The other day Joni came home from school super proud of himself for having been awarded his first sticker for brilliant behaviour, and I told him he could have whatever he liked for dinner — risky. He requested tomato soup and began rummaging in the cupboard for a tin, but I pointed out the huge bowl of juicy, fresh tomatoes that his Great Grandad had lovingly grown and suggested that we tried to make some with them and his eyes lit up!
We wanted to keep it simple, mainly because Alby was having the mother of all meltdowns and was making it virtually impossible to hear each other, but Joni was a fantastic head chef and the resulting soup was absolutely perfect!
We didn’t bother to skin the tomatoes or do anything other than wash them first, and the soup was still silky smooth. As Great Grandad grows ‘the best tomatoes in the world’ we didn’t need to add any sugar either, but if your soup is tasting a bit acidic then a spoonful should sort this out.
In no time at all we had four beautiful bowls of soup on the table, served with a batch of Cheese Wheels whipped up by second chef River.
This recipe couldn’t come at a better time either as today is Great Grandma’s and Grandad’s 61st wedding anniversary! So we are sending a whole lot of love with this post, and here’s to many more happy years together.
And many more years of Grandad’s juicy tomatoes, too!
- 1 tbsp oil
- 1 large onion, peeled and chopped
- 3 cloves garlic, finely chopped
- 1-1½ kg fresh tomatoes
- Heat the oil in a large pan, add the onion and cook gently for 5 minuets to soften.
- Add the garlic and cook for 2 minute more.
- Add the tomatoes, cover and cook gently for 15-20 minutes.
- Use a hand blender to liquidise the soup until smooth.
- Return to the heat until piping hot and serve.