This simple soup tastes like summer to me. Use the tastiest tomatoes you have – for this one I used a mixture of Beekist Sunshine Selection and Chef’s Selection tomatoes. The combination of the different tomatoes really comes through in the soup, which you can eat either hot or cold.
Fresh Summer Tomato Soup
Ready in 30 mins. Serves 4 as a main (6 as a starter)
- 1kg fresh tomatoes
- 1 1/2 cups stock (I used vegetable to make the recipe vegetarian-friendly)*
- 2 medium red onions
- 2 large cloves garlic, finely chopped
- 2 cardamom pods
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon oregano (fresh or dried)
- 10 large leaves fresh basil
- Sea salt and freshly-ground pepper, to taste
Place tomatoes in a pan of boiling water for 3-4 minutes (depending on size) to scald. When skins split, remove with a slotted spoon and when tomatoes are cool enough, remove skin.
Chop tomatoes roughly and place in a large saucepan with stock, onions and garlic. Bring to the boil and reduce to a simmer for 10 minutes to allow flavours to blend.
Using a pestle and mortar or small blender, grind cardamom, fennel and oregano until finely crushed. Remove any large husks, and add to mixture. Stir to combine and continue cooking for another 10 minutes. Tear basil with your fingers so it bruises and you get maximum flavour, and season with salt and pepper.
Blend soup with a hand-blender until you have the desired consistency. I like mine a bit chunky, so it has a bit of bite to it – this is especially tasty if you’re eating the soup cold.
Serve with crusty bread.
* Check stock is gluten free if required.