Tomato Soup
A delicate, classic tomato soup that emphasizes the pure flavor of ripe tomatoes. This recipe uses a traditional method of stewing tomatoes with aromatics and passing them through a sieve to achieve a smooth, thick consistency similar to pea soup.
Ingredients
- 2 large bulbs Shallots, sliced (Or 1 medium onion, though shallots are preferred)
- 2 tbsp Butter (for frying)
- 1 leaf Dried bay leaf, broken up
- 0.25 tsp Dried thyme (Original calls for a 'saltspoonful')
- 0.125 tsp Nutmeg, freshly grated (A very small quantity)
- 12 whole Ripe tomatoes (Approx. 1.5kg to 2kg)
- 0.5 cup Vegetable or Chicken Stock (Use sparingly; just enough to moisten)
- 1 tbsp Butter (to finish)
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
- 1Slice the shallots thinly. Cut the tomatoes in half horizontally and squeeze them gently to remove the seeds (pips) and excess watery juice. Roughly chop the tomato flesh.
- 2In a soup pot, melt the frying butter. Add the sliced shallots, broken bay leaf, thyme, and grated nutmeg. Fry gently until the shallots begin to turn color (light golden), but do not burn them.
- 3Add the prepared tomatoes to the pot. Moisten with a very small amount of stock (start with 1/2 cup). Cover and let stew gently until the tomatoes are completely tender and breaking down.
- 4Remove the pot from heat. Rub the entire mixture through a wire sieve or food mill into a clean bowl or back into the rinsed pot. This removes the skins and bay leaf pieces while creating a smooth texture.
- 5Return the soup to the heat. Check consistency; it should be thick like pea soup (add a splash more stock only if absolutely necessary). Stir in the finishing butter to soften the flavor. Season with salt and pepper to taste.