This year we have had so many tomatoes, I’ve made a lot of soup with the recipe my mother always used. It is very simple and is done in the microwave. The quantities make about 2 ½ pints of soup.
- 1 oz butter
- medium onion
- 1 ½ lbs tomatoes
- 1 ½ oz plain flour
- 2 tablespoons tomato puree
- ¼ teaspoon celery salt
- 1 teaspoon caster sugar
- 1 teaspoon dried basil
- ½ pint milk
- salt and pepper
- ¾ pint hot chicken stock
Start by chopping an onion. Add to a mixing bowl with 1 oz butter. I use a mixing bowl as that is perfect for holding all the ingredients. Cook in the microwave for four minutes.
While that is cooking, roughly chop 1 ½ pounds tomatoes and add to the butter and onion mix when it is done. My tomatoes are small cherry tomatoes, but any sizes are fine.
Now add the flour, tomato puree, celery salt, caster sugar, dried basil, milk, salt and pepper to the mix. Stir the ingredients together.
Return the bowl to the microwave and cook for a further ten minutes. I cover the bowl with a pyrex lid from a casserole dish to prevent splashes in the microwave.
Meanwhile prepare the stock. I use three chicken oxo cubes dissolved in ¾ pint of very hot water. When the tomato mix has finished cooking in the microwave, remove and stir in the hot stock.
The soup is now cooked. It needs to be liquidised and then sieved to remove the pips and skin. My liquidiser is only small so I do a small amount at a time, then put that into the sieve so it can be draining while I liquidise the next portion.
Squash the pips and skins gently against the sieve so that the liquid goes through but nothing else.
The soup is now complete and ready to eat.
I usually eat some straight away and freeze the rest, ready to eat on those cold winter days to bring back the memories of summer. Enjoy!