When it’s pouring outside, tomato soup is comfort in a bowl.
This recipe, only slightly adapted from Good Food India, is super easy, non-fiddly and yummy.
The tomato ketchup gives it a lovely piquancy.
Easy Tomato SoupAdapted only slightly from Good Food India
1 onion, chopped1 tbsp olive oil
8 large tomatoes, chopped
400 ml hot vegetable stock
4 tbsp tomato ketchup
4 pinches oregano
Salt and pepper
Yoghurt to swirl
Heat the olive oil in a pan, and fry the onions for about 5 minutes, stirring with a wooden spoon till soft but not coloured.
Add the chopped tomatoes, stock, ketchup and oregano. Season with salt and pepper and bring to a boil.
Cover the pan, lower the heat and simmer for 15 minutes.
Cool and blend to a puree.
Gently reheat and serve with a swirl of yoghurt.
And if you’re like me, and often eat tomato soup just for the croutons, treat yourself – make them in the microwave. Just cut bread into little cubes, lightly rub with a little olive oil and seasoning, and blast on High in short bursts, moving the cubes around between each burst.