updated 2025 first posted 2015d 2015
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| Rich Tomato Soup with Crispy Pancetta one of multiple ways to serve this soup |
The vegan base transforms easily into vegetarian, pescatarian or carnivore, depending on additions.
The soup is gloriously scented and deeply flavourful despite being free of sugar & preservative, and low in salt and fat. It is incredibly easy to make, with very little chopping.It also contains four different vegetables which make a substantial contribution to your five-a-day.
The simle roasting method - adapted from Hugh Fearnley-Whittingstall -- is a simple, easy way to achieve masterful flavours.
Serves: 6-8 generously
Cost: £4.00'ish (10/2025); additionns & garnishes extra
Ingred:
1 kilo vine tomatoes or supermarket specials OR two 400gm tins tomatoes
1/2 kilo red or yellow onions OR a large fennel with a extra 2 sticks celery
3-4 sticks washed, peeled celery, grooves rubbed with paper towel
1 good sized bell pepper
2-3 tablespoons fresh basil leaves (or 1 - 1.5 tsp dried)
stock or water
2 tbsp tomato paste (low-salt for oldies)
salt & pepper
1-2 tbsp olive oil
Good stock as needed
Meat eaters: 250-350 gm ham or minced poultry, lamb or beef
Pescatarians: 250-350 gm seafood
Vegetarians: Cheese, yoghurt
Vegans: firm tofu
Method
- Soak non-organic veg 20 mins in a 9-1 mix water & vinegar; rinse, drain, ru skins with paper towel
- Preheat oven to 180c, 350f, gas mark 5
- Line a deep pan just big enough for all the vegetables, pref with a lid, with greaseproof paper OR prepare slow cooker
- Top, tail & peel onion & cut into quarters. Thoroughly wash and clean other veg. Quarter celery sticks. Remove membranes & seeds from pepper; quarter or cut coarsely. Remove core from tomatoes. Layer in pan; seasoning each layer lightly with salt & pepper - onions first, then celery, pepper and fresh tomatoes
- Pour in water or stock to cover
- Oven-cook: Place lid tightly on cooking dish OR cover veg with a layer of greaseproof paper then tinfoil. For ripe/tinned tomatoes, bake 45 min-1 hour or up to 2 hours to reach the soft, yielding stage. Remove lid/foil; bake a further 15 mins. Cool.
- Slow-cooker: cook on high for 2-3 hours; cool.
- Add tomato paste or chopped tomatoes to vegetables; blend. Taste. Add more tomato paste, salt and pepper, Savoury Spice Mix, celery salt or other herbs according to taste. This is your base.
- Add vegetable stock (home-made, granules or cubes) until the soup reaches the desired thickness. Check seasoning; adjust accordingly.
- EITHER: Divide base as required and serve in individual bowls, scattered with basil and chosen additions. OR serve without additions in a large tureen, buffet style, accompanied by bowls of vegan, vegetarian or meat/fish additions for diners to choose.
VEGAN:
- tiny cubes of firm tofu
- Memorable Crunchy Croutons made with seeded wholemeal bread
- vegan bacon bits
VEGETARIAN:
- grated cheese
- yoghurt
- accompanied by Skinnier Ultra Cheese on Toast
PESCATORIAN:
- add fish stock if needed to base reach desired consistency
- add frozen, rinsed & drained prawns/mussels/calamari/ white fish until they are just cooked OR fresh seafood lightly poached in boiling water or the soup until cooked through
- accompanied by Frugal Sardine Pinwheels
CARNIVORE:
- add Meat Stock if needed to reach desired thickness
- otherwise: spoon or roll raw minced beef, lamb or poultry into one inch balls. Drop them into a separate pan of boiling water; simmer until they are cooked through, maybe 5-7 min. Drain and add to soup.
- scatter over strips or shreds of cooked meat, particularly ham or pastrami
- bake or fry prosciutto or thinly sliced pastrami 2-3 mins until crispy
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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