Tomato soup is warming, comforting and full of good vitamins. It’s also very easy to make.
Note: this recipe does not make a Heinz-style tomato soup but one that tastes of tomato. It scales up easily – double or triple, store in the fridge for four days, or freeze and store for six months. Tubs from bought fresh soup are great for storing home-made soup. A full tub usually serves two people.
Makes 2 portions. Prep: 5 minutes. Cooking: 40 minutes.
Stores: In the fridge for 3-4 days in a closed container/ In the freezer for up to 3 months.
- Chopping board
- Tin opener
- Pan lid (optional)
- Stick blender (optional)
- 1 onion
- 1 clove garlic (optional)
- 1 tbsp olive or vegetable oil, or the same of butter
- 2 tin of crushed tomatoes
- 1 tin-full water
- Skin and finely chop the onion.
- Skin and roughly chop the garlic clove.
- Heat the oil in the pan.
- When hot, add the onion and garlic and lower the temperature.
- Stir pretty constantly until the onions are transparent and soft. Don’t let it brown.
- Open the tin of tomato and pour into the pan.
- Fill the tin with water from the tap (which also rinses out any bits and pieces of tomato stuck to the sides) and add to the pan.
- Stir, cover with a lid to stop splatters, and let simmer for 30 minutes.
- Whiz with the stick blender to the preferred smoothness.
- Add a table spoon of créme fraiche at the end, to get a milder flavour.
- Finely chop a few basil leaves and sprinkle over the soup when serving, with a small drizzle of olive oil.
- Add a teaspoon of smoked paprika for a deep, mellow flavour.
- Whiz really fine when serving as a starter, and serve with garlic bread.
- Don’t whiz at all when serving for lunch, and serve with chunky cheese on toast.
- Add the juice of a lime, fresh chilli to taste and a handful of chopped coriander to make a salsa-style soup.
- If you really like Heinz, whiz until completely smooth, add a couple of table spoons of cream and a teaspoon of sugar. It’s not exactly the same thing, but that takes it most of the way there.