I grew up loving tinned tomato soup, and my daughter does too, but it is so high in salt and sugar that I stopped serving it. Then I saw this recipe in the BBC food website and I tried it straight away – it works! The sun dried tomatoes add the natural sweetness you love about tomato soup and is such a smart idea. Plus no need to chop an onion for this one I love it!
It takes 15 minutes to make and is a great fall back meal – plus you likely have all the ingredients already and keep well in the pantry, and it also freezes beautifully.
Based on a recipe by Mary Berry.
Pictured: Quick Tomato Soup6 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
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.
Serves 6 - 8