Fresh tomato soup

Name: Fresh tomato soup
Yield: Feeds four
Ingredients: 2 tbsp olive oil; 2 onions, sliced into rings; 2 garlic cloves, smashed; 2 litres (3½ pints) vegetable broth or water; 1 kg (2 lb) ripe tomatoes; sea salt and freshly ground black pepper; 2 litres (3½ pints) vegetable broth or water; 20 fresh basil leaves; sea salt and freshly ground black pepper; 1 tbsp finely chopped parsley

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

This recipe must have been the original version, before they thought to can it. If you like, you can whizz it in the blender, put it through a food mill, or best of all, leave it in its natural, smashed-up state. If your tomatoes aren’t summer-ripe and juicy, add a spoonful of tomato paste with the broth or water.

Ingredients

2 tbsp olive oil
2 garlic cloves, smashed
2 onions, sliced into rings

Summer
Soup
Gluten-free
Vegan

Method

Heat oil in frypan and gently cook onion and garlic for 30 minutes, until soft and sweet. Fish out the garlic and discard. Cut tomatoes in half, squeeze out seeds and juice, and chop the flesh roughly. Add tomatoes to onion and cook for five minutes over high heat. Add vegetable broth or water and bring to the boil. Simmer for 5 minutes. Taste for salt and pepper and adjust flavour. Return to p