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Barefoot Andrew

Tomato soup


  • 1.3-1.6Kg ripe tomatoes

  • 400ml chicken or veg stock

  • 45ml / 3 tbsp sun-dried tomato purée.

  • 30-45ml / 2-3 tbsp balsamic vinegar.

  • 2-3 tsp sugar.

  • small handful of fresh basil, plus extra to garnish.

  • s&p.

  • crème fraîche.


  1. Plunge tomatoes into boiling water for 30 seconds, then refresh in cold. Peel off the skins and quarter the tomatoes.

  2. Put them in a large pan and pour over the stock. Bring to the boil, reduce the heat, cover and simmer gently for 10 mins until the tomatoes are pulpy.

  3. Stir in the tomato purée, vinegar, sugar and basil. Season with s&p, then cook gently, stirring, for 2 mins.

  4. Process the soup in a blender, then return reheat gently.

  5. Served topped with croutons, a spoonful of crème fraîche, and garnished with basil leaves.


Use a sharp knife to cut a cross in the base if each tomato before plunging into the boiling water. The skin will then peel back easily from the crosses.

That's what the recipe says anyway. I didn't bother with skins removal; I just quartered the toms and went straight to step 2.
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