Cream of tomato soup

[Millymollymandy]

OK Big Al I am going to google when I get a mo, but I just wondered if anyone had a tried and trusted recipe they could post - or is it as simple as just making tomato sauce then bunging cream in it? I've never thought about how you get tomatoes to something that looks and tastes like Heinz cream of tomato soup but that's kind of what I'm aiming for!

Then I can use up my frozen/bottled tomato glut as soup in a mug to go with my lunchtime sarnies.

[Big Al]

OK Big Al I am going to google when I get a mo, but I just wondered if anyone had a tried and trusted recipe they could post - or is it as simple as just making tomato sauce then bunging cream in it? I've never thought about how you get tomatoes to something that looks and tastes like Heinz cream of tomato soup but that's kind of what I'm aiming for!

Then I can use up my frozen/bottled tomato glut as soup in a mug to go with my lunchtime sarnies.

Actually it will be difficult to find a good tomato soup recipe.

Fry some onions off in a pan for a few minutes then add a couple of garlic cloves and fry gently for a few minutes until onions and garlic are translucent but not burnt or brown. Add a and a handfull of fresh herbs of your choice, I like basil and parsley and a couple of kgs of peeled and chopped tomatoes or use your glut. If you don't have much liquid in the toms put in some veg stock and bring to the boil and then return to a simmer for 20 minutes. Blitz everything up together in a food processor and leave to cool. Add the cream just before serving and reheat.

For those who are perplexed about the cryptic bit to me, it is because I get wound up by people asking mundane "how do I " questions instead of doing a basic google search first.

[boboff]

How do I Google?

[MKG]

I think even Heinz soups taste nothing like Heinz soups used to taste. I suspect that the demise of monosodium glutamate may be to blame.

Mike

[oldjerry]

For some reason I make the soup in our house,the tomato doesn't have that weird Heinz taste( For the reasons Mike suggests).I use the same recipe as Al but add an immense dollop of tom paste,a bit of Veg stock,sugar(as with any cooked tomato) and cream,or full fat milk.

[Millymollymandy]

OK I'm gonna try that, thanks all of you. I just wasn't sure about adding cream or milk to tomatoes as they are very acidic and didn't know if it would 'go' or not. I do make lentil and tomato soup and spicy tomato soup with lemongrass but they don't go so well drunk out of a mug. I have tons of sauce already made which is just (mostly) cherry toms with pips sieved out. Have endless amounts of basil too - won't grow so many plants this year of either.

[Millymollymandy]

Oh look a 'normal' recipe from Heston.

http://www.bbc.co.uk/food/recipes/cream ... soup_80464

[yvette]

I always put a couple of carrots in my tomato soup as it adds a bit of natural sweetness.

[Green Aura]

Or a red pepper.

[Millymollymandy]

My cherry toms are really sweet anyway so the last thing I need is sugar or added sweetness.

I didn't like it with cream in. It seemed much as I had thought, like you wouldn't have pineapple or oranges with cream on - just sort of doesn't go with acidic things.

Oh well back to the spicy soup and will leave Mr Heinz to make my sickbed meals.

On a plus note I am not dead yet and this was soup made from my bottled (but not water bathed) tomato juice/sauce.

[Berti]

most of my "cream of" soups are based on a roux with stock as liquid.
so my tomato "cream" soup is just that , with tomato puree, and whatever herbs/ spice you like.
and cheap too :)

[Millymollymandy]

That's interesting Berti, I might try that next.

[Zech]

There's a fabulous recipe for tomato sauce here: http://cakeinthecountry.com/2010/05/08/ ... o-amazing/ (which was pinched from somewhere else, I think, but that's where I found it). For soup, I make that with extra water. If you want it smooth, either blitz or push through a seive. You could add seasonong (garlic, basil, oregano, etc.) but it's very nice with none. The huge quantity of butter gives it a very creamy consistency - not far off Heinz, but better

[Millymollymandy]

Well I suppose all that butter is no worse than all that cream......

I do usually try to make my soups as healthy as possible and never use butter, only a bit of olive oil if necessary.

[Millymollymandy]

Finished off the tomato soup with a bit of added tinned tomato juice (used toms in pizza base Sunday) with left over reheated garlic bread - why is it both the garlic bread and the soup were much nicer 2nd time around?