Tomato Soup everybody’s favourite soup.  This is a very easy recipe and can be served with Cheese and Garlic Bread or Granary Bread a great winter warmer.


6 medium ripe tomatoes – 700g / 1½lbTomato Soup
1 medium potato -110g / 4oz
1 medium onion – 110g / 4oz chopped
Handful fresh basil leaves – 15g / ½oz
Garlic clove finely chopped
2 tablespoons Virgin olive oil
1 heaped teaspoon Tomato paste
Dash of  Worcester Sauce


There is a lot of preparation to this dish but taking the time it definitely worth it.

Heat oven to 200C / 400F / Gas Mark 6.

Peel the tomatoes (cut a small slit in the skin then plunge them into boiling water for a minute or two the in cold water, it makes the skin come off more easily)

Cut the tomatoes into halves and place them on a baking tray, cut side upwards then sprinkle with the chopped garlic and place the basil leaves over the top.

Drizzle with two tablespoons of olive oil place the tray in the centre of the oven and bake for one hour.

After 20 minutes add the chopped onion to the tray

About 20 minutes before the tomatoes are ready place the chopped potatoes in a pan  with 470 ml (1 pint) cold water and boil them gently.

When the tomatoes are ready add them to the pan with the tomato paste and a dash of  Worcester Sauce.

Season to taste with salt and black pepper

Roughly blend the soup then transfer back into the pan and gently heat through but don’t allow the soup to boil

Serve immediately in warm bowls garnished with basil leaves and a swirl of cream




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{October 26, 2011} {Tags: , , , , }