Recipes


Classic Tomato Soup

Classic Tomato Soup

 

Ingredients

30 ml (2 tbsp) olive oil
900 g (2 lbs) British Classic Tomatoes, halved
1 small potato, peeled and sliced
300 ml (½ pint) water
5 ml (1 tsp) sugar

Method

Serves 4

  1. Lightly oil a roasting tin. Arrange the tomatoes, cut side uppermost in the roasting tin. Add the garlic cloves. Season and drizzle over the remaining oil. Roast in the oven 190°C (375°F/Gas mark 5) for 30 minutes.

  2. Boil the potato in water until tender. Do not drain the water.

  3. Skin the tomatoes and the garlic and put the tomato pulp and garlic into a food processor or blender with the cooked potato and potato stock and blend until smooth.

  4. Transfer to a saucepan. Add a little extra vegetable stock or water if the soup is too thick. Stir in the sugar.

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Fact 02

Did You Know?

British tomato production amounts to about 92,000 metric tonnes per year - about a fifth of the total volume of tomatoes sold in the country through the year, and up to a half in the summer.

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Roly Holt

R & L Holt is a family business in the historic Vale of Evesham originally formed in 1979 by Ric…

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