This tomato soup recipe includes port to make a great tasting tomato and port soup. When looking at recipes for soup, this homemade tomato soup tastes fantastic.
Ingredients – Serves 4 | Cooking time 60 mins
- 80g unsalted butter or margarine
- 80g plain flour
- 30g sugar
- 4 medium-sized tomatoes
- 10g parsley stalks
- 2 fresh bay leaves
- 80g streaky bacon
- 80g carrots
- 100g tomato purée
- 80g onion
- Approx 1.6lt vegetable stock
- 80g port
- 200g double cream
- 60g croutons (for garnish)
- Small fresh basil leaves (for garnish)
- Salt and milled black pepper to taste
Mise en place
- Make the vegetable stock.
- Wash, peel and chop carrots into ½” dice. Peel and chop the onion into ½” dice.
- Cut the bacon into ½” dices.
- Cut the croutons and fry in shallow oil. Drain on kitchen paper and leave for the garnish.
- Wash the basil leaves, dry and put aside for the garnish.
- Blanch the tomatoes. Peel and deseed. Slice the flesh into fine julienne for garnish. Put the skins in the vegetable stock.
- Pour the stock into a saucepan, add the parsley stalks and bay leaves, bring to the boil and allow to simmer gently.
- Meanwhile, melt the butter in a heavy-bottomed saucepan over a medium heat, add the carrots, onion and bacon and sweat for about 5 minutes without colour.
- Stir in the flour to make a roux. Cook for a further 2 minutes, remove from the heat and add the tomato purée and stir in well.
- Return to the heat and slowly add the simmering stock until all the stock has been absorbed, stirring all the time.
- Add the sugar and season to taste. (Be careful with the salt because of the bacon, which can be a little salty sometimes). Simmer on a low heat for 45 minutes.
- Pass the tomato soup through a fine strainer into a clean saucepan. Check the seasoning and consistency. Bring the tomato soup to a gentle heat and add the port and cream (save a little cream for garnish). Simmer for a further 2 minutes.
- Ladle the tomato soup into warmed soup bowls, add the julienne of tomatoes to each bowl, drizzle over a little cream and garnish each bowl with a few fresh basil leaves. Serve with a small bowl of croutons.
Tomato soup – hints and tips
Leave out the bacon for a vegetarian tomato soup option.
For a more Mediterranean option, drizzle over the tomato soup with a little extra virgin olive oil rather than cream.