Sugar-free tomato soup
A couple of weekends ago, I made the most amazing refined sugar-free tomato soup. The weather was a bit wrong for soup – it was blazing hot outside, despite being the last weekend in September. But I wanted to bake bread using our new bread maker, and I wanted to be able to dip it into some soup, so… there you go, soup was made.
And wow, it was good soup. I love tomato soup, particularly (whispers) canned Heinz or Campbells cream of tomato. But sugar is the THIRD ingredient on Heinz’s soup. I fancied making something that tasted sweet, but without all the added sugar. So, I did what any good blogger would do and researched tomato soup recipes on Pinterest to look at loads of different ways of doing it and come up with what I think is the perfect tomato soup. The quantities of fresh tomatoes were dictated by ‘what we had left in the fridge after having friends over the day before and making this tomato and walnut sauce to go with some pork (er, side note: that sauce is delicious), but it seemed to result in a good balance of flavours so… yay!
This recipe made 4 portions.
- 1 red pepper
- 2 large tomatoes
- 3 cherry tomatoes
- 1 tsp rock salt
- 1 red onion
- 1 stick celery
- 1 large carrot
- 400 tinned tomatoes
- 600g vegetable stock
- 2 tbsp creme fraiche
- olive oil
Step one: Pour about 1 tablespoon of olive oil over the tomatoes and pepper and sprinkle with salt. Then roast the tomatoes and pepper for around 20 minutes at 180′.
Step two: Meanwhile, roughly chop the red onion, celery and peeled carrot, and cook with about 1/2 tbsp olive oil over a medium heat for around 6-8 minutes.
Step three: When the roasted fruit have come out of the oven and cooled a bit, remove the stem and seeds from the pepper. If you can be bothered, you could also peel the skin from the peppers and skin and deseed the tomatoes. I didn’t because I am a lazy cook.
Step four: Add the roasted bits into the pan along with the chopped tomatoes, vegetable stock and tomato paste. Simmer for 15-20 minutes.
Step five: Using a stick blender, blend the soup until smooth. Again, at this point, you COULD sieve the soup. I didn’t.
Step six: Stir in the creme fraiche and serve along with some delicious crusty bread.
Yummy! Doesn’t that look good? It is.
But what of the bread baking error? Well, my parents got me a bread maker as a late house warming present (late because I dilly dallied on deciding what I actually wanted, not because they hadn’t been asking me every few weeks what I’d like), and this was my first time using it! I read through all the instructions, added all the ingredients into the bucket that goes into the machine and then at the very end, realised I’d forgotten to fix the dough hook! Rather than emptying everything out, I just stuck the dough hook into the flour and twiddled it about until it felt as though it was fixed in place, but clearly it wasn’t, because it ended up in the bread!! Oops!
Fortunately, it is fairly small, and was easy to remove. And the bread was incredible! I went for a whole wheat dough, with sesame seeds, chia seeds, sunflower seeds and almonds flakes integrated into it. Absolutely delicious and a perfect accompaniment to the soup. Next time I make it, hopefully it won’t also come with a side of metal…