This simple soup has a much more complex flavour than you’d imagine. Based on a Donna Hay recipe, I’ve altered it slightly and taken on a tip or two from Heston Blumenthal to intensify the tomato flavour.
This light and healthy soup can be served hot in winter or chilled in summer.
- 4 cups (1L) chicken or vegetable stock (as there are so few ingredients in this recipe, I would encourage you to use a good quality, liquid stock).
- 1.5 kg very ripe tomatoes (approx.), if you can source some vine ripened with the vine still attached this is preferred, as we’ll use the green vine in this recipe.
- Good quality salt flakes (such as Murray River Pink Salt).
- Ground black pepper.
- Ground white pepper.
- Ground celery seed (such as this from Herbie’s Spices) – optional, but adds a nice flavour.
- Fresh basil.
- Large pot
- Wooden spoon
- Put stock into pot and heat gently.
- Cut tomatoes into halves and place in blender.
- Blend until smooth.
- Add blended tomatoes to warm stock and heat further until soup boils, stirring occasionally.
- Add any tomato vine you have to the stock (this is the Heston tip).
- Reduce heat and simmer for 3 to 4 minutes. Then add salt, both types of pepper (black and white) and ground celery seed to taste.
- Add fresh basil and serve. Note: basil sometimes turns black when heated (the flavour isn’t altered), so add just before serving if you want it to look its best.