After a recent trip to see my Dad in N Ireland, I came back to Scotland laden with produce from my Dad’s garden, including an array of Dad’s own jams and marmalades, cucumbers, green peppers, and some plump, and beautifully red tomatoes from his greenhouse. I knew I wanted to make a tomato soup with the tomatoes. There is something so comforting about a bowl of tomato soup, especially at this time of year – it really is like a hug in a bowl!
I have tried a couple of recipes for tomato soup over the years, but have not really found a winner, until now…
I came across a recipe by Rachel Allen in her book Home Cooking. I love how simple this recipe is. The oven does all the work for you, roasting off all the dry ingredients before adding in some stock and blending. Roasting the vegetables brings out the most beautiful rich and sweet flavours from the tomatoes, onions and garlic, and fills your kitchen with a heavenly aroma. I have adapted the recipe a little to my own liking. I hope you like it as much as I do…
NB – this recipe works best when your tomatoes are very ripe.
NB – the best way to skin the tomatoes is to make a small nick on the base of each tomato using a sharp knife, and place in a large bowl. Cover the tomatoes with boiling water, leave for 1 minute, or until you see the skin starting to peel away from the flesh, then transfer to a bowl of cold water. Once cool enough to handle the skin should just slip away from the flesh.