00:03well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:08and i hope to find you very well indeed and today's archive recipe is this delicious cream
00:14of tomato soup this one is from six years ago so please forgive the festive music in the background
00:22it's a wee bit early but this was originally in a festive lineup but yeah just ignore the
00:28background music but do enjoy the recipe because this is a beautiful tomato soup so i'm going to
00:34hand you over to me from about six years ago and i will catch up with you at the end
00:39the first thing
00:40you want to do guys is get the skin off your tomatoes i'm using vine tomatoes so the first
00:46thing i've done is removed the vines from my tomatoes i really do enjoy using vine tomatoes
00:54i mean they've got tons and tons of flavor so give them a good wash
01:03and then you just want to score the underside of your tomatoes just give them a wee sort of x
01:08on the bottom with a knife
01:12and when you pop them into some hot water they're just going to open up
01:16and it's going to make your skins really easy to peel off
01:22so pop some water into a pan and bring it up to a simmer
01:36and you only want them in there for about half a minute maybe even 20 to 30 seconds they don't
01:41take long
01:43you just want this you know the skins to become loose
01:48and once they've had 20 to 30 seconds just lift them out
01:55i pop mines onto a board
02:01and the skins are so easy to remove like you can see there i mean they're just falling off
02:10you're going to be blending this soup later on guys so you don't want any
02:13bits of tomato skin floating about
02:40you're going to be blending thisml for you
02:45for example
02:45i wanted you to see
02:49You can just go ahead and discard any of the skins that you've got because you won't be
02:53using these.
02:55And once they're all peeled, you just want to sort of roughly chop your tomatoes up.
03:08Just like this.
03:18And they don't have to be neat and even because everything's just going to, you know, get blended
03:23in the end, so it really doesn't matter.
03:42I'm sorry if you hear any screaming in the background.
03:44That's the neighbour's kids.
03:47They're jumping about on a trampoline.
03:50Can you believe it?
03:51It's absolutely freezing outside.
03:53You just want to throw your tomatoes into a pan with your onions and your sugar, your
03:58pepper, your salt and your basil and your tomato puree.
04:05And just give it a good stir round on a low heat.
04:17And you want to give this a gentle simmer for about 10 to 15 minutes so that everything
04:22breaks down and goes into a kind of pulp.
04:28It'll start to resemble a sort of rough pasta sauce.
04:32And that's what you're looking for.
04:34So while that's doing its thing, you can make your roux, which is R-O-U-X, pronounced roux, R
04:41-double-O.
04:42So pop your butter into the bottom of a pan and let it melt on a low heat.
04:47So that's about a tablespoon and a half of butter, a tablespoon and a half of plain all-purpose flour.
04:55And just stir both of those together until it's nice and smooth.
05:02So give it about 20 to 30 seconds.
05:07And once it's thoroughly combined, you can add in your milk.
05:11This is 300 mils of warm milk.
05:14And just keep stirring until it becomes lovely and thick.
05:20Now this will go with the sort of consistency of warm custard.
05:29And that's what it should be looking like.
05:33It should just be coating the back of your spoon.
05:44And once you're at this stage, you can just go and pop that to the side and go back to
05:48your tomatoes.
05:51By now, this should just be, you know, at the right consistency that you're looking for.
05:57This has had 15 minutes.
06:00And like I say, it's starting to look like a rough sort of pasta sauce.
06:06Just give it another quick stir and we're going to be blending this in a wee second.
06:19If you've got a stand blender, you know, quite a powerful stand blender, you could use that.
06:24I'm just going to be using a wee hand blender because I prefer that just to get into the pan.
06:28And there's no additional cleaning up.
06:30You know, you can just wash the top of this and it's mega handy.
06:37Just want to give that a blend for a few minutes until it's nice and smooth.
06:48And once you're happy, you can go ahead and pop in your roux.
06:52Which is your butter, your flour and your milk that you combined earlier.
06:58Just pop that in and give everything a good stir round again.
07:05And it's starting to look more like tomato soup now.
07:10This is lovely and fresh guys.
07:13So tasty.
07:25And then once it's all thoroughly stirred in, you just want to give it another wee blend with your blender.
07:35And that's it really.
07:38Fabulous.
07:42And all you have to do now is pop it into your bowl.
07:46Now this is fabulous with croutons.
07:49I didn't actually have any.
07:50So I've just popped a few basil leaves on top.
07:55Or some nice warm crusty bread as well.
07:58Delicious.
08:01So yeah, absolutely delicious recipe that one.
08:05If you can go over the background music, you know, being festive and a wee bit early,
08:09do give it a go if you do like tomato or creamy tomato soup.
08:13It's just fabulous.
08:15So thank you so much for watching once again.
08:17And a huge thank you to the supporters of the channel over on my Patreon page.
08:22And to the channel members here on YouTube.
08:24For you all for watching.
08:25Leave in your lovely comments.
08:27For those that share the videos or give the videos a thumbs up.
08:30Or bought me a coffee using the buy me a coffee link.
08:34Or even left a super thanks donation on the channel.
08:37It's all very much appreciated.
08:39And I will catch up with you next week.
08:41Take care.
08:42Bye now.
08:45Bye now.
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