Quantcast
Channel: The Seventy Fifth
Viewing all articles
Browse latest Browse all 69

TLC  Soup

$
0
0

Growing up, if ever I was ill there was always one thing I would long for – a large mug of steaming Heinz tomato soup. Here in Paris I am always distraught not to be able to reach for that comforting red tin when I’m feeling low, so instead I’ve created a substitution to satisfy that warm tomatoey craving when I’m away from home. I know that replicating the fluorescent orange recipe so unique to Heinz is an impossible feat, and I am not claiming this version is remotely  similar. What I can guarantee however is that it’s packed with a lot more goodness than can be found in any sachet, packet or tin.

Although it’s not an essential step, I find roasting the tomatoes first gives them a really lovely sweetness and depth of flavour. I use Marmande tomatoes as they are plentiful and cheap at my local market, but any large vine tomato will do.

Incidentally if you have never visited the market at Bastille then I can’t recommend it enough. It is one of the largest in Paris and the atmosphere, along with all the incredible fresh produce, is so vibrant and quintessentially French.  Market days are Thursday and Sunday mornings until about 2pm.

IMG_3061 (null) (2) (null) (null) (1) (null) (3) (null) (4)

 

Ingredients:

6-8 large tomatoes
1 packet of cherry tomatoes (plum are the best)
2 leeks, finely chopped
4 medium carrots, finely chopped
1 large white onion, finely chopped
2 capsules chicken stock (or vegetable stock)
2 x 450g tin of plum tomatoes
squeeze of tomato puree/paste
small bunch of thyme
1 bay leaf
large handful of basil leaves

Method:

Arrange the large tomatoes on a baking sheet or in a large roasting tin keeping the stalks on, and pierce each before roasting in the oven at 200°C.

Meanwhile in a large pan gently sweat the leeks, carrot and onion in a small amount of oil until they are softened. Next add the tinned tomatoes, the tomato puree and the whole tomatoes from the oven (keep the stalks on- trust me they add to the flavour!)  and the stock. Then add your herbs (excluding the basil) and bring to the boil before reducing the heat to a simmer and finally adding the cherry tomatoes to cook gently in the hot broth.

Once the cherry tomatoes are cooked remove the pan from the heat and allow to cool slightly before blitzing in a blender along with the fresh basil leaves until smooth.

This makes a large batch but it keeps well in the fridge covered or equally it can be frozen in small containers and defrosted for a quick hassle-free lunch or when you just need a bit of TLC.

(null) (5)

Images and recipe by Emma Mitchell



Viewing all articles
Browse latest Browse all 69

Trending Articles