Tomato soup recipe from the inclusive world of Dame Fandango

vegetables | sublime (vine) tomato and spring onion soup

Serves 4

This soup is absolutely delicious. Actually, I think it's my current favourite of all the soups. But I confess, I had never attempted to skin tomatoes before making this. I think I had visions of it being about as enticing as an offer to peel a bucket full of tightly skinned grapes - but to my delight I found that it was extremely easy, so please don't be put off by the peeling part. It is completely worth the effort. You can serve this hot or chilled - whichever takes your fancy.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Bunch of spring onions (about 10) topped, tailed and chopped.
2 cans of chopped tomatoes (drained) or 10 medium tomatoes de-skinned and de-seeded
1 tbsp oil
2 tsp Worcestershire sauce (usual or vegan)
1 pint (600ml) water
4 tsp vegetable bouillon
2 tsp paprika
Pinch cayenne
1 tsp sugar (you may wish to add a little more, depending on your taste)
4 tsp sun dried tomato paste

Optional:

You can experiment with a handful of chopped basil, or parsley before serving or maybe put a minced clove of garlic with the spring onions at the earlier stage of cooking.

Method...

Score the bottom of the tomatoes with a cross and put into a big pan of boiling water for a minute.
Drain and plunge into cold water - then peel the skins off, de-seed and chop.
Quickly sauté the spring onions for a minute in the oil
Add the tomatoes and cook for another few minutes
Add paprika, paste, stock, water, cayenne and Worcestershire sauce.
Bring to the boil and simmer for 20 minutes
Add the sugar and allow to dissolve.
Season with salt and pepper to taste.
Blitz in the blender and serve.

Maybe serve with...

This is gorgeous topped with sprinkling of thinly sliced spring onion and served with wheat free bread croutons or toasted bread with dairy free spread.

For those able to eat dairy ...

You may want to add a little swirl of cream, but this is really delicious and tastes very creamy as it is

For those who can eat fish ...

Use Worcestershire sauce not the vegan equivalent. Ordinary Worcestershire sauce contains anchovies.

For those who can eat wheat ...

Serve with any type of wheat bread - olive ciabatta, seeded loaf, granary rolls...

For those who can eat meat ...

You could use chicken stock instead of vegetable bouillon

If you have leftover spring onions, see the cream dip, mango pepper boats and Shamala's soup. If you have tomatoes and sun dried tomato paste leftover, see pepper paprikash, cottage pie, mushroom provençal, simple ratatouille and bean chilli.

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