Basic Home-Made Tomato Soup

IMG_3411Tomato soup is everywhere; on restaurant and cafeteria menus, tinned or bagged on shelves in supermarkets, in powdered form, in powdered one-mug form… And in my experience, nine times out of ten it’s a complete let-down. The last tomato soup I ate in a lunchroom was probably just tomato purée watered down, then smothered in cream. I’m pretty sure no fresh tomato ever went near it. IMG_3391

Why is that, when nothing could be easier than making a basic fresh tomato soup? I suspect it has a lot to do with many people being completely out of touch with proper, home-made food and not knowing how things are actually supposed to taste.

But I’m not here to preach, I am here to give you a basic, yet delicious, recipe for freshly-made tomato soup. 😉 So here goes.

500 g tomatoes (about six medium-sized ones)
1 onion, roughly chopped
1 large clove of garlic, roughly chopped
1 tbs tomato purée
750 ml vegetable stock

– Slash the tops of the tomatoes cross-wise with a sharp knife and put them in a snug-fitting bowl or container. Pour on enough boiling water to cover and let stand for a few minutes.
– Drain tomatoes and skin them when cool enough to handle.
– Roughly chop the tomatoes (I use the food processor for this).
– Heat olive oil in a pan and fry the onion and garlic for a few minutes.
– Add the tomato purée and fry for a few more minutes.
– Stir in tomatoes and stock and bring to the boil, then turn down and simmer, lid on, for about 20 minutes.
– Let cool slightly and blitz with stick blender, food processor, whatever you have.
– Reheat and serve.