Recipe for home-made tomato soup?

Have loads of tomatoes coming on in the greenhouse - how do I make tomato soup with them?Recipe for home-made tomato soup?
Fresh homemade tomato soup, nothing like it. Ideal when tomatoes are in season and plentiful. If prepared with vegetable stock it will be suitable for vegetarians





3 lb ripe tomatoes, peeled and chopped


1 large onion, peeled and finely chopped


1 clove of garlic, crushed


1 large potato, peeled and grated


fresh basil leaves


2 - 3 cups chicken or vegetable stock


1 tablespoon tomato pur茅e


salt and freshly ground pepper to taste


1 tablespoon of olive oil


a knob of butter





peel the tomatoes ( place tomatoes in to a bowl and pour boiling water over, leave a few seconds, the peel should come off easily )





sweat the chopped onion in the heated olive oil until soft





add the chopped tomatoes, tomato pur茅e, crushed garlic, salt and pepper some of the basil leaves and stir





pour the stock over it and let it simmer for 30 - 40 minutes





grate a potato into the soup and let it simmer another 10 -15 minutes





blend it until smooth, if no pips are required push through a sieve





let some butter melt in the soup





decorate with basil leaves serve with olive foccacia. Delicious.





Bon App茅titRecipe for home-made tomato soup?
TOMATO AND BASIL SOUP





1 medium onion


1 tablespoon olive oil


2 large cans whole tomatoes or a dozen or so fresh roma and hothouse


4 cups chicken broth


6 sprigs basil tied with string


1 teaspoon minced shallot


2 teaspoons balsamic vinegar


1 cup heavy cream


salt and freshly ground black pepper


basil leaves sliced in thin strips





Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.


Tie basil together with twine (or just slice into strips).





Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.





Remove basil bunch (if used) and puree soup mixture.





Heat soup, add balsamic vinegar and stir in heavy cream.





Serve with a basil garnish.





Also delicious served cold!
follow the links





http://www.recipezaar.com/12438





http://frenchfood.about.com/od/soupspota鈥?/a>





http://allrecipes.com/Recipe/Garden-Fres鈥?/a>





happy cooking
Get the tin opener....in the words of Gordon Ramsey.......DONE!
Here's a great recipe I was taught many years ago:





Firstly. get some tomatoes and mash them up and collect their juice.















































That's it.
Here is a couple - hope it helps








HOMEMADE TOMATO SOUP





1/2 can whole peeled tomatoes


1 can tomato sauce with basil


onion, as desired


garlic, as desired


basil leaves


oregano (fresh or dried)


1/2 cup milk


10 Ritz crackers


Parmesan cheese (optional)


extra virgin olive oil





Saut茅 onion, oregano, basil, and garlic in the pot you plan to make the soup in. Once onion is clear, add the strained whole peeled tomatoes. Stir. Then, add the can of tomato sauce. After this has come to a boil, add milk. Stir immediately.


Grate the Parmesan cheese and crackers. Add all of this mix into a blender (or you can use a hand blender directly in the pot).





Blend until mostly smooth (it's okay to have a few chunks). Pour into bowls and serve with extra cheese on top.





HOMEMADE TOMATO SOUP





1 qt. home-processed tomatoes or substitute 1 lg. can crushed tomatoes


1 tbsp. baking soda


1 1/2 qt. milk


Salt and pepper


Seasonings to taste





Heat tomatoes until hot. Add 1 baking soda; tomatoes will be foamy. Add milk and seasonings, salt and pepper. Serve sprinkled with crushed saltine crackers.





Have you thought about freezing some its easy.








How do I? ...Freeze


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Freezing


Tomatoes


Preparation 鈥?Select firm, ripe tomatoes with deep red color.





Raw 鈥?Wash and dip in boiling water for 30 seconds to loosen skins. Core and peel. Freeze whole or in pieces. Pack into containers, leaving l-inch headspace. Seal and freeze. Use only for cooking or seasoning as tomatoes will not be solid when thawed.





Juice 鈥?Wash, sort and trim firm, vine-ripened tomatoes. Cut in quarters or eighths. Simmer 5 to 10 minutes. Press through a sieve. If desired, season with 1 teaspoon salt to each quart of juice. Pour into containers, leaving headspace. Seal and freeze.





Stewed 鈥?Remove stem ends, peel and quarter ripe tomatoes. Cover and cook until tender (10 to 20 minutes). Place pan containing tomatoes in cold water to cool. Pack into containers, leaving headspace. Seal and freeze.
boil the tomatoes and let them cool. peel the skin and spice to your taste. I like garlic and just a small touch of sage. Italian spices fresh will make a mama happy