Cream of Tomato Soup (that could rival Heinz!)

In a previous post I made baguettes, and if you have baguettes then a great soup is a must have accompaniment; and let me tell you, this is one great soup! I must have mentioned before that I have always been a pretty obsessed with Heinz tomato soup. I could literally eat bowl after bowl full, with a good helping of cheese on toast on the side for dunking in it of course. It is the ultimate comfort food for me. Well, because of this I never dared to attempt to make it for fear of it never being as good; but folks, I think I may have cracked it. Before now, if I ever heard anyone saying they made a cream of tomato soup better than Heinz I probably would have never trusted another word that came out their mouth, but this soup is up there! If you don’t believe me you will just have to try it for yourself!

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Serves 2

–          1 large red onion – chopped into quarters

–          3 cloves garlic – crushed

–          ½ tbsp. olive oil

–          1 400g tin peeled plum tomatoes

–          1 ½ tbsp. tomato puree

–          ½ tbsp. balsamic vinegar

–          1 tsp sugar

–          ¾ pint hot chicken or vegetable stock

–          1 tsp dried basil

–          ½ tsp chilli sauce

–          2 tbsp double cream

Pre-heat the oven to 190’C

Roast the onion and garlic in the oil for 20 minutes

Stir in the tomatoes, puree and balsamic vinegar and roast for a further 15 minutes

Remove from the oven and pour the ingredients into a large saucepan, along with the stock, sugar basil and chilli sauce

Simmer on a medium heat for 5-7 minutes and then whiz in a blender or with a stick blender until smooth

Strain the soup thorough a fine sieve and then return to a low-medium heat

Stir in the cream and heat through

Season to taste and serve with crusty baguettes and butter. Feel free to top with chopped sundried tomatoes and grated cheese.

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