Updated: Nov 14, 2020
This is a household favourite - so easy and so delicious, and it only uses tinned tomatoes, though you can use the equivalent weight in fresh super-ripe tomatoes if you have a surplus. Blended after cooking, it’s just like canned tomato soup, only ten times better. We love ours with cheese on toast with a sprinkling of oregano. The kids also love it
2 Tbsps olive oil
1 Tbsp unsalted butter
1 large-ish onion
2 cloves garlic
1½ Tbsps plain flour
2 Tbsp tomato paste (NZ)/purée (UK)
2 (400g) tins peeled tomatoes - chopped or whole, it doesn't matter
750ml chicken stock or vegetable stock
1 tablespoon honey or sugar - or any sweetener you like.
Salt and pepper
This tomato soup is brilliant with spinach and ricotta tortellini 'dumplings' the next day. I buy fresh tortellini all the time because it turns something like this in to a filling meal and the kids LOVE it.
Heat the oil and butter in a large pot. Add the onion and stir until softened. Stir in the garlic and flour. Add the tomato purée/paste, tinned tomatoes, stock and sugar if you're using; bring to the boil. Simmer for 15 minutes. Season to taste with salt and pepper. Blend with a stick blender in the pot (I wouldn't be without this implement in the kitchen) or transfer to a blender, as long as it's heatproof! Blend until smooth. Garnish with basil and/or a swirl of crème fraîche (though I hardly ever do this as my husband is lactose-intolerant...it's beautiful and creamy without) and serve with cheese on toast with a sprinkling of oregano.