Friday, 11 September 2015

Tomato soup

I've just made this from necessity.  I had some passata that needed using, some carrots that were going a bit manky and someone here for lunch.  I also have too many tins of chopped tomatoes and need to start using them!  The ingredients can be varied according to common sense - for example, don't open a carton of passata just to use half of it in this - just use the cans of tomatoes and make less!

Ingredients to make quite a lot.
2 cans chopped tomatoes (I used value ones)
about half a carton of passata
1 medium or half a large onion (or use the lot and have more onion flavour), peeled and cut unto wedges
1 medium carrot, peeled so the mank is removed, then cut into baton-ish bits
a drizzle of olive oil
a squeeze of garlic
a good pinch of smoked paprika (I think this goes brilliantly with tomatoes)
a heaped tsp marigold stock powder (or use a veg cube)
half a tsp sugar
a tbsp balsamic vinegar
a grinding of black pepper (no salt as the stock is salty)
some mixed herbs

Heat the oven to 200C
In a roastic dish put the chopped tomatoes, the carrot and the onion.  Mix.  Drizzle over some olive oil.  Roast in the oven until the tomatoes are reducing and there are nice charry bits (about half an hour or so).

Tip this into a saucepan.  Then add all the remaining ingredients.  Bring to a simmer, cover and cook until the veg are soft.  Leave to cool for a short time, then zizz well until very smooth.  Check seasoning and adjust if necessary.

Reheat to a simmer and serve with a crusty roll.  I like a splodge of yogurt or creme fraiche on top too.

The Thermione way
Roast as above.  Tip into Thermomix, add remaining ingredients, cook on 100, spoon speed, 15 mins.  Allow to cool a little.  Then blitz at 10 for 2 mins (makes it lovely and smooth).  Reheat to 100 if necessary.
Serve as above.

(photo to follow if I remember)


  1. Pasata freezes well so if you only need half you can put the rest in the freezer for use at a later date

  2. True! I forgot that, thanks.
    J x