This Tomato Soup Recipe came about at the end of Margaret's tomato growing season when we were overrun with ripe fresh home grown tomatoes.
There are only so many tomatoes that I can eat in a salad or just as fruit (the smallest tomatoes are like cherries, and I eat them almost by the handful) so I tried making my own tomato soup.
This low calorie recipe is the result.
There is an Italian saying that translates as "Buy the best ingredients you find or afford, and be kind to them."
This recipe follows that ideal and the results are mouthwateringly good.
To make 2 servings:
350g fresh Tomatoes
450ml Vegetable Stock
2 cloves Garlic
1 medium Potato, chopped or grated
15ml Tomato Puree
Salt & Pepper to taste
Around 137 KCal per serving
Halve the tomatoes and place them on a baking tray, cut sides down.
Put the garlic cloves on the tray as well, there is no need to peel them first.
Put in a hot oven and bake for 20 minutes.
While the tomatoes are baking cook the potato in the stock.
I roughly chopped the potato so it took a few minutes to cook but grated potato would take less time.
When the tomatoes are baked remove them from the oven. The skins will come off easily and the flesh can be added to the stock.
Squeeze the garlic cloves with a knife blade to extract the roasted flesh and add to the soup. Add the tomato puree and stir well over a gentle heat.
Use a hand blender or food processor to blitz the soup to a smooth consistency. Season with salt and freshly ground black pepper.
There you have it, my tomato soup recipe. You could add basil if you like and a spoonful of cream would be indulgent but nice.
Enjoy it hot anyway.