How to make the ultimate tomato soup
After giving us a tomato masterclass earlier, we’re back in the Isle of Wight with Phil - where he’s putting their delicious produce to good use. He’ll be making us a delicious tomato soup, served with crusty bread.
Serves 4
Ingredients:
800g ripe, tasty vine tomatoes (halved)
4 cloves garlic, finely chopped
2 tbsp tomato puree
4 tbsp olive oil
600mls water
2 x 10g vegetable stock cubes
Cornflour and water mixed together
Pinch of salt
Pinch of sugar
balsamic vinegar
ground pepper
100ml single cream
Method:
1. Preheat the oven to 200C, Gas mark 6.
2. Place the tomatoes, garlic, tomato puree and olive oil into a baking tray. Cook for 20 minutes to shrivel up by roughly half, this helps to intensify the flavour.
3. Once cooked, place the tomatoes into a saucepan and then add the water and stock cubes. Bring to the boil and simmer for 10 minutes.
4. Liquidise the soup and pass through a fine sieve.
5. Reheat the soup and then add a little cornflour and water to thicken slightly, then season well with salt, sugar, balsamic vinegar and pepper.
6. Add the cream and serve.