Simple Tomato Soup

A quiet bowl of tomato soup for evenings when you want something warm and simple.

Ripe tomatoes, a little garlic, and a swirl of cream if you like. Nothing fancy — just comfort.

Thoughtsout
Use the reddest tomatoes you have. The soup tastes like whatever you put in the pot.

Ingredients

For the soup

• 6 ripe red tomatoes (about 500 g), chopped
• 1 small onion, chopped
• 3 garlic cloves, sliced
• 1 teaspoon butter or oil
• 1 cup water
• 1/2 teaspoon black pepper, freshly crushed
• Salt to taste
• A pinch of sugar, only if the tomatoes are very sour

To finish

• 1 tablespoon fresh cream (optional)
• Fresh coriander leaves, chopped (optional)
• A small knob of butter (optional)
• Bread or a grilled sandwich, to serve

Method

1. Wash and roughly chop the tomatoes. Chop the onion. Slice the garlic.
2. Heat the butter on medium. Add the garlic and onion. Cook 3–4 minutes until the onion is soft. Do not brown it much.
3. Add the tomatoes and a pinch of salt. Cook 8–10 minutes until they break down and look saucy.
4. Pour in 1 cup water. Simmer 5 minutes more.
5. Switch off the heat. Cool 2–3 minutes. Blend until smooth. Strain for a smoother soup.
6. Return it to the pan. Add black pepper and salt. If it is too sour, add a pinch of sugar. If it is too thick, add a splash of hot water.
7. Warm it through. Serve hot with cream or butter, and coriander on top. Bread on the side is enough.

Common mistakes

Pale tomatoes taste thin. Boiling the soup hard after adding cream makes it split. Stir the cream in off the heat.

Questions people ask

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