Meat Free Monday!
Tomato soup is one of my favourites, so I was happy to give this one a go. In fact, five years ago on this very blog, I shared my easy you-could-do-it-in-your-sleep tomato soup recipe, which I’ve copied and pasted below. I still make it all the time, and love it.
The trick to this one, like the Gwyneth Paltrow recipe I reviewed five years ago, is to roast the tomatoes ahead of time. However, Gwynnie had us roasting the tomatoes for five hours (FIVE HOURS! Not a typo), whereas with this one, you only roast them for half an hour, which is far more reasonable. Consequently, the roasted tomatoes take on much more flavour than just using chopped tomatoes. Even Tim, who is not a fan of tomato soup, said he liked this one. So in the future, I definitely will roast some tomatoes if I have the time.
The other thing that I cheated on for this recipe was you were supposed to pour the soup into mugs, and then broil a grilled-cheese lid. I’m very wary of doing this, as I once had a bowl shatter that I thought could take the heat of the broiler but could not. So what I ended up doing was making the grilled cheese toasts under the broiler, and then popping them on the top of the soup once they were done. I also threw some extra cheddar cheese on to the top of the soup, just for good measure. I mean, what can’t be improved by the addition of more cheese?
As far as I was concerned, this was a winner.
Quick Tomato Soup, for when you’re starving and time is of the essence: Chop up one small red onion, either by hand or if you’re really hungry and want to eat ASAP, in your food processor. Heat 1-2 tablespoons of garlic olive oil, add onion. Once the onion is soft and fragrant, add one can of chopped tomatoes. Depending on how thick you like your soup, add either 1/2 can or 1 can of water, vegetable stock or milk. (I went milk. Yum.) Add one teaspoon each of oregano and basil. Boil until thick. You can either puree soup or keep it chunky, depending on your preference. Done. Time taken? (including set up) 7 minutes. Even Jamie Oliver would approve.