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Simple Tomato Soup

Prep 10 min · Cook 20 min · Serves 3

A quiet bowl of tomato soup for evenings when you want something warm and simple.

Ripe tomatoes, a little garlic, and a swirl of cream if you like. Nothing fancy — just comfort.

Thoughtsout
Use the reddest tomatoes you have. The soup tastes like whatever you put in the pot.

Ingredients

• 6 ripe red tomatoes (about 500 g), chopped
• 1 small onion, chopped
• 3 garlic cloves, sliced
• 1 teaspoon butter or oil
• 1 cup water
• 1/2 teaspoon black pepper, freshly crushed
• Salt to taste
• A pinch of sugar, only if the tomatoes are very sour

To finish

• 1 tablespoon fresh cream (optional)
• Fresh coriander leaves, chopped (optional)
• A small knob of butter (optional)
• Bread or a grilled sandwich, to serve

Instructions

1. Wash and roughly chop the tomatoes. Chop the onion. Slice the garlic.
2. Heat the butter in a pan on medium heat. Add the garlic and onion. Cook 3–4 minutes until the onion is soft. Do not brown it much.
3. Add the chopped tomatoes and a pinch of salt. Cook 8–10 minutes until the tomatoes break down and look saucy.
4. Pour in 1 cup water. Bring to a simmer. Cook 5 minutes more.
5. Switch off the heat. Let it cool 2–3 minutes. Blend until smooth. For a restaurant-smooth soup, strain it through a sieve.
6. Return the soup to the pan. Add black pepper and more salt if needed. If it tastes too sour, add a small pinch of sugar. If it is too thick, add a splash of hot water.
7. Warm it through. Serve hot with a swirl of cream or a little butter, and coriander on top. Bread on the side is enough.

Tips

• Ripe, red tomatoes make a naturally sweet soup. Pale tomatoes taste thin — add a pinch of sugar.
• No blender? Mash well with a potato masher for a rustic soup.
• For a richer bowl, stir in 1 tablespoon cream off the heat so it does not split.
• Leftovers keep in the fridge for a day. Reheat gently.