Not much beats a warm bowl of tomato soup with a cheese toastie. It’s somehow both the little black dress of soups as well as the oversized, cable knit grandad jumper. The star of this recipe is a basic tin of tomatoes which makes this soup conveniently cheap and easy to rustle up.
Use this recipe as a guideline and pimp however you please; add chilli flakes if you want a kick, fry half a fennel bulb with the onion if you want to add more veggies or add a tin of butter beans if you want some added chunk.
Basic Tomato Soup Using a Tin of Tomatoes
Course: LunchDifficulty: Easy2
servings5
minutes15
minutesThe star of this recipe is a basic tin of tomatoes which makes this soup conveniently cheap and easy to rustle up.
Ingredients
1 tbsp olive oil or butter
1 onion or a couple of shallots, diced
3 cloves garlic, thinly sliced
2 bay leaves
1400 g tin of plum tomatoes
250 ml vegetable stock
1 tsp sugar
dash milk or cream, optional
sea salt, to season
Directions
- Heat the oil or butter in a large pan and add the onion or shallots. Soften until translucent then add the garlic and cook for another couple of minutes.
- Add the tinned tomatoes, stock, bay leaf and sugar. Let bubble and reduce for 10/ 15 minutes.
- Blitz with a stick blender and add a dash of milk or cream if you’d like. This will add a slight rich, creaminess but it’s not necessary if you want something lighter and fresher. Taste for seasoning and add salt if needed.
- Garnish with a drizzle of balsamic vinegar/ sprinkle of chilli flakes/ chopped basil leaves/ dollop of creme fraiche/ toasted pine nuts or whatever else you can knocking about.
