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Every year I purchase a large box of tomatoes.  From this box of tomatoes, I make a years supply of tomato sauce and tomato soup.  I set aside a day (usually planning in advance as there is nothing worse than cooking tomatoes on a 35 degree day).  I then chop, stir, freeze and bottle until around 10pm at night.  It is so satisfying to sit down when it’s all done, with a freezer stocked for the winter ahead, and bottles on the shelf filled with deliciousness.

Yesterday, was the day. 23 degrees. Perfect cooking weather.

First up,  tomato soup.

This soup recipe is the same recipe that my mum uses.  It’s called a soup, and it can be used as one, but I use it as a passata.  Making homemade pizza’s? This makes the best tomato base. Putting together a casserole? Add the meat, tomato soup, veggies and you’re done. Need to make a pasta bake? Add a tin of tuna, the soup, corn and pasta, stir through, sprinkle with cheese and bake.  Change the meat & veg. Will still be great.  Making vegetable soup? You know, the empty the fridge soup that you throw everything into?  Add half the stock as per usual, and then top it up with some of this soup.  Delicious.  I rarely use it on its own as a soup….if you do, make sure you dilute it by half (just add some water).  Otherwise, it’s too strong!

This recipe makes a big pot of soup. I use a stock pot.  Once it’s cooked, I then freeze the soup into portions, large ones for casseroles and soups, small ones for pizza night. You can halve this recipe if you don’t have much freezer space or even quarter it.  Whatever works for you.

Tomato Soup

14 pound of tomatoes, chopped (this is around 6.3kg)

7 large onions

2 cups sugar

7 cloves

8 stalks celery (1/2 bunch)

12 springs parsley

3 tbsp. salt

2 tbsp. pepper


2014-03-17 12.34.45Chop all your tomatoes and get them into your pot.  I let them start cooking so they can cook down a bit before I add the next ingredients…otherwise it gets a little squishy!

2014-03-17 13.14.30Chop and add your onions.  The soup will be blended at the end, so you don’t need to chop too finely

2014-03-17 13.19.09Add celery, parsley and cloves to the pot with salt and pepper

Cook until the ingredients are soft.

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Blend. (I just put the stick mixer in, and whizz it all up…turning the heat off first!)

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Melt 250g butter and mix with 8 tbs plain flour.  Pour into blended mixture.  Turn heat on and bring to boil, simmer until mixture thickens (approx. 10 mins)

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Allow to cool and then package up to put into the freezer.  As you can see I use a variety of pans and containers to give me the size and shape of package I want.  Once they are frozen I take the bags of soup out of the trays and containers.  Then so I can find them in my freezer (I have a chest freezer) I put them all into one large bag so that when I’m looking for my soup they’re all together.

Tomorrow I’ll show you how to make my tomato sauce….are you up for it?  It’s a bit of a cheat recipe, but works beautifully and tastes delicious.  Once you’ve tasted it, you’ll never buy sauce again.

See you then!