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Tomato soup recipe And Books

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Tomato soup recipe and books

So you would like to know how to make Tomato soup recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


tomato soup

How good the soup is depends completely on how tasty the tomato is. Made in a Mediterranean country from very ripe tomatoes it tastes of ambrosia. Made from imported Dutch tomatoes in the winter months it is a waste of time. Made from your own backyardgrown tomatoes? Yes that is worth doing. The secret I am convinced is to use not only the calyx but a bit of green leaf as well for it is in the leaves that the source of the evocative tomato aroma lies. But do not use too much for the leaves like rhubarb leaves are toxic.

1350g ripe tomatoes with calyx
small tomato leaf
75ml dry sherry or white wine
sea salt and freshly ground black pepper
generous handful of basil

Puncture the skins of the tomatoes and place in a large saucepan with the leaf sherry (or wine) and seasoning.
Cover and leave over a very low heat for 1015 minutes until the tomatoes are cooking in their own juices.
Leave to cool then put the whole soup through a sieve.
Discard skins and pips; taste and adjust the seasoning.
Place the basil leaves in a blender and add a little of the soup
Blend to a puree and reserve.
Chill the soup.
Serve in individual bowls with a little of the basil puree poured into the centre of each bowl.

This Recipe Serves 4

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Tomato soup recepie. Check out these great recipe books and learn how to make Tomato soup!
View Recipe Books - Tomato Recipe


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