Charred Plum Tomato and Plum Soup

Name: Charred Plum Tomato and Plum Soup
Yield: Serves 4–6
Ingredients: 8 ripe plum tomatoes, about 1½ lb / 680 g; 1 small onion, peeled and finely chopped; 2 tbsp olive oil; 1½ pt / 850 ml vegetable stock; 1 celery stalk, trimmed and finely chopped; 8 oz / 230 g ripe plums, stoned and chopped; 3–4 pieces sun-dried tomato; salt; basil; 4–6 tbsp soured cream or thick yoghurt; freshly ground black pepper; 4–6 tbsp soured cream or thick yoghurt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is one of my favourite vegetable and fruit soup combinations, and is best made at the end of the summer when tomatoes are at their sweetest and plums just coming into season.

Ingredients

8 ripe plum tomatoes, about 1½ lb / 680 g
2 tbsp

Soup
Vegetarian
Gluten-free
Summer

Method

Halve four of the plum tomatoes lengthways, and roughly chop the rest. Using a frying pan and a saucepan, put a tablespoon of olive oil in each. In the saucepan, cook the chopped tomatoes and vegetables with the pieces of sun-dried tomato until soft, but without really browning them. Fry the halved tomatoes in the frying pan until the skin has turned dark brown and then transfer them to the sau