A Lovely Tomato Soup
At the beginning of lockdown last year, our friend Francesca committed to sharing easy, healthy store cupboard recipes to give us all an idea of what we could cook when food might be limited. This is Francesca’s recipe for lockdown tomato soup – something that very quickly became a staple in our house. This is the kind of soup that warms your entire body when you eat it. There is nothing better than a bowl of tomato soup when you’re feeling ill, sad or you need a little bit more joy in your life. It’s also quick and easy to make, freezes well, and could also be used as a pasta sauce if you fancy something more filling.
Lockdown Tomato Soup
Serves 4, with some leftovers
Saute one sliced onion and two chopped garlic cloves in a couple of tbsp of olive oil, for around 5 minutes. Don’t let them brown. Add 800g of tinned whole tomatoes and 400g of fresh tomatoes (any kind will do but cherry are delicious here). If you’re short on fresh tomatoes, you can use 1.2kg of tinned instead, and vice versa. Add one litre of veggie stock and bring to a boil. Once it’s simmering, reduce your heat to medium and let your soup cook for around 15 minutes before adding 3 tbsp of tomato paste. Add everything to a blender along with 1/2 cup of coconut milk and some salt and pepper. Blend, taste and adjust your seasoning if you need to. Finally, return your soup to the pan with a couple of handfuls of chopped fresh basil. If you’re feeling fancy you can top each bowl with a swirl of coconut milk and more basil.
Francesca McConchie