Tomatoes tomatoes tomatoes

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Top Conker

Tomatoes tomatoes tomatoes

Help, does anyone have a tomato soup recipe they'd care to share.
We went out to a party last night and came home with a huge bag of tomatoes and Annie has asked for tomato soup.


"almost" Heinz Tomato Soup

"Help, does anyone have a tomato soup recipe they'd care to share.
We went out to a party last night and came home with a huge bag of tomatoes and Annie has asked for tomato soup.

Bon Soir TC, hope you are both fine, try this.......

I know you can easily get "the" tomato soup over there, but this is delish...and add Coriander and a sprinkle of chilli flakes for the ultimate


Skinning tomatoes

Using a frying pan with a tight fitting lid, add 2 tablespoons of water, then slice the tomatoes in half lengthways and cover the base of the pan.

Put the lid on and heat on your highest heat for three minutes until the water boils vigorously, then turn off the heat and allow to stand for ten minutes with the lid on. Then take the lid off and when cool enough pull at the skins with fingers (HOT!) and a fork. They should slide off without any problem.

When there's a glut I do this to make 'tin of tomato' sized amounts for the freezer.


Skinning tomatoes 2

And I wanted to mention that you put them in the pan face down but I was rushing. With plums I sometimes slice off the very tops as that's where the skin is toughest.


Easy tom soup

3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
2 celery sticks, chopped
200g/7oz carrots, chopped
1 large sprig fresh thyme
750g/1&"189;lb ripe plum or vine-ripened tomatoes, roughly chopped
&"189; tsp sugar
salt and freshly ground black pepper
200ml/7fl oz passata
500ml/17fl oz vegetable stock
189;fl oz single cream
splash dry sherry

1.Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add veg (Except toms)and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan.
2.Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender.
3.Remove thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required.
4.Pour into large mugs or bowls and serve with fresh crusty buttered bread.
Nice and easy and no skinning!


Tomato and Carrot Soup

This is extremely simple and the addition of the carrot does seem to give it that creamy tomato soup, without the cream. In my humble opinion, much nicer than just tomato soup.



50g Butter
1 small onion – chopped
175g carrots – chopped
6 ripe tomatoes – peeled and chopped (make sure they’re really ripe)
50g plain flour
1 pint chicken stock (I use fresh chicken stock)
1 tsp castor sugar
1 tsp mixed herbs
&"189; tsp paprika
2 table tomato puree
Salt and pepper
1 clove of garlic (optional)


Melt butter and saut&"
233; onion and garlic, add vegetables and cook for a few minutes. Stir in the flour and add stock, sugar, herbs, paprika, puree and seasoning. Stir. Bring to the boil, reduce heat and simmer for 30 minutes. Puree through a sieve or liquidiser/processor.

Top Conker

Tomatoes tomatoes tomatoes

Thanks Guys,
I think I probably have enough tomatoes to try them all.
Will let you know how I get on.

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