30 minutes Fresh Tomato Soup is a recipe worth bookmarking for a lunch for one of the lovely, warm summer days, which I do hope will soon visit us here in Guernsey. It’s been drizzling most of the day yesterday, but I refused to go down with any kind of a weather mood. Instead, I decided to celebrate the miserable, wet, first day of summer with this beautiful, simple and full of summer and fresh tomato juices soup. Hello Summer!
30 minutes, vegan, fresh tomato soup? Perfect!
You might remember that, just like garlic, toms have a very special place in my heart. This vegan, fresh tomato soup is an essence of light, fresh, truly revitalizing and wonderfully sweet tomato flavour. It is a bit like a fresh tomato bisque; perfect to enjoy slightly warm or at room temperature throughout the summer and the early autumn months. When you go shopping for tomatoes for this recipe pick the fully ripe, healthy, juicy and freshest tomatoes. Any variety you like – a mixture of different ones is great too!
In my fresh tomato soup, the tomatoes are not really cooked through properly and thanks to that they retain most of their fantastic, natural flavour.
The whole process takes only 30 minutes. The tomato skins don’t get the chance to soften during the very brief cooking and that’s why it is best to remove them beforehand. It can get a bit messy at first, especially if you’ve never peeled fresh tomatoes, but not too worry. After the first few ones it will go like a storm. You’ll find full instructions in the recipe below.
I sweat/fry onion, celery and garlic for good 15-20 minutes until they are nice and soft and then briefly process them with the raw tomatoes. The rest is pretty much seasoning and finishing this simple dish to your flavour. After returning the processed soup to the pan I quickly bring it up to boil and straight after take it off the heat. A nice dolop of creme fraiche, sprinkle of chives, fresh basil… this is what summer tastes like to me, my friends! Enjoy and share the love!
- 2 lbs mixed, fresh tomatoes
- 4 garlic cloves - roughly chopped
- 2 celery sticks - roughly chopped
- 1 medium red onion - roughly chopped
- 1 tablespoon apple balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt (garlic & parsley salt is best)
- 1 teaspoon white pepper
- ¼ cup chopped parsley
- ¼ cup chopped basil
- Serve with a dollop of natural yoghourt, sour cream, creme fraiche and fresh chives or spring onions
- Score each tomato with a sharp knife and place in a deep bowl.
- Boil a kettle and pour enough boiling water over the tomatoes so that they are all submerged completely. Leave the tomatoes in the hot water for about 5 minutes.
- Drain the hot water from the tomatoes and submerge them in a cold, tap water for a few minutes.
- In a deep pan, sweat onion, celery and garlic in olive oil, on medium heat for about 15-20 minutes, until they soften.
- While the onion, celery and garlic are cooking, peel the skin off your tomatoes off, halve each one and remove the hard tip of the tomato core. Try to reserve all the juices running out. When all done, place the tomatoes in a food processor, add the cooked onion, celery and garlic and process to desired consistency.
- Transfer it all back to the deep pan. Add salt, pepper, balsamic vinegar, parsley and basil. Bring it all up to boil and take off the heat straight after.
Love tomatoes? I know exactly how you feel, my friend! Try these amazing recipes and enjoy every mouthful of tomato & garlic flavour with me: Fresh Tomato Salsa, Tomato and Olive Salad, Avocado and Tomato Quinoa Salad, Delicious Guacamole (also with fresh tomatoes and garlic!), Crab, Avocado, Tomato and Spinach Salad and more coming soon, so stay tuned!