Tomato Soup is quick and easy to make, tasty and satisfying, especially now when we have quite a few sweet and ripe every day. But you can also use tomatoes bought in the shops or on your local farmers’ market from a wide range of quality and prices.
Wash and quarter the fruit, removing large stalks. Add an onion and one or two cloves of garlic, crushed, a teaspoon of salt. Put to a gentle simmer on low heat until it is melted, then blizz the whole thing.
Finely dice a small onion, then gently fry in a knob of butter and an equal amount of olive oil until golden. Add the soup, bring back to heat and season to taste with salt and pepper.
Serve with soured cream. Basil pesto, Balsamic vinegar, toasted pumpkin seed or chilli oil also make tasty and visually appealing additions, so does wilted spinach or caramelised feta cheese.
As I said. Quick and easy, tasty and satisfying.
