I am a fussy eater when it comes to Tomato soup. For a very long time I hated it. I hate the smooth texture of it, I felt that it was just warm tomato juice and I didn’t like that either.
It was an emotional time, and wild and crazy emotional time. But somehow a friend convinced me to try her tomato soup. This recipe is taken from her, but I have added to it. I also think I have forgotten a whole bunch of it over the years as well, as I am fairly certain that hers tasted better.
This recipe does differ from hers as it is actually oil free. Yes. And then I ruined it with heavy cream. But you can use butter to fry the onions with and use a bit less cream, or don’t. It is pretty low calorie anyway.
Serves: 2 (really hearty portions) or 4 (appetisers)
Calories per serving (the big ones): 238
Tomato and Toasted Garlic Soup
- 5 large cloves of garlic - cut in thick(ish) slices
- 400g tinned whole plum tomatoes
- 1 medium yellow onion
- 1 cube chicken stock
- Bit of water for deglazing
- 400g empty canned tomato tin of water
- ABOUT 12 basil leaves (I have a photo below so you can sort of “judge” how much I used. But you will want a bit more for garnish - because we aren’t animals)
- 60 ml double cream (I think you could be happy at 40 ml of double cream as well)
- A bunch of pepper
- Some salt (to taste) at the end
- Step 1 Take a medium sized saucepan (and make sure that it is very dry), put your sliced garlic into it and toast. If you have never toasted garlic before – here is how! Put the heat on to about medium. Let the pan heat up. Keep moving the garlic around so that it doesn’t stick. Play with the heat to make sure you don’t burn them, but basically keep doing this and turn them over until they are golden brown. If some haven’t toasted as well as others, that is fine and we will add that mid cook anyway. While this is cooking cut your onion in ½ and then with parallel cuts make long slices. You will have time unless you are horrible at slicing onion.
- Step 2 Remove the garlic from the pot. And let the pot cool slightly. Add the onion. Put the heat on low, and add the lid. Onions have a lot of water so they won’t stick if the lid is kept on them and the moisture stays in the pan. Make the onions really think about what they have done. I.e. cook them until they are clear. Put a bit of water into the pot if there is some residue stuck to the bottom, but add the chicken stock cube and the tomato paste.
- Step 3 Add the plum tomatoes – Now – Don’t just dump the tomatoes in like a savage. You need to take each tomato and squeeze then in your hand to break them up (oh, maybe should have mentioned to wash your hands. Please wash your hands). Add the water.
- Step 4 Let that boil, leave the lid on so that you don’t use a lot of the water. You want this to be more of a tomato stew that tomato soup. Add a bunch of fresh cracked pepper. You need to boil it for about – 15 to 20 minutes. Basically as long as you want. As long as it tastes cooked. After about 7 minutes add about ½ of the toasted garlic back in. And continue boiling.
- Step 5 Once you are happy for it to be finished. Chop the basil into large chunks. Stir in the double cream. Add it slowly so you can judge for yourself what level of cream you want. Let that heat back up and add the basil. You want to serve it shortly afterwards as you don’t want the basil to over cook.