We had a mighty crop of tomatoes late on in the summer, and although they did ripen and tasted good, they are rather sour because they did not get the full heat of a summer sun. So making them into soup ended up with a very good flavoured soup, but very, very acid. The second time I made it I added carrots, which added a natural sweetness; however it still was a little on the ‘eeeewph-awwwwph’ sharp side so I added double cream. I added a lot of double cream, honestly, a real load of it. I tasted as I went so I didn’t just dollop it in. I added just a little pomegranate molasses, and a dash of chilli sauce into my bowl (not my husband’s) If you make it, adjust the seasoning according to your taste, but I found it needed more salt than I would usually put into a soup.
As you can see from the colour it really was jolly yummy!
Lois Elsden 