Ward off the encroaching chilly nights with this recipe for quick and simple Tomato Soup

2 tsp extra virgin olive oil
1 medium onion, roughly chopped
1.6kg chopped tomatoes (fresh or canned)
2 Tbsp tomato paste
1 cup water or vegetable broth
2-3 Tbsp chopped fresh basil
3/4 cup half-and-half (half cream, half milk)
Salt and fresh black pepper, to taste

How to
In a Dutch oven or heavy stock pot, heat the olive oil over low heat. Stir in the onion, and cook for a few minutes until the onion is translucent.

Pour in the tomatoes, tomato paste and water or broth. Increase the heat to high, and bring to a boil. Then, reduce heat to simmer, cover, and cook for 10 minutes.

Uncover the pot, and stir in the basil and half-and-half. Cook for a minute or so, then taste and add salt and pepper as needed (you will need both).

Give your soup a once-over with an immersion blender, or carefully transfer the soup to a standing blender and pureé until smooth.

Serve hot, with a grilled cheese sandwich for dunking. Or, let cool completely, and refrigerate or freeze.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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