Tomato Soup is just an all time classic. Alongside chicken noodle soup, this is home food I remember loving when I was a kid. It screams warmth, simplicity and comfort. But be honest don’t we all just enjoy having it from a tin? It’s easier that way. It’s cheap to buy, you can stock up well for the autumn and winter months when you need something hot during the bitter cold.
A simple recipe
Now hold on just a moment, how easy is it to make tomato soup? Surely not that hard? I mean it doesn’t need noodles, pieces of meat, other vegetables, spices, just the humble tomato will do. Really? With just a pack of these little red things you can ditch away with your Heinz soup tins? Actually, you can and it really couldn’t be simpler.
When I saw a quick recipe online I thought oh yes it says it’ll be quick and easy but you’ll probably have to do some fancy stuff with the tomatoes that will take ages and it won’t taste like the tomato soup you are used to. Well how wrong was I? It’s so easy that after a few tries of perfecting it I’ll never buy a tin of tomato soup ever again. So with just a few tomatoes and some basic ingredients that you’ll most likely have in your kitchen, you’ll be as red as a tomato with embarrassment that you thought it was difficult in the first place. Here is what you will need…..
- Tomatoes (well obviously). Medium sized. 3 for one person are enough. Increase the number of tomatoes if you are serving for more.
- Tomato puree
- Vegetable stock cube (to create a vegetable stock)
- Paprika (optional)
- Olive oil (optional)
If you make spaghetti Bolognese, lasagne, pasta bakes, chilli then surely you’ll have most of these ingredients already. I have a spice rack that has tiny jars of herbs and spices. I find this easier to use because I don’t have for example fresh basil to pick and buying it fresh without using it all after a few days is a waste.
- Heat your tomatoes in a small/medium saucepan over a medium heat. Stir the tomatoes as they heat until they soften. Boil a kettle, this will help you make the vegetable stock quicker in a moment.
- Add the garlic, tomato puree, olive oil, basil and paprika. Stir the saucepan to get these ingredients combined for a few minutes. Paprika is a personal touch, leave out if you wish to.
- As you allow everything in the saucepan to cook together, pour ¼ litre of the boiled water from the kettle into a measuring jug. If you don’t have a measuring jug just fill up a mug. Add half a vegetable stock cube to the water and stir in, ensuring that all parts of the cube dissolve. Stir and leave for just a few minutes to allow the stock to get it’s flavour. Add half of your stock to the saucepan and stir for a further 5 minutes.
- Now add the contents of your saucepan to a food processor. I use a big blender I have because I don’t own a food processor. This works just the same. Blend together until you have a puree.
- Add back to the saucepan on a very low heat. Add black pepper to season. You may add a little more stock depending on how thick you want the soup to be. Adding more stock just thins out the soup.
That’s it. Homemade tomato soup that’ll taste just as good as what you get in a tin. You can add a bit of cream to the soup at the end but I found that it takes away the tomato taste if you don’t get the quantity right. I find this recipe very easy and it is very satisfying to know that it can be done very quickly. You can add your own flavours to it to give your own spin on this classic. I hope you’ll have a go to experience how easy it is.
Do you make your own tomato soup? What is your recipe?
Would you go back to buying tinned tomato soup after knowing how to make it yourself?
No need for postcards, feel free to leave a comment…