Tomato soup
The question I was asked was why bother making this when it tastes so similar to the cream of tomato soup you can buy ready-made. The answer is simple, you might fancy tomato soup and not have a tin in your cupboard. Plus this is so super simple and you know exactly what is in it.
Ingredients
400g tin of tomatoes
1 tbsp tomato puree
½ tsp sugar
1 stock pot
3 tbsp cream
¼ tsp ground white pepper
Method
Put all of the ingredients except the cream into a pot and give it a good stir. Over a medium heat bring to the boil. Once very hot and bubbling reduce the heat slightly so it is not bubbling ferociously and cook for a further 5 minutes, stirring from time to time.
After the 5 minutes is up, using a stick blender or liquidiser, blend the soup until smooth. Add the cream, check the seasoning and serve very hot.
Variation
Chipotle chilli: Add ½ tsp-1 tsp of chipotle chilli powder to the tomato mixture and follow the recipe above. This is really good served with cornbread.
Moroccan tomato soup: Add 1 tbsp of harissa paste to the tomato mixture and follow the recipe above. When finished and served, top with 1 tsp harissa on the top.
Peri peri tomato soup: Add 1 tbsp of peri peri sauce to the tomato mixture and follow the recipe above.