OK, so when it comes to tomato soup, I can be a little funny. I like the ones that come in a can *hangs head in shame*, and sooooome tomato soups that they serve in cafês and restaurants, but usually not homemade tomato soup. Why? I think I had one of those strange incidents with it once when I had made it myself.
BUT! I reckon I might have been cured! And I will give you the secret.... follow, follow....
Fragrant Tomato Soup
(Serves 2, 3-4 as a starter)
1 tsp coconut or olive oil
1 big onion (I used two small red ones)
1 clove of garlic, roughly chopped
3 tomatoes, roughly chopped
1 can whole tomatoes (I used big plum tomatoes)
1 tbsp tomato pureê
200-250 ml vegetable stock (Marigold's all the way!)
1 tsp paprika (smoked paprika if you have it)
1/3-1/2 tsp chilli powder
1/2 tsp cinnamon
Handful basil, roughly torn (optional)
Salt and pepper to taste
Optionally serve this with boiled eggs (deeeelicious! And a great way to add a bit of protein, not vegan though!)
- Simply heat the oil in a medium casserole, and add the onion, garlic and tomatoes. Soften for about five minutes.
- Add the rest of the ingredients and heat through until it's boiling, about minutes. Now, whizz the soup smooth either with a stick blender or a food processor.
- Serve with a nice hardboiled egg in the middle, and some good crusty bread on the side, or enjoy it just as it is! It actually reminds me of the tomato soup they serve at my favourite coffee chain Caffe Nero *smiles*
Oh! And... I noticed this in the shop last week!
Sunnere & Sterkere med Proteinrik Mat, p. 22