Simple Tomato Soup 

Tomato soup. Even just the thought of it is like getting a big, warm hug. Is there anyone who doesn’t like tomato soup? It’s not quite Heinz Cream of Tomato but I’m pretty sure it’s a damn sight better for you.  

You will need:

2 onions

1 leek

2 cloves garlic

2 medium carrots or 3 small ones 

2 litres chicken stock (I used 2 cubes) 

Tomatoes – use as many as you like, whichever rules you like. For this recipe I used 12 salad tomatoes and 3 punnets of cherry tomatoes 

2 tsp dried oregano

Salt and pepper

Dash lemon juice 

Sprinkle of sugar 

Dash Worcestershire sauce

8 leaves or so of fresh basil 

  
1. Chop up the onion, leek and garlic. Add a splash of olive oil to your soup pot, heat on a medium heat, and chuck in the veg. Let those start to soften for 10 minutes before chopping and adding the carrots. 
  
2. Add the stock, stick the lid on and allow to simmer on a low heat. 

  
 3. The next part is what makes things simple! The worst part of making tomato soup, for me, is the process of blitzing and sieving the cooked soup. To try to make that a but easier, I’ve come up with a bit of a process. 

  

4. Chop the tomatoes. Put a large saucepan on the heat with a little oil in the bottom. Gradually chuck in each punnet of tomatoes as they’ve been chopped. The tomatoes you add earliest will have a bit of time to break down before you add the next, meaning you should be able to fit all the batches in. If not, use another saucepan. 

 5. You don’t need to add anything else at this stage. Stick the lid on and allow the tomatoes to cook down. If you have other things to do, this is the time for it. Clean, watch a movie, bake, whatever – just give these time.   

  
6. When the tomatoes have cooked down nicely, push them through a seive into the vegetable and stock mixture. This is time consuming, but trust me, it’s much easier then pushing the blitzed soup through the seive. You want to push as much tomato pulp through, whilst separating out the seeds and skins. 

  
7. Now add the rest of the flavourings and seasonings, apart from the fresh basil, which should be added in at the end to make the most of the flavour. 

  
8. Take the soup off the heat, pour into a bowl, add the basil, and blitz until smooth. You can do this in the pot if you’d like, I just like to pour it out into another bowl to avoid scratching my non-stick soup pot. Now taste it and adjust the seasoning if necessary. 

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