Skip to content

Tomato Soup

October 31, 2011

When I had a glut of homegrown tomatoes this year my mother gave a fab recipe to make tomato soup and its freezeable and totally yummy!!!!


2.5lbs of sliced tomatoes

4 cloves of unpeeled garlic

2tbsp Balsamic vinegar

2tbsp olive oil

2tbsp soft brown sugar



Mix all the ingredients together in a large oven proof pan and cook in the oven for about 20-25 minutes at 200 degrees until slightly charred.


When cool enough to handle rub all the ingredients through a nylon sieve with a wooden spoon into a large bowl or saucepan.

add 3/4 pint of vegetable stock and a good squidge of tomato puree and heat in the saucepan.

Add chopped basil if using…

Stir in a swirl of natural yoghurt before serving!


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: