Delia Smith Tomato Soup Recipe

In the realm of classic recipes, the tomato soup stands out for its simplicity and the comfort it provides. Utilizing the freshest tomatoes, this Delia Smith Tomato Soup Recipe is a celebration of natural flavors, enhanced by the choice between a homemade light chicken stock and a vegetarian-friendly vegetable stock. The journey from selecting the ripest tomatoes to the final garnish of cream and basil is a testament to the joy of cooking with ingredients that speak for themselves. This recipe not only aims to warm the stomach but also to showcase how traditional dishes can be adapted to suit modern palates and preferences.

How To Make Delia Smith Tomato Soup Recipe Overview

This recipe takes about 45 minutes from start to finish, with a serving size that generously caters to 4 people. The process involves roasting the tomatoes to intensify their flavor, simmering them gently with a homemade or store-bought stock, and then blending everything to a smooth, velvety finish. With or without a homemade light chicken stock made by boiling a chicken carcass for about 30 minutes or a convenient but high-quality store-bought stock, this soup is still simple, healthy, and absolutely wonderful. The addition of fresh basil and a hint of cream before serving brings out a luxurious character that makes this soup a true delight.

Ingredients

• Tomatoes (900g): Fresh ripe tomatoes are the heart of the soup. Their vibrant red hue and juicy flesh promise a soup rich in flavor and color.
• Large Onion (1, finely chopped): The onion, with its subtle sweetness, forms the foundational base of the soup, melding seamlessly with the tomatoes to create a depth of flavor.
• Large Potato (1, diced): Adding body and thickness to the soup, the potato is a humble ingredient that works wonders in enhancing the texture, making each spoonful satisfyingly smooth.
• Extra Virgin Olive Oil (2 tbsp): A drizzle of olive oil not only enriches the soup with a silky texture but also carries the roasting flavors of the tomatoes and the aromatic sauté of onion and garlic.
• Vegetable or Light Chicken Stock (400ml): Whether opting for a light chicken stock for its savory notes or a vegetable stock to keep it vegetarian, this liquid gold intertwines with the other ingredients, bringing the soup to a harmonious balance.
• Garlic Cloves (1-2, crushed): A hint of garlic adds a gentle warmth and a layer of complexity, infusing the soup with its unmistakable aroma and zesty character.
• Fresh Sweet Basil (1 tbsp, chopped): Basil, with its sweet, peppery essence, introduces a fresh burst of flavor, elevating the soup with its fragrant notes.
• Whipping Cream or Double Cream (1-2 tsp, for garnish): A dollop of cream swirled on top adds a luxurious finish to the soup, its rich texture contrasting beautifully with the soup’s tanginess.
• Salt and Freshly Ground Black Pepper: The seasoning duo, simple yet essential, allows for the adjustment of the soup to one’s taste, bringing out the natural sweetness of the tomatoes and balancing the flavors.

Instructions

1. Prep the Tomatoes: Preheat your oven to 190°C (375°F). Toss the quartered tomatoes with 1 tbsp of olive oil and a sprinkle of salt and pepper. Spread them out on a baking sheet. Roast until soft and slightly charred. Roast for about 25 minutes.
2. Cook the Base: Put the rest of the olive oil in a big pot. Heat it over medium-low heat while the tomatoes roast. After you add the chopped onion and potato, cook for about 10 minutes, or until the onion is clear and the potato starts to get soft. After you add the garlic, cook for one more minute.
3. Combine and Simmer: Add the roasted tomatoes to the pot, including any juices from the baking sheet. Pour in the stock (chicken or vegetable) and bring to a gentle simmer. Let it cook for 15-20 minutes, or until all the vegetables are tender.
4. Blend: You can use an immersion blender to mix the soup in the pot. Or you can add small amounts at a time to a blender and blend until the soup is smooth. Return the soup to the pot if needed. Adjust the seasoning with salt and pepper to taste.
5. Serve: Ladle the soup into bowls. Drizzle with cream, sprinkle with fresh basil, and serve warm.

Nutritional Value

Also Try: Delia Smith Broccoli and Stilton soup Recipe

What can I serve with this tomato soup?

