This soup is the taste of late summer for me. Those days when there is a glut of fresh tomatoes looking for a way to be well used, when the weather is warm but there are hints of cooler weather every now and again – all perfect timing for this simple and tasty fresh tomato soup.
This week was my last chance to make this seasonal soup. It was the last chance to find tomatoes in season at the fruit and vegetable markets at a reasonable price, and the last chance to use the basil from the garden before it sadly shrivels in our winter frosts.
The recipe for this soup was originally inspired by a 1993 Vogue Entertaining magazine recipe. I have used it and modified it and used it again and modified it again over the years. The onions, leeks and celery give the soup its body, the tomatoes, stock and basil give it a delicious depth of flavour.
You will need a large saucepan for the volume of this recipe. Also, the colour of the soup will vary depending on the ripeness and redness of your tomatoes. Add a little more passata / tomato puree if you prefer it a deeper red. I added a basil puree as a garnish to my soup, but this is entirely optional.
Do you have a favourite soup for the season?
By the way, if you like soup, read why we have soup on Fridays in this post here.