Monday, 14 September 2009

Tim Martin’s Classic Roast Tomato Soup

I had this lying around, I thought I better put it up here. I used to make a lot of this soup at The Rattlesnake Grill.

1 large white onion

6 large cloves of garlic

2 ribs of celery (peeled)

2 rashers of bacon (optional… almost)

Olive oil

1.2-1.5kg Ripe Large Tomatoes*

¼ bunch each thyme and oregano

150 ml cream

Salt and pepper

Bay leaf/s

200 ml white wine


  1. Pre heat oven to hot, about 240-260C
  2. Take the core out of the tomatoes, give them a toss in olive oil, sprinkle with a little S&P and put into an oven in the heaviest roasting pan you have. But do not pack them in really tightly so they have a little room to wiggle around.
  3. After about 15 minutes they should have begun to brown on the tops, if not, leave them till they do. When they have got a little colour and the skin has split open in several places, remove from the oven.
  4. While the tomatoes roast, finely slice the first four ingredients, and put into a large saucepan with a generous pour of olive oil and a pinch of S&P.
  5. Once they are quite soft, and the bacon has rendered out, pour in the wine and bring to the boil. Add the roughly chopped herbs around this time.
  6. Once the wine has come to the boil, add the roasted tomatoes and turn the heat right down. Add the bay leaf/s add let it tick over for at least 40 mins to 1 hr. Till the tomatoes are soft enough to mash with a spoon.
  7. Add the cream and bring to the boil. Then remove from the stove. REMOVE THE BAY LEAF. Now while it is still hot enough to burn you, transfer it in batches to a blender and blend the Christ out of it, making sure to hold the lid of the blender on with a cloth so it doesn't spray out everywhere and burn your face off.
  8. As one batch has blended, push it through a sieve using a ladle into a clean container/soup tureen. Taste soup for S&P, and add a tiny squeeze of lemon if it tastes a little 'flat'.
  9. Serve with a couple of baby basil leaves and a drizzle of olive oil on top.

* As tomatoes are really what this soup is about, how good it is will really depend on how good they are. At this time of year you should be able to still pick up some good, ripe late season ones. Feel free to let them sit on a bench or windowsill till they are fully ripe and have that beautiful 'tomato' smell. If you're feeling posh, wander down to Fratelli Fresh and get some Ox Hearts if they have them.