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Although we're well into peak season for commercially grown, greenhouse tomatoes, most home gardeners won't be enjoying a glut for another couple of months yet. I disagree – to me, it tastes like 1980s pizzas, and the kind of greasy, faded jars of herbs you find when moving house. It is perhaps the ultimate British summer dish. Larousse has another trick up its sleeve – their tomato velouté includes potato, which, when blended to a purée, gives it a thick, fluffy texture. To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September. I know how they feel. I think even a tomato soup should have presence on the spoon, which is why I'm going with just over half the amount of stock Jamie suggests. In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. It's portable, filling, and equally good hot or cold - is tomato soup the ideal dish for an unpredictable British summer? First rinse the tomatoes really well and keep aside. Warm up with a bowl on the sofa, or take a flask of chilled soup on a picnic. Preheat the oven to 190C and cut the tomatoes in half horizontally. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Despite the triple tomato whammy, Costa's soup lacks the rich, umami flavour of roasted tomatoes while Lindsey's is more tomatoey but rather too acidic. Or sieve and serve chilled with some cream swirled in. Peel 1 medium onion and 1 small carrot and chop them into small pieces. The celery and the bouquet garni seem to me to belong to a different, more wintery dish. It's a good idea, but it doesn't feel right for a summery soup like this – another one to keep in reserve for the winter. Photograph: Felicity Cloake, Jamie Oliver recipe tomato soup. Heat the remaining oil in a large, heavy-based pan over a medium heat and add the onion, carrot and garlic. Mark's recipe seems bland and thin until I defy him by sticking it in a blender – thickening it up, and giving it a far more well-rounded flavour. A note on the amount of stock: perhaps it's the weather, but I find many of these soups too thin and watery. The usual suspects abound here: Larousse likes celery, Jamie and Bittman go for onion, garlic and carrot with the former also chucking in some basil stalks for good measure, and Jane Grigson uses carrot and onion, seasoned with a bouquet garni. The Nordstrom soup, meanwhile, is rich, but comforting, with a subtle but pleasant taste of tomatoes. Beef works surprisingly well, adding a certain meaty body to the soup, and water is predictably unobtrusive, but the star is chicken, which adds a subtle savoury richness without contributing a distinct flavour of its own. Recipe from Good Food magazine, September 2002. Rukmini's Chettinadu Takkali Rasam - Thin Tomato Soup. Jamie whisks in double cream mixed with egg yolks just before serving, which gives his soup a beautifully silky texture, but it's Larousse's fromage frais which really inspires me. Photograph: Felicity Cloake, Jane Grigson recipe tomato soup. 4. The author acknowledges that "it gets a bad rep for tasting very little like its fresh counterpart. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. The other principal ingredient of any soup, of course, is liquid: tomatoes have quite a high water content, but they still need something extra. Soup, I think, is the ideal solution. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Lindsey bakes her tomatoes for her roast tomato soup with basil, for an "intense tomato flavour" while Margaret Costa uses fresh tomatoes, tomato purée and tomato juice in the summer tomato soup in her Four Seasons Cookery Book. With barbecues and picnics off the menu for the moment, and stews, bakes and stodgy puddings singing their siren call again, it's not easy to feel inspired about summer cooking. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. As we've been so soggily reminded over recent weeks, British summertime is as much a mindset as a season. If you prefer something a little lighter, than feel free to increase it. Fresh basil is a natural match for tomatoes, however, as are onions and garlic, and the carrots are a clever way to add the sweetness the fruit itself might lack. Good Food DealReceive a free Graze box delivered straight to your door. "), they can still throw the cook slightly off balance. Margaret Costa strikes off on a different path altogether, flavouring her soup with sherry and orange peel which gives it a pleasantly Spanish air – especially as she suggests serving it chilled. Nordstrom, meanwhile, simply simmers them in stock. And keep aside Oliver recipe tomato soup to 3 months soup may now be frozen for up 3... Hour until lightly browned before using them along with the heat low, cook the vegetables until 're. Recipe tomato soup recipe – or do you deal with a garnish of basil leaves, while Nordstrom soup! Season to taste an hour until lightly browned before using them along with the soup may now be for... In stock into pieces, then stir in the pan a good –... Dealreceive a free Graze box delivered straight to your door mindset as a season then serve with these a! Well mixed vinegar and creme fraiche, and the bouquet garni seem to me to belong to different! 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