Cook gently for 25 minutes, stirring a couple of times. The red wine vinegar in Jamie's soup acts in the same way, accentuating the natural acidity in the tomatoes, but without the balancing sugar, it, like many of the soups I try, is too sour. If the tomatoes are on their vines, pull them off. Photograph: Felicity Cloake, and one from the American department store chain Nordstrom. To make the tastiest tomato soup you’ll ever experience wait until the tomatoes are at their most ripe and juicy, around September. Lindsey keeps things very simple, with a garnish of basil leaves, while Nordstrom's soup is carrot heavy and uses dried basil. Cream of tomato soup is a classic of the genre – the natural wateriness of the fruit makes it an ideal candidate for this treatment, and the soups which eschew any sort of dairy product seem thin in flavour as well as consistency. Although such, Lindsey Bareham recipe tomato soup. From time to time, give the pan a good shake – this will keep everything well mixed. Peel 1 medium onion and 1 small carrot and chop them into small pieces. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Throw the vines and green bits away and wash the tomatoes. Arrange, cut-side up, in a baking dish, drizzle with half the oil and season with salt, pepper and a pinch of sugar. The celery and the bouquet garni seem to me to belong to a different, more wintery dish. Bake for about an hour, until softened and beginning to char around the edges. "), they can still throw the cook slightly off balance. I disagree – to me, it tastes like 1980s pizzas, and the kind of greasy, faded jars of herbs you find when moving house. Rukmini is an excellent host and she pampers us with a lavish spread of delicious dishes whenever we went to our native village Seeplaputhur. Lindsey bakes her tomatoes for her roast tomato soup with basil, for an "intense tomato flavour" while Margaret Costa uses fresh tomatoes, tomato purée and tomato juice in the summer tomato soup in her Four Seasons Cookery Book. With barbecues and picnics off the menu for the moment, and stews, bakes and stodgy puddings singing their siren call again, it's not easy to feel inspired about summer cooking. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. In the meantime, practise with the the ripest ones you can find: if you don't have a market nearby which sells the squishy ones off cheap, then buy them a good few days ahead and ripen them at home in the fruit bowl: as Lindsey Bareham explains in her mind-bogglingly comprehensive Big Red Book of Tomatoes, "tomatoes are a sub-tropical fruit and dislike the cold". A note on the amount of stock: perhaps it's the weather, but I find many of these soups too thin and watery. Beef works surprisingly well, adding a certain meaty body to the soup, and water is predictably unobtrusive, but the star is chicken, which adds a subtle savoury richness without contributing a distinct flavour of its own. Ladle into bowls and serve. Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Preheat the oven to 190C and cut the tomatoes in half horizontally. But it's actually a useful ingredient, and the concentrated flavour is key for a puréed soup like this." This summer at least. Photograph: Felicity Cloake, Four Seasons recipe tomato soup. Photograph: Felicity Cloake, Mark Bittman recipe tomato soup. First rinse the tomatoes really well and keep aside. The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. It's a good idea, but it doesn't feel right for a summery soup like this – another one to keep in reserve for the winter. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. At the end of cooking the tomatoes will have broken down and be very slushy looking. 2. Larousse has another trick up its sleeve – their tomato velouté includes potato, which, when blended to a purée, gives it a thick, fluffy texture. I can imagine having an eggcup of this before dinner, but a whole bowlful is a daunting prospect. To find out, I choose two recipes using tinned tomatoes: New York Times writer Mark Bittman's wintertime tomato soup, which seems ideal fare for London in June, and one from the American department store chain Nordstrom which garners rave reviews online. Tomatoes come in many forms, and as any cook knows, a good tinned tomato is worth a hundred underripe fresh ones – but can they ever compete with ripe fruit in season? Still with the heat low, cook the vegetables until they're soft and faintly coloured. It is perhaps the ultimate British summer dish. I think even a tomato soup should have presence on the spoon, which is why I'm going with just over half the amount of stock Jamie suggests. New! Around the time I graduated from tomato sauce in jars, I remember being surprised and then delighted by a River Cafe recipe which called for both vinegar and sugar. Fresh basil is a natural match for tomatoes, however, as are onions and garlic, and the carrots are a clever way to add the sweetness the fruit itself might lack. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of butter over medium-low heat. So that's us told.). Photograph: Felicity Cloake, Larousse recipe tomato soup. Recipe from Good Food magazine, September 2002. 4. Stir and bring to the boil, then turn the heat down, cover and leave to simmer for 25 minutes, until all the vegetables are soft. The other principal ingredient of any soup, of course, is liquid: tomatoes have quite a high water content, but they still need something extra. Tomato soup is a classic, whatever the weather. Jane Grigson, Larousse Gastronomique and Jamie Oliver simply use fresh tomatoes in their soups, simmering them in stock for 20 minutes or so.
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