We are over half way through November now so it’s getting colder and darker. Why not cheer yourself up with some tasty delicious homemade tomato soup?
Tomato soup is a popular choice for many people when deciding what soup to have. In fact some people like my partner, and even myself when I was a child, will only eat this flavour of soup. So, wouldn’t it be nice to know how to make it yourself? Homemade soups are undoubtedly the best soups, as they’re so much tastier and healthier than supermarket tin can varieties. And, let’s face it, what’s a better winter warmer than a hearty bowl of tasty soup?
Little note for lactose intolerant readers: My Stepdad can’t have dairy milk so I experimented with using coconut milk instead, and it came out quite well. So I’d recommend trying that if you have the same issue!
- 6 regular tomatoes
- 200 ml water
- 1 vegetable stock cube
- 2 tbsp milk (dairy or coconut)
- Black pepper to season
- Preheat the oven to gas mark 6.
- Cut the tomatoes in half and lay them with the inside facing up in a roasting tin.
- Drizzle oil over the top and sprinkle some black pepper on top.
- Put the tin in the oven for 15 minutes.
- Turn the tomatoes over and roast for a further 10 minutes.
- Boil the water and then pour it into a jug.
- Add a stock cube to the jug and stir until no lumps are left.
- Put a pan on the stove, place a sieve on top and put the tomatoes (2 at a time) in the sieve.
- Squash the tomatoes with a spoon trying to get as much juice as possible in the pan.
- Remove the left over skins from the sieve and repeat the process until you have done it to all of the tomatoes.
- Add the stock the the tomatoes and then bring the soup to boil.
- Simmer for 15 minutes.
- Take the soup off the heat and add the milk, making sure to stir thoroughly.
- Serve with bread for dipping and enjoy!