Tomato Soup

I hadn’t made made soup since I was at school. Whenever we wanted soup we bought a tin from the supermarket. However as we had rather a lot of tomatoes and they were ending up being thrown to the chickens I had a look how to make it. Simple. Why hadn’t I done it before? We are a family of stew lovers and over the winter I usually make one at least once a week. On Monday I decided to have a go with a few tomatoes that would be past their best the next day and we were pleasantly surprised by the lovely taste of the end result. Today I had a go with just yellow tomatoes and got a beautiful golden soup. There will be no stopping me now, until I run out of ingredients that is. The next experiment will be butternut squash soup as we have a few of those in store and then pumpkin. I will know better next season. I haven’t worked out yet how to keep it so we are eating it as I make it.

Chop the tomatoes and put into a saucepan. Add a little olive oil and cook the tomatoes for about five minutes. Use very ripe tomatoes for a better taste. Pass the soup through a seive with the back of a wooden spoon to get rid of the skin and pips. Season to your own taste. If the soup is too thick for you add a little water or vegetable stock. Carry on cooking the soup for a little longer stirring all the time. Serve with crusty bread. I know a lot of recipes suggest adding onion, potato etc but I prefer just the tomatoes. I have tried this method with other vegetables, whatever I have to use up and it always turns out to be very tasty.