 green onions (spring onions, scallions) cut into slants to garnish
Instructions
- Blend the 1kg tomatoes until smooth. Sieve the puree and set aside.
- Heat the olive oil in a pan (pot) over medium heat. Add garlic and green onions and cook, stirring, 2 minutes. Add paprika and chilli flakes and cook gently for 1 minute.
- Add the pureed tomatoes, chopped tomatoes, stock, salt and pepper to taste. Increase heat and bring to the boil, reduce heat, and simmer for 5-10 minutes, until thickened. Add pasta and cook until pasta is al dente. Check seasoning.
- Stir in cream add chopped basil or cilantro and ladle soup. Garnish with green onions and serve with toasted ham and cheese bread.
Points to Note:
- The 1kg tomatoes resulted in 4½ cups puree (1125ml).
- I used hothouse tomatoes, the Italian tomatoes don’t have a lot of juice.
myfavouritepastime.com
My Favourite Pastime 
Yummy !! Pinning it… as per usual ! And you’ll love this… my ‘spell check’ seems to think you spelled ‘favourite’ wrong… well, it’s not ‘wrong’ where you live!! It was funny when we lived in Malta ’cause I’d have to remember to spell ‘colour’, ‘harbour’ etc. etc. with ‘British spelling’. (I wrote a small book about the history of Malta, and had to be careful to use the ‘British spelling’ in my book !!)
Ha ha on the contrary I always find the spellings meter (metre), habor, really strange but at least my English teacher used to give both American and UK spellings. The one that left me wondering was Aluminum (we say Aluminium). Have a great Sunday.
Liz
Al-u-min-i-um always sounded funny to me. I’ve become a bit familiar with British spelling and phrases from living in Canada, Malta and from visiting England, where my husband’s bank had an office in London. I try to be careful to change my spelling … but I have never changed my pronunciation! ; o )
Aluminium it is, the rest of the world except America. Enjoy the weekend!
Liz
I know…. we do we Americans always have to be ‘different’? LOL
you enjoy being different!!! Best wishes!
‘True… that’ !!!!
Sounds delicious. I’ve developed a habit of adding a dash or six of Worcestershire sauce to most of my beef and vegetarian soups these days.
I have a bottle in the fridge, next time I’ll add a dash or two to taste what you do!
Liz
Fresh is best! I like to make my own tomato soup as well. That stuff in the can – I’m not really sure what’s in it? I grew up on tomato soup and grilled cheese sandwiches for lunch. LOL And it was funny, when I was a kid, whenever I would get sick, that is all that I wanted to eat, tomato soup and crackers. You would think the acid would not be good on a sick stomach. My son grows a lot of tomatoes, generally roma because they hold their shape so well and he dries them and puts them in oil. So tasty. I’ll have to go beg a few from him when they ripen. They just taste different than the ones from the grocery store! Thanks for posting this Liz.
hi there Sandy,
That means you have an endless supply of sun dried tomatoes in oil as well. I love dried tomatoes. They can also be used in soup. Tomato soup and crackers is a great combination. you can never go wrong with that. You’re lucky you can eat off the farm. Maybe next year I’ll grow a few tomatoes. My Italian neighbour always grows tomatoes in a little patch! Have a great week, Sandy!
Liz
Well, is it a sort of gazpacho with pasta?!
No, Gazpacho is not boiled. This is just a tomato soup made out of fresh tomatoes.
Liz
Thank you for clarification.
No problem. Have a great time!
Liz
I have to admit that my tomato soup has always come from a can. But this looks pretty easy . . . very intriguing!
Oh most of my tomato soups come from fresh tomatoes. They taste so much better. Have a lovely Sunday!
Liz
Wow liz simple food…looks so delicious..yumm..
Thank you!
Liz
Looks delicious!
Thank you, Yvette!
Liz
This looks delicious! I am roasting more tomatoes tomorrow and thought of making a similar soup. The tomato plants are slowing and I fear the season is coming to an end soon….
Hi there again,
At least you’ve had a great time with different varieties of tomatoes. I love Gazpacho more. it has a subtle taste and incredible flavours. Thanks for your support. xoxo to the boys!
Liz
A pinch of baking soda can take out the sour taste …This recipe looks so comforting !!!!!
Oh Pati, thanks for giving me a tip on how to reduce the sour taste. I shall definitely try it the next time I make some tomato soup. Have a fabulous Sunday!
Liz
Ok, my mouth is literally watering!!! Thanks for the recipe…hope to make this soon!
Mouth watering is always a good sign for the cook. It means the soup looks delicious. It tasted delicious too. Happy making and please give a feedback!
Liz
Simply gorgeous Liz 🙂
Thanks, Liz
Liz, This soup looks delicious! I have been trying to find a good tomato soup recipe for some time now. I love all the ingredients in this one. I am saving it to try when it is cooler here. You always have so many good soups on your blog. Can’t wait until it cools off so I can try them! You have a good weekend, too!
Hi Shari,
Thanks so much for complimenting the soup. I love eating soups so I keep on searching for good soup recipes. The other day we had achicken soup with veggies and brown basmati rice. It was so filling and hearty. I wish you a happy weekend!
Liz
This post came at such a good time for me! I just roasted a bunch of extra tomatoes I had yesterday and have been trying to decide what to do with them. I was just about to stick them in the freezer, but I think I’ll use them to make a spin-off version of this delicious-looking soup instead. Thanks so much for the inspiration!
Hi,
You’re more than welcome to make a spin off version of the soup. Please share with me your version. I wish you a fantastic weekend!
Liz
Yummy. I like the fresh tomato soup much better than the one with tomato paste. The taste is very different to me and I can always tell the difference.
Happy weekend.
Thanks. I loved this one too! Enjoy your weekend!
Liz
Oh, this looks delicious! I love how the tomatoes turn a deep red… After they’re so light pink after they’ve been puréed. I can just see the flavor in this soup! Deliciously lovely. Have a wonderful Sunday! I wish I could say that my Saturday was a little slow!! ❤️
It tasted delicious. Yes I noticed that tomatoes turn deep red during cooking and they also become more sour to the taste. The blended puree is so mild and different in taste. I know what you mean. Life is too fast these days! Thanks for popping by.
Liz