It’s definitely that time of the year where living off soup is 100% appropriate, it’s also great because you can raid your cupboards and fridge and throw something together. This is one of those soup recipes; I had all the ingredients in the house and a lot of the fresh things were nearly going off, so waste not want not.
TOP TIP: Read through the full recipe before you start
- olive oil (enough to coat the bottom of your pan/pot) or frylite if you are slimming world
- 1 small onion (finely chopped)
- 1 celery stick (finely chopped)
- carton of passata
- 6 ripe tomatoes or a 400g can of chopped tomatoes
- vegetable stock cube
- Tabasco sauce
- salt and pepper
So you may think I’ve been a bit vague with the measurements and that’s because this soup is very much down to personal taste. I love garlic so use a good squeeze of garlic puree, the sugar/sweetener is to take out that real acidity that tomatoes have, the Tabasco is again how hot you want this soup to be and the milk it’s to kill the richness and make it seem more like a ‘cream of tomato soup’. So my tip when making this soup; taste, taste, taste.
This really is the easiest soup to make, mind you to be honest I think a lot of soups are that ‘chuck it all in and cook’ method, but don’t worry you really can’t get this wrong.
- Heat your olive oil/frylite in a pan or pot, whatever you have that you usually make soup in or would hold your full amount of soup.
- Add your onion, celery and carrot (if you are wanting to blend your soup up so that it is smooth, don’t worry about the size of these and cutting them finely), cook slowly until the onion is translucent and the celery and carrot soften.
- Then add your garlic (puree in my case) and cook off.
- Chop your ripe tomatoes (taking out the core in the middle, but you can keep the skin on no problem) and add, or if you are using a can of chopped tomato add these.
- Stir through and then add your passata, sugar, salt and pepper and Tabasco to taste.
- Bring to the boil and then add your stock cube and about 250ml of hot water (you can add more throughout the cooking process if you need to)
- Simmer for 20-25 minutes and again taste and add more of the sugar, salt, Tabasco and pepper if you wish.
- Add a splash of milk to reduce the richness and make it a little more creamy, again if you want to add cream instead work away, I did just use semi-skimmed milk.
I served mine with a toasted bagel, perfect to warm you up!
You can also freeze this soup