Tomato Soup Recipe - Great British Chefs

Of all the tomato recipes that are around, tomato soup is one that it is so versatile: it can be served warm in the summer; to be enjoyed outside with a glass of white wine, in the winter it should be enjoyed piping hot with a hunk of bread and a dash of chilli, perhaps. Marcello Tully's tomato soup recipe is gloriously creamy but if you are after a truly healthy lunch you can reduce the cream if you prefer.

Ingredients

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12 vine tomatoes
2 onions, diced
20g of fresh thyme, chopped
20g of rosemary, chopped
8 tbsp of tomato purée
600ml of water
50g of double cream
25g of sugar
10g of salt
100ml of sunflower oil

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Blender

Place the whole tomatoes (with stalks attached) onto a baking tray with 3/4 of the oil and cook in a preheated oven set to 180°C/gas mark 4 for an hour

12 vine tomatoes
75ml of sunflower oil

Heat the remaining oil in a heavy based saucepan and gently fry the diced onions in the pan for 10 minutes without colouring

25ml of sunflower oil
2 onions

Add the chopped herbs and tomato purée and cook for a further 5 minutes, stirring occasionally

20g of fresh thyme
20g of rosemary
8 tbsp of tomato purée

Remove the stalks from the roasted tomatoes and add to the saucepan along with the water. Leave to simmer for 1 hour

600ml of water

After an hour, transfer the contents of the pan into a blender and blitz until smooth. Pass through a fine sieve to remove any pips or tomato skin

Return to a clean saucepan and bring to the boil, then add the cream, sugar and salt

50g of double cream
25g of sugar
10g of salt

Divide into 2 bowls, check the seasoning and serve immediately

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.