Nothing is more classic than a tomato soup, often one of the recipes you’ll start with when learning to cook, it’s even been immortalised by the likes of Warhol. This is mine. My recipe for a soup that is comforting and luxuriously silky, but simple to make and cheap on the wallet!
- A handful of cherry tomatoes
- 2 tins of chopped tomatoes
- 1 Onion, chopped
- 2 cloves of garlic, minced
- 1 (heaped) tbs of sundried tomato paste
- 1tbs of dried oregano
- 1ltr of water
- Vegetable stock pot
- Handful of fresh basil, chopped
- 2 Bay leaves (fresh or dried)
- Glug of Olive oil
- Salt & pepper
- A swirl of cream- Vegan or Dairy, you decide! ( I use Oatly)
Start by roasting the cherry tomatoes, in a dish covered with foil. A sprinkle of salt & a glug of oil is all they need. Cook for about 20 mins with foil on & for 10-15 mins with the foil off.
Fry an onion & 2 the minced cloves of garlic until translucent, then add in a big tablespoon of sundried tomato paste, a tbs of dried oregano and two tins of chopped tomatoes.
Fill up a tin with water and add to the mix, getting out all the tomatoey goodness.
Add a vegetable stock pot and some freshly chopped basil and a couple of fresh/dried bay leaves. Season & stir.
Cook low & slow for up to 2 hours (this is in my Le Creuset Dutch Oven in at 140°C- for Slow cookers, I’d try it possibly for a bit longer as the heat isn’t as harsh – but I’d add in a bit more water to stop it drying out.
Once it’s finished doing its magical thing fish out the bay leaves, pour into a mixing bowl and whizz the soup up with a stick blender until it’s velvety & smooth.
Fill up a bowl, drizzle with some cream & enjoy!
I served mine with a great beer from Omission, which also happens to be gluten-free for those with Coeliacs/ Gluten Intolerance.