Tomato Soup
Smooth, rich, not fussy. Designed for a regular pot + blender (stick blender ideal).
Ingredients
- 1 tbsp olive oil (or butter)
- 1 medium onion, chopped
- 2–3 cloves garlic, chopped
- 1 tbsp tomato paste (optional but great)
- 800 g canned tomatoes (2×400g)
- 400–600 ml stock or water (start with 400 ml)
- 1 tsp salt (to taste) + black pepper
- 1 tsp sugar or honey (optional; balances acidity)
- Chili flakes (optional)
- 60–120 ml cream / cooking cream (optional), or a knob of butter
To serve (pick any)
- Toast / grilled cheese / croutons
- Parmesan
- Fresh basil
- Extra black pepper + drizzle of olive oil
Steps
- Soften aromatics: Heat oil in a pot on medium. Add onion + pinch of salt. Cook 8–10 min until soft (a little colour is good).
- Add garlic + paste: Stir in garlic for 30–60 sec. Add tomato paste and cook 1 minute (it should darken slightly).
- Simmer: Add canned tomatoes + stock/water. Add pepper, a pinch of chili flakes (optional). Simmer 12–15 min, lid slightly ajar.
- Blend: Blend smooth (stick blender) or carefully in a blender. Return to pot.
- Finish: Taste. Add salt as needed. If too sharp, add ½–1 tsp sugar. If you want it richer, add cream or a knob of butter.
Consistency tip: Start with 400 ml liquid. After blending, thin it gradually until it’s where you want it.
Optional upgrades
- Roasty vibe (no oven): Add 1 tsp smoked paprika.
- Protein: Stir in shredded chicken, white beans, or top with a fried egg (yes, really).
- Acidity control: A tiny splash of vinegar at the end can brighten, but only if it’s not already too acidic.