Tomatoes - ripe
Salt and pepper
De-seed all the tomatoes (the quantity is not important - so this is a good recipe if you have lots that you wish to use, with a view to bottling the soup).
Prepare about ½ a pint of chicken stock, and add a chopped onion, a clove of garlic (chopped) and all of the de-seeded tomatoes. The skin of the tomatoes can be left on, or taken off.
Simmer gently for 45 minutes, or until the flesh of the tomatoes is totally cooked. Stir the pan from time to time, and when ready, add pepper, salt and a LITTLE sugar to taste.
Place all the contents into a liquidiser and liquidise. If you left the skins on the tomatoes, they will be incorporated completely into the soup.
Serve into the soup dishes and add a swirl of cream on top!
The soup can also be bottled (canned) for later use.
It is a good recipe for using up all those tomatoes when you have a glut in the summer, and bottled to be a winter warmer!