Homemade Tomato Soup

This homemade tomato soup recipe is a favorite with just about everybody.

It's easy to make and tastes great. This soup is perfect in winter, but it's also great at any other time of the year too.

Once you make your own tomato soup and realized how easy it is and how great it tastes, you'll never go back to the taste of tinned tomato soup again.

There are several variations of home made tomato soup, so be sure to experiment with the flavors and richness that you prefer.

Traditional Homemade Tomato Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 clove of garlic
• 1 carrot
• 6 tablespoons of double cream
• 1 teaspoon of red wine vinegar
• 2 egg yolks
• 2 pounds (approx 1 kg) ripe tomatoes
• 4 cups chicken stock (or vegetable stock) homemade chicken Stock
• Fresh basil leaves

Method

1. Chop the onion finely and grate the carrot. Crush the garlic and break the basil into rough pieces.



2. In a large soup pot, add the olive oil, carrot, onion, garlic and basil. Cover with a lid and allow these ingredients to cook over a low heat for around 10 minutes. Stir them occasionally.



3. In a separate bowl, whisk the cream, red wine vinegar and egg yolks and leave them to one side while you work on the soup.



4. Boil some water and place into another bowl. Drop the tomatoes into the boiling water for 20 seconds and you'll notice the skins come off really easily.



5. Peel the tomatoes and then chop the tomato flesh into pieces.Add the tomatoes to the soup pot and add 4 cups of stock.



6. Put the lid back on and simmer these ingredients for a further 20 minutes. Stir occasionally.



7. After 20 minutes, remove the soup from the heat and pour into a heat-proof bowl then puree the soup to a smooth consistency.



8. Pour the soup back into the soup pot and bring it back to a gentle simmer. Add salt and pepper to taste at this point.



9. Just before you're ready to serve your homemade tomato soup, stir the cream mixture through it until it's well combined. Be careful not to allow it to boil at this point.



10. Ladle your soup into bowls. Drop a small spoonful of cream into the center of the soup and swirl the spoon around the soup once to give a creamy swirl effect.



11. Top with a little bit of finely chopped parsley.

Homemade Tomato Noodle Soup Recipe

This variation on the traditional tomato soup recipe includes noodles to create a more filling, rich creamy soup.

Ingredients

• 1 tablespoon olive oil
• 2 leeks
• 2 pounds (approx 1 kg) ripe tomatoes
• 1 bay leaf
• 1 teaspoon tomato puree
• 1 cup chicken stock- homemade chicken Stock
• 2 garlic cloves
• 1 1/2 oz (50g) vermicelli or spagettini - homemade noodles
• 1/3 cup chopped parsley
• Cream to serve

Method

1. Chop the leeks and garlic finely. Add the oil to a large saucepan or soup pot. Add the leeks and garlic and cook until they begin to soften.



2. Peel the tomatoes by dropping them into a bowl of boiling water for around 30 seconds. Then chop the flesh roughly. Place them into a food processor or blender and blend them until they become pulpy.



3. Chop the parsley and add the tomatoes, stock and chopped parsley to the soup. Allow them to simmer gently for 15 minutes.



4. Transfer the soup to a heat proof bowl and puree until smooth. Pour back into the soup pot and bring heat back up until the soup is simmering gently again.



5. Break the noodles into short lengths and add them to the soup. Cook for a further 8-10 minutes or until the noodles turn tender. Add salt and pepper to taste.



6. Ladle your soup into bowls. Drop a dollop of cream into the center of the soup and swirl with a spoon lightly. Sprinkle a little bit of chopped parsley over the top and serve immediately with fresh bread. Enjoy!

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