At the top of this post I’d just like to doff my hat to Mr Jamie Oliver. His ’30 minute meals’ book hides some real gems, including the original version of this tomato soup recipe. It’s the easiest tomato soup in the world, perfect for cosy days in, as a light starter or if you’re looking to give Mr Heinz a run for his money.
(I’m claiming the credit for this recipe, when in reality it was all Luke. The cunning character even got his massive hands into the pictures, stopping me stealing them for my own. Damn.)
- Tomatoes. (Loads! I’ve got a selection of cherry toms, large Mediterranean numbers and everything in between. The amount below is enough for 3 large bowls of soup)
- A handful of fresh basil leaves
- 2-4 cloves of garlic (depending on your plans the next morning)
- 1 medium sized red chilli, with half the seeds left in
- Half a red onion, chopped
- A good glug of olive oil
- Salt and pepper, to taste
- A blender (I used my handheld magimix, no need for a large kitchentop mixer)
- A roasting tray
3. Chop the onion and cook through on the hob with a drop of olive oil.
4. The tomatoes will come out, wrinkly and delicious. Mix them into the saucepan with the onions and add the basil.
5. Using the handheld mixer, blend the vegetables down to a thick soup. Check the temperature and seasoning – if the tomatoes are too sharp you may need to add a pinch of sugar.
I told you it was easy! Serve with extra basil and homemade croutons (ciabatta, olive oil and 10 mins in a 220 degree oven). Yum!