Like most, my first encounter with Tomato Soup came from a Heinz tin and to this day I still one of my
It needs to be nuclear hot and have something to dip into it.
My favourite retro side-dish is just a fresh classic crusty roll from the bakers with an obscene amount of butter in it. It takes me back to being a kid, eating my lunch at my nan’s coffee table while watching Jem and The Holograms.
It’s also a natural partner to the Grilled Cheese and is perfect for dipping.
There will always be a place for a tin of Tomato Soup, but if you want a more natural flavour, making your own is the only option. This soup tastes like it takes a lot of work, but seriously it is so easy and worth the extra effort of opening more than a tin.
The key with the fresh tomatoes is they don’t have to be pretty they just need to be ripe, this is the perfect recipe for “Wonky Veg”.
Season well and don’t forget to sieve the soup to get it as
What’s your favourite soup side? Jem & The Holograms or She-Ra? Tell me in the comments.
Cream of Tomato Soup
A hug in a bowl!
- 3 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 700 g Fresh Tomatoes
- 2 Cloves Garlic
- 1 Small Red Onion
- A pinch Granulated Sugar
- 2 400ml Tins of Plum Tomatoes Drained
- 235 ml Vegetable Stock
- 1 Handfull Fresh Basil
- 125 ml Double Cream
- A Pinch Salt & Pepper
Preheat the Oven to 200
Slice the fresh tomatoes in half and place onto an oiled baking tray. Cover with a touch more olive oil making sure the tomatoes are well covered. Make sure the tomatoes are well spaced.
Drizzle over the Balsamic Vinegar and bake in the oven for 20 minutes till roasted.
While the tomatoes are roasting, dice the red onion.
Heat a little oil in a large pot on a medium heat and add the onions, sprinkle on a pinch of sugar to help aid the caramelisation. Cook until softened and then add the Garlic, saute for a minute.
Add the tinned Tomatoes, the stock, Basil and season well.
Simmer the mixture for 15 minutes, reducing the heat if needed.
Take out the Roasted Tomatoes and add to the soup mixture. Simmer for a further 15 minutes.
Take off the heat and blend until smooth.
Pass the mixture through a sieve, removing excess Basil leaves and return to the pot on a low heat.
Add the Double Cream, season well again and simmer gently until hot.
Serve with your prefered side.