Summer Tomato Soup

This fantastically easy recipe totally highlights the essence, freshness & goodness of the summer tomato. The idea came when I’d recently read a recipe from cookbook author and restaurateur, Jacob Kennedy, based in the UK. In his Bocca cookbook, he has a recipe for a fresh tomato sauce – which I simply adjusted to make this soup.

After all, I had to DO something with all the tomatoes I’d picked up at my local market. The massive & overflowing basket of redness simply called out to me – but then I figured with the season being so short, I would consider it a windfall.

After using them in all sorts of salads, then stuffing and roasting a few, let’s just say the remainder were getting to be very ripe.

Hence the soup…

This, as Jamie Oliver would say, is a doddle to put together. Apt, actually, considering Jacob Kennedy also resides in the UK~

If you’ve never made soup before, this is a good recipe to start with. There’s very little chopping involved… you simmer, puree and strain. You’ll notice there’s no liquid added – the fresh tomatoes have all that’s needed.

For adding garlic, onion and fresh herbs. I used what I had: red onion (any onion would do here) whole cloves of garlic (no need to chop) and fresh thyme (basil, parsley and even fresh marjoram would also be lovely!) Just be judicious with your quantities.


Summer Tomato Soup

This IS the time to make this – so don’t even try it in winter, when what is offered for a fresh tomato is merely a pale imitation. You won’t find a more easy or forgiving recipe, so if even if you’re a kitchen novice, do give this a try. Easily vegetarian and vegan, by using tomatoes at their peak, if won’t need much of anything else. If you care to, you could always finish with a bit of cream – but it’s really not needed. Serves 2 – 4, depending on cup or bowl size~

1 1/2 lb. approx. fresh summer tomatoes
1 small onion, peeled and cut into quarters
1 – 2 cloves garlic, peeled and ‘smashed’ (too much will overpower the tomatoes)
Salt, to taste
Freshly ground black pepper, to taste
Fresh herbs: thyme, basil, marjoram, etc. your choice, small handful
Small amount of cream, your choice (optional)

Roughly chop up the tomatoes, discarding the core.

Add tomatoes, onion, garlic and a sprinkle of salt & pepper to an appropriate sized pot and put on the heat. Bring to a boil, then cover and simmer for approx. 35 minutes, stirring occasionally.

Taste for seasoning, then add chopped herbs, and more salt & pepper as needed. Simmer for another 10 or so minutes – check for taste and consistency. If you find it too thin, cook a bit longer.

Let the soup cool somewhat, then puree using a hand blender or stand blender (if you use the latter, let the soup cool further before blending). Strain the soup through a fine sieve – you’ll want to remove the seeds and small pieces of skin.

Stir in a dash of cream if you’re feeling extravagant and/or don’t care about calories. But don’t use too much – otherwise you’ll mask the lovely freshness of the tomatoes.