There’s something comforting about a bowl of hot, steamy tomato soup. Walking in from a cold, grey day to vibrant and creamy soup some how makes the world seem OK again.
And this soup knocks the socks off it’s canned counterpart.
I’ve tried so many tomato soup recipes over the years, but you know me, I like to keep the process as simple as possible, preferably by throwing everything in the oven. This is now my go-to recipe for tomato soup- and it hits the spot every time. By adding in the sundried tomatoes before blending, it gives depth of flavour to the soup- no one will ever know that it takes just 30 minutes from start to finish.
Seasoning with sea salt and black pepper is an essential step- it balances the sweetness of the tomatoes and brightens the flavour.
Serves 2 generously
300g pack of cherry tomatoes
3 cloves of garlic
1 stalk of celery, chopped roughly
2 tbsp olive oil
3 sundried tomatoes in oil, drained
600ml good quality vegetable stock
Generous pinch of sea salt and black pepper, to taste
2 tbsp unsweetened soya yoghurt (optional)
8 basil leaves