Home-Made Creamy Tomato Soup
And now for something….completely different. I’m taking a brief interlude in my photography series to share something delicious with you. A combination of my two favourite ingredients: tomatoes and basil…mmmmm! And if anyone looks at my pages regularly you will already have seen this one appear on the baking section of my blog site 😉 brownie points for loyal readers.
When I say this is easy I don’t mean mildly difficult like most chef’s mean – I mean bung everything in, heat it up and eat it up! That’s the sort of cook I am afraid I am so here it is – An easy tomato soup:
- 2 tbsp olive oil
- 1 onion – chopped
- 1 garlic clove – finely chopped
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- handful basil leaf
- pinch baking soda
- 600ml milk
First: Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins.
Second: Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil.
Third: Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. (If you like a smooth soup, like in the Heinz tins, then whizz the mixture at this point (most carefully of course) with a hand blender or some such implement. At this point you can cool the mixture and freeze it if that’s your plan – If you’re like me however and must eat whatever I cook right away carry on….
Fourthly: To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.
Got it? Good, I’m off to eat mine….