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Posts Tagged ‘tomatoes for soup’

If you are lucky enough to have a glut of tomatoes one of the best ways to use them is in some delicious Tomato Soup, I make some every year, if I have had a good crop, and freeze it to enjoy in the winter months, just one spoonful brings back that summer feeling, Thomas says it tastes better than the tinned alternative, a great compliment.

This recipe can be doubled or trebled depending on the availability of tomatoes and the size of your pan and freezer! I would recommend large fleshy tomatoes which have less seeds and juice, plum tomatoes give a good flavour too, I usually make my soup with the tomatoes that are ready often using a few different varieties. All quantities are approximate and can be adjusted to suit your own taste.

Thomas’s Favourite Tomato Soup

  • 3 lb ripe Tomatoes
  • 1 Large Onion
  • 1 Large Carrot
  • 2 tablespoons Tomato Puree
  • 1 tablespoon Garlic Puree
  • 2 pinches dried mixed herbs or fresh if available
  • 3/4 pint Vegetable Stock or Chicken Stock
  • Knob of Butter/Margarine
  1. Chop the onion and carrot and add to the pan with a knob of butter/margarine and cook until soft without browning.
  2. Wash and roughly chop your tomatoes and add to the pan with the remaining ingredients.
  3. Simmer for 30 – 45 minutes stirring regularly.
  4. Leave to cool slightly and then blend until smooth.
  5. Taste and add seasoning if required, if it tastes a bit tart you can add a little bit of sugar.
  6. It is at this stage that I sieve the soup which removes the skin and the seeds but if you don’t mind these your soup is ready to eat or leave to cool and then freeze.
  7. I freeze my soup in margarine tubs, a 500g tub holds about the same as a standard size tin of soup.
  8. It will keep in the freezer for 6 months.

This soup is delicious served with crusty bread or our favourite Home made Garlic Bread.

Enjoy

Gill

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During our two week holiday a lot of the vegetables in the garden and on the allotment have really come on and are now ready for picking.

Onions drying out

One of the first jobs on the allotment was to lift the onions whilst the weather was dry, you may remember that the allotment was badly flooded in June and my onions have suffered considerably, about 20% have gone rotten and well over half of the remainder are small with very few growing to their full size. With the forecast for more rain I lifted all the onions, filled the wheelbarrow, and brought them back home to dry out in the greenhouse away from any more potential floods. I laid them out on the staging, on newspaper, in full sun removing any outer ‘soft’ layers, I am not too sure about their winter storage potential so we are eating them now and they are fine.

Gardener’s Delight

The tomatoes in the greenhouse are ripening fast, there were only a few ready before we went away but those sunny, warm days seem to have started a chain reaction. They taste wonderful and the smell of the tomato plants takes me right back to my childhood. I have grown three varieties this year, Gardener’s Delight – cherry size, delicious in salads/lunch boxes/picnics, Alicante – medium size, ideal for slicing and cooking, Fantasio – medium to large fleshy fruits, perfect for chutney and soup. We still need lots more sunny weather to ensure that all the tomatoes ripen, as you can see in the photo I have removed most of the lower leaves to expose the tomatoes to the sun and allow the air to circulate around them, some of the lower trusses were sitting on the soil so I have put a seed tray under them to stop them rotting, keep them clean and also away from the slugs. My plants have reached the greenhouse roof so I have pinched out the growing tip (two leaves after the top truss) and any remaining side shoots this will direct the plants energy into developing and ripening the existing fruit. Regular watering is very important to prevent blossom end rot and the fruits splitting, feed regularly with tomato fertilizer.

Gardener’s Delight

If the weather is good this bank holiday weekend, get out in the garden and enjoy.

Gill

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