Baking
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I grew up loving tinned tomato soup for a quick and easy meal – with hot buttered toast it was instant belly filling comfort. My daughter Mila loves it too.
However, we now know tinned soups can be so high in salt and sugar, that I stopped serving it.
Then I happened upon this recipe in the BBC Food website. I thought the addition of sun-dried tomatoes was such a clever way to add the natural sweetness you love about tomato soup, plus no need to chop an onion - I had to try it. And it works!
Plus it is quick – it only takes 15 minutes to make and is such a great fall-back meal. It also freezes beautifully.
Based on a recipe by Mary Berry, in the BBC Food website.
Serves 6 – 8. Cooking is quick – 15 minutes. Freezes well. V. GF.
Pictured: Quick tomato soup
Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves, crushed
- 3 x 400g tinned tomatoes
- 500ml chicken or vegetable stock
- 1 tbsp sugar – any will work, this is to balance the acidity of the tomatoes
- 150ml full-fat milk
- 150ml double cream
- Salt and pepper
- Optional – fresh basil or pesto to serve
Method
In a large pot for the soup, begin by adding 1 tbsp of the oil from the sun-dried tomatoes, and gently fry the garlic a few seconds.
Add the sun-dried tomatoes, tinned tomatoes, stock and sugar – bring to the boil, stirring. Then cover with a lid, reduce heat and simmer 10 minutes.
Remove the pot from the heat, let cool a little, and then blend til smooth with either a stick blended or processer. Season with salt and pepper to taste.
You can freeze or fridge the soup up to this point.
Once you would like to serve it, add the milk and cream and bring it back to a simmering heat.
Serve with crusty bread and fresh herbs like basil or parsley - or pesto dolloped in the soup or spread on toasts.
Dietary preferences
- Vegetarian with substitutions
- Gluten-Free with ingredient checks
