Sweet and Spicy Tomato Soup Recipe
Soup using Outdoor Tomatoes, Honey, Cinnamon, Nutmeg and Stock
Sep 8, 2008
Fresh tomatoes are available from farmer’s markets, greengrocers and supermarkets every month of the year. In Seasonal Food: A Guide to What’s in Season When and Why (Eden Project Books, 2004), Paul Waddington writes that “tomatoes don’t want technology. They want to be outside. They taste best when they’ve had to work hard to reach a maturity whose final stages have been blessed with much fine, natural sunlight to give them the succulent sweetness tomato lovers crave”.
Seasonal cooks will appreciate that outdoor locally-grown tomatoes have a short season. Well-worn recipes for using tomatoes - such as tomato soup - can be reinvigorated with the robust flavours of outdoor tomatoes. Here's an original recipe for Sweet and Spicy Tomato Soup for outdoor tomatoes.
Sweet and Spicy Tomato Soup Recipe
Ingredients:
- 1 lb tomatoes
- ½ pint chicken stock
- 6 cloves garlic
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 8 tablespoons honey
- Olive oil
- Black pepper
Directions:
- Drizzle the whole fresh tomatoes with olive oil and oven roast until the skins have spilt and look easy to remove.
- Remove the skins from the roast tomatoes.
- Chop the garlic finely.
- In the saucepan, simmer the chicken stock, ground cinnamon, ground nutmeg and garlic for 10 minutes.
- Add the roasted tomatoes and honey.
- Lightly smash the tomatoes in the saucepan to form some chunks.
- Simmer for 10 to 15 minutes.
- Check seasoning and add black pepper if required.
- Serve warm, not piping hot.
Review of Tomato Soup Recipes
By the end of the season, there may be a glut of outdoor tomatoes available. Donna Hay and Gary Rhodes have created flavorsome fresh tomatoes recipes while The Holsts and Rose Elliot offer two 100% vegetarian tomato soups. Their tomato soup recipes can be adapted or followed by gardener-cooks, depending on local availability of cookbooks and other ingredients.
- ‘Simple fresh tomato soup’ recipe published in the instant cook by Donna Hay (Fourth Estate, 2004) uses very ripe tomatoes, chicken or vegetable stock, sugar, chopped basil, sea salt and cracked pepper.
- Chopped basil is suggested by Gary Rhodes to top his cherry tomato soup. ‘Cherry tomato soup’ recipe published in keeping it simple by Gary Rhodes (Michael Joseph Penguin 2005), a recipe using cherry tomatoes, passata, red wine vinegar, vegetable stock, red onions and garlic.
- Using a large number of ingredients, the ‘Fresh Tomato Soup’ recipe published in meals without meat by Alison Holst & Simon Holst (New Holland, 1999), requires really ripe red tomatoes, onion, butter, garlic, flour, sugar, vegetable bouillon powder, paprika, basil, thyme, marjoram, cumin, black pepper, hot chilli sauce and parsley.
- ‘Lentil and Tomato Soup’ recipe published in Oxfam Vegetarian Cookbook compiled by Rose Elliot (Vermilion 1992), is a straightforward recipe using (canned) tomatoes, onion, celery, carrots, garlic, spilt red lentils, water and nutmeg.
Tomato lovers will be confident to experiment with different recipes for tomato soup and of course pasta sauces which will freeze well for enjoying in winter.
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