Tomato & Garlic Soup

A thick but smooth tomato soup. Lovely with some proper chunky bread for dunking. I made this with tinned tomatoes. Hear me out! It’s because tinned plum tomatoes are already skinned so it makes it smoother.

I like to use a soup maker. This is mainly because I’m lazy and you can just chuck it in and the machine does the work. It takes 25 minutes in mine. To make sure it cooks really well I always chop the ingredients really small. To save time on chopping I use a mini food processor (a Kenwood Mini Chopper). It’s so quick and really easy to wash up.

Equipment: soup maker (or saucepan), mini food processor (or knife and chopping board) & hand blender stick/blender if cooking on the hob rather than using a soup maker

Ingredients:

  • 1 onion, finely diced

  • 4 cloves garlic, finely diced

  • 1 tsp oregano

  • 1 tsp dried basil

  • 2 tins plum tomatoes

  • 2 tbsp coconut sugar (or brown sugar)

  • 2 large potatoes

  • 1 stock cube, crumbled

  • 1 tin measure of cold water

  • Garnish: either fresh basil or other herbs like parsley. This time I used a dollop of vegan sour cream and fresh chives

  • Season before serving

Method:

  1. If using the soup maker add all the ingredients and use the smooth function.

  2. On the hob, saute the onion in a couple of tablespoons of water for 5 minutes. Add the garlic and fry for another minute. Add the tomatoes, potato, sugar, stock cube and the tin of water. Bring to the boil and then simmer for 20 minutes. Cool the soup then blend with your choice of blender.

  3. Garnish. I used vegan sour cream & fresh chives.

  4. Season and serve with fresh bread. Mine came from @chalkhillsbakery in Reigate

Cooking notes:

  • If you’re worried the onion might not be cooked down enough in the soup maker then you can always saute this in a frying pan and then transfer to the soup maker after.

  • This recipe is oil free. I saute in a couple of spoons of water instead of frying in oil.

Recipe by Ruth Jane Plantiful