Fresh Tomato Soup

5
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I use vegetable broth in this recipe, but you can use chicken broth if you prefer. If you cannot find sun-dried tomato paste, you can use the same amount of oil soaked sun-dried tomatoes, just crush them well. I serve this with toasted garlic bread."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (486.9 g)
  • Calories 106.4
  • Total Fat - 3.5 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 10.3 mg
  • Sodium - 491.7 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 12.8 g
  • Protein - 3.2 g
  • Calcium - 47.5 mg
  • Iron - 1.1 mg
  • Vitamin C - 47.6 mg
  • Thiamin - 0.1 mg

Step 1

Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel off the skins and quarter the tomatoes.

Step 2

Put them in a large heavy pan and pour in the broth.

Step 3

Bring this just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.

Step 4

Stir in the sun-dried tomato paste, vinegar, molasses and basil.

Step 5

Season with salt and pepper, then cook gently, stirring, for 2 minutes.

Step 6

Process the soup with an immersion blender or in a blender in batches, then return to the pan and reheat gently.

Step 7

Serve in bowls topped with cream fraiche and garnish with basil leaves.

Tips & Variations


No special items needed.

Related

Tisme

I made my own vegetable stock for this recipe and the only substitute was that I used brown sugar instead of Molasses but everything else was as per recipe. This was really wonderful soup. There is only one canned tomato soup I will eat and this recipe is so very close to it. Fantastic flavours and so very easy to make. The worst part is peeling the tomatoes. The seeds did not break down with the immersion blender so next time I will use the food processor, but then again seeds were really not a problem as, I removed a lot of them whilst peeling and the few that were left added a nice texture to the soup anyway. Served with fresh bread this made for a perfect light meal for us last night. A recipe I will be certainly be making again.

review by:
(28 Mar 2015)