When the weather is cold, or you’re feeling a little glum, a big bowl of tomato soup is just the ticket. And although canned tomato soup is perfectly serviceable, it’s certainly not a patch on making your own from scratch!
This recipe is guaranteed to wash away the winter blues, and soothe a beleaguered soul. And best of all, the kids get genuinely excited about eating it – a total win for all concerned!
If you have the time and inclination, I would definitely recommend making your own vegetable stock. You’ll find my recipe here.
- 1 large onion
- 1 carrot
- 1 stick celery
- 25 g unsalted butter
- 1 tbsp olive oil
- 1 kg tomatoes
- 1 tbsp tomato paste (optional)
- 1 litre vegetable stock
- 1 bay leaf
- 150 ml double cream
- salt and pepper (to taste)
- Finely chop the onions, carrot, and celery.
- Heat the butter and oil together in a large flameproof pan
- When the fat is hot, add the vegetables and fry until they are soft – about 5 minutes.
- Meanwhile, quarter the tomatoes, and cut out the hard green/white part where the vine attaches.
- Add the tomatoes to the vegetables, and continue stirring to help the tomatoes break down.
- If tomatoes are not in season, you can add a little tomato paste to improve the flavour.
- Once the tomatoes are nice and soft, add the vegetable stock and a couple of bay leaves.
- Cover the pan, and simmer for 15 minutes.
- Remove the bay leaf, and then use an immersion blender to liquify the vegetables.
- You could also use a food processor or regular blender to do this.
- This recipe makes quite a thick soup. If you like your soup thinner, you could add a little more vegetable stock at this stage.
- Add the cream to the soup and mix well to combine, then season with plenty of salt and a little black pepper.
- If you’re feeling fancy, serve with a swirl of cream and olive oil, and garnish with basil.