Starters
International
InternationalCreamy Tomato Soup
A velvety bowl of tomato soup served three ways. The basic leans on a good tin, the better roasts fresh tomatoes for depth, and the ultimate slow-roasts vine tomatoes with cream and basil oil.
Vegetarian
Gluten-free
Nut-free
Budget version
Tinned tomatoes blitzed with onion and a swirl of cream.
Per serving£0.60
Total cost£2.40
Time30 min
Ingredients for 4
- 800 g tinned chopped tomatoes
- 1 onion , diced
- 1 clove garlic , crushed
- 400 ml vegetable stock , from a cube
- 1 tsp caster sugar
- 60 ml single cream
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oil in a saucepan and soften the onion for 5 minutes.
- Add the garlic and cook for 1 minute, then tip in the tinned tomatoes, stock and sugar.
- Simmer for 15 minutes, then blitz until smooth with a stick blender.
- Stir through the cream, season to taste and serve.
Equipment
The three ways, side by side
Budget
Tinned tomatoes blitzed with onion and a swirl of cream.
Better
Roasted fresh tomatoes and red pepper for a sweeter, deeper flavour.
Ultimate
Slow-roasted San Marzano tomatoes finished with crme frache and basil oil.
