Ivan’s hard work in the garden has really paid off this harvest time. We have enough Cherry Tomatoes to feed a small nation!
Cherry Tomatoes are really flavoursome and add something special to this dish. More so, than the larger varieties. A useful tip I picked up in Italy. Never keep tomatoes in the fridge. They are much tastier when kept in a fruit bowl at room temperature. The Italians probably know more about
tomatoes than any other nation so I have been doing this for years. You can really taste the difference.
The other secret to this soup is the red wine vinegar. It really gives a nice tang to the Cherry Tomato Soup. I also add a good glass of white wine as this negates the need to sweeten the soup to balance the acidity of the tomatoes.
This recipe was discovered many years ago when we spent Christmas with some vegetarian friends in Scotland. After a long wintery walk through the Glens, hot Cherry Tomato Soup in front of a raging fire really did warm the cockles of your heart! (Washed down of course with a good dry Sherry).
The recipe is uncomplicated and the soup can be frozen for future use. In the past, I have also served it chilled having added chopped peppers, garlic, and a little onion to turn it into a Summer Gazpacho.
Cherry Tomato Soup
This cherry tomato soup was simple to put together yet bursts with flavor. We paired it with pumpernickel grilled cheese and a small salad and called it a successful dinner.
- 30 Cherry Tomatoes
- 1 large red onion
- ½ Cup Red Wine Vinegar
- ½ Litre of Chicken Stock
- 1 large Jar of Passata
- ½ Glass White Wine
- Salt and Pepper to taste
- Olive Oil
- To Serve
- Grated Parmesan Cheese
- Sprig of Fresh Basil
Peel and roughly chop the red onions and add to the olive oil in a hot thick-bottomed soup pan.
Cook for a few minutes until the onion is starting to become transparent. Add the red wine vinegar and reduce right down till the onions have caramelized. (The smell in the kitchen at this point is wonderful!)
Add the whole Cherry Tomatoes to the pan and allow to cook till the skins burst and expose the flesh. Cooking time varies here depending on the size of your tomatoes.
Add the stock and then the Passata and allow to cook for at least an hour. Ideally, leave the tomatoes whole as they become little balls of flavour.
Correct your seasoning and serve in warm bowls and sprinkle the parmesan shavings on top and garnish with a nice sprig of fresh basil.
Stand back and wait for the compliments.
Make the soup the day before use and allow to stand in the fridge overnight. This really allows the flavors to develop and gives a really rich and tasty soup.
We selected a Simpsons of Servian Grenache Syrah Mourvedre 2017 to serve with this dish. Full of smooth ripe fruit flavour and a nice peppery after taste. Perfect with this gorgeous soup. Available from Naked Wines.