Growing up, I never liked tomato soup. I loved grilled cheese and tomato soup day in the cafeteria, but only because of my extreme love for bread and cheese. I’ve recently discovered my love for a good tomato soup, especially if it’s full of basil.
I decided to try out Jamie Oliver’s recipe for tomato soup and was really pleased with the results. My husband even liked it, even though at first he wasn’t really excited about the whole tomato soup thing. Here is the recipe, with my novice cook edits and comments:
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 1 carrot, peeled and coarsely grated
(I put the onion, garlic, and carrot in my food processor to speed up the process)
• a handful of fresh basil, leaves picked, stalks finely chopped
(since I love basil, I used a LARGE handful)
• olive oil
• 6 tablespoons double cream (I substituted FAGE 0% yogurt for a lower-fat version of this recipe and really loved it)
• 1 teaspoon red wine vinegar
• 2 egg yolks
• 1kg super-ripe tomatoes (this is about 6 large tomatoes)
• 1.1 litres chicken or vegetable stock (37 oz or about 4 1/2 cups)
sea salt and freshly ground black pepper
Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan, and simmer gently without colouring for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the veg are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. (I skipped this step and just added the tomatoes to the boiling broth/veg mixture because I like the flavor that the skins add to the soup.) Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. At this point it’s nice to purée the soup using either a food processor, a liquidizer or a hand-held blender, but be careful as it will be hot. (I used my actual blender, but man do I wish I had an immersion blender.) Once you’ve puréed the soup, put it back into the pan, bring it back to a simmer, and season very carefully with salt and freshly ground black pepper.
Just before serving, to enrich the soup and give it a shine and silky texture, whisk in the cream mixture (don’t reboil it after adding the egg yolks or it will scramble) and serve straight away, sprinkled with a few torn-up basil leaves, if you like.