You can serve this tomato soup with a variety of delicious sides. Here are some ideas:

• Crusty Bread: A slice of crusty bread or a baguette is perfect for dipping into the soup.
• Side Salad: A fresh green salad with a simple vinaigrette adds a light and healthy touch.
• Grilled Cheese Sandwich: The classic combo of a grilled cheese sandwich pairs wonderfully with tomato soup.
• Croutons: Homemade or store-bought croutons can add a delightful crunch.
• Cheese Toast: Top toast with melted cheese for a cheesy twist.

Choose your favorite or mix and match for a satisfying meal!

FAQs

Can I use canned tomatoes?

Yes, you can use canned tomatoes if fresh ones aren’t available. Canned tomatoes are a good alternative. They can save you time and still make a tasty soup. The flavor might change a bit, but it will still be delicious. Just make sure to choose good quality canned tomatoes. They can bring a rich taste to your soup. So, if fresh tomatoes are hard to find or you’re short on time, go ahead with canned tomatoes. They work well in this recipe.

How can I make the soup creamier?

To make the soup creamier, you have a few options. One way is to add more cream directly to the soup. Start with a small amount, like a tablespoon, and stir it in. Taste it and add more if you want it creamier. Another option is to blend in cooked white beans. They add creaminess and a healthy twist to the soup. Just drain and rinse a can of white beans, then blend them with the soup until smooth. Both methods will give your tomato soup that lovely creamy texture.

Can this soup be frozen?

Yes, you can freeze this soup. Let it cool completely before freezing. Pour it into freezer-safe containers, leaving some space for expansion. Seal them well to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight and gently reheat on the stove. Freezing won’t affect the taste much, so you can have homemade tomato soup whenever you crave it, even on busy days.

Is this soup gluten-free?

Yes, this tomato soup is naturally gluten-free. None of the main ingredients—tomatoes, onion, potato, olive oil, garlic, basil, and cream—contain gluten. However, if you’re using store-bought stock, make sure to check the label as some stocks may contain gluten. But overall, this recipe is a safe and delicious option for those with gluten sensitivities or on a gluten-free diet. Enjoy it without any worries!

Conclusion

This elevated Delia Smith inspired tomato soup is a testament to the power of simple ingredients coming together to create something truly comforting and satisfying. Whether you’re seeking solace on a chilly evening or a light, nutritious meal, this soup promises to deliver in flavor and warmth. Happy cooking, and enjoy the rich, tomatoey goodness!

Delia Smith Fresh Roasted Tomato Soup with Basil

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Total Time 45 minutes mins

Course Breakfast

Cuisine British

Ingredients

  

• Tomatoes 900g
• Large Onion 1, finely chopped
• Large Potato 1, diced
• Extra Virgin Olive Oil 2 tbsp
• Vegetable or Light Chicken Stock 400ml
• Garlic Cloves 1-2, crushed
• Fresh Sweet Basil 1 tbsp, chopped
• Whipping Cream or Double Cream 1-2 tsp, for garnish
• Salt and Freshly Ground Black Pepper

Instructions

 

• Prep the Tomatoes: Preheat your oven to 190°C (375°F). Toss the quartered tomatoes with 1 tbsp of olive oil and a sprinkle of salt and pepper. Spread them out on a baking sheet. Roast until soft and slightly charred. Roast for about 25 minutes.
• Cook the Base: Put the rest of the olive oil in a big pot. Heat it over medium-low heat while the tomatoes roast. After you add the chopped onion and potato, cook for about 10 minutes, or until the onion is clear and the potato starts to get soft. After you add the garlic, cook for one more minute.
• Combine and Simmer: Add the roasted tomatoes to the pot, including any juices from the baking sheet. Pour in the stock (chicken or vegetable) and bring to a gentle simmer. Let it cook for 15-20 minutes, or until all the vegetables are tender.
• Blend: You can use an immersion blender to mix the soup in the pot. Or you can add small amounts at a time to a blender and blend until the soup is smooth. Return the soup to the pot if needed. Adjust the seasoning with salt and pepper to taste.
• Serve: Ladle the soup into bowls. Drizzle with cream, sprinkle with fresh basil, and serve warm.

Keyword delia smith tomato soup, Delia Smith Tomato Soup Recipe