Home-made tomato soup? A bit silly perhaps to try an improve on a tin of Heinz Cream of Tomato . But that is reserved for bitter winter evenings, accompanied by eggy-cheese-sandwiches; soul food.
But tomatoes and orange go well together – and this works as a flavoursome soup for when there’s a glut of fresh tomatoes.
- 1 large onion, chopped
- 1 carrot and 1 medium potato, peeled and diced
- 2lb/1kg ripe tomatoes
- 1½ pints/900ml water or vegetable stock
- salt and pepper
- 1 small orange
- Sauté the onion, carrot, and potato in oil or butter until soft and sweet, but not coloured.
- Chop the tomatoes roughly, and add, with the stock, salt and pepper. Simmer for about 30 minutes until the vegetables are tender. Blend until smooth in a liquidiser/food processor.
- Use a zester to remove the rind of the orange, and squeeze the juice.
- Reheat the soup, and just before serving, stir in the juice.
- Serve in bowls, with a wee sprinkle of the orange zest.