TOMATO SOUP

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This Recipe Serves 3-4

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There’s something undeniably nostalgic about a warm bowl of tomato soup. It brings back memories of cozy afternoons, rainy days, and the simple pleasure of comfort food. Whether paired with a crispy grilled cheese or enjoyed on its own, tomato soup is a timeless classic that never goes out of style.

Why Make Tomato Soup at Home?

Store-bought versions are convenient, sure—but making tomato soup from scratch gives you control over flavor, texture, and ingredients. No preservatives, no excess sodium—just pure, rich, tomato goodness enhanced by herbs, aromatics, and a touch of cream (if you like it that way).

The Simple Magic of Tomato Soup

At its heart, tomato soup is incredibly simple. Ripe tomatoes (or good quality canned ones if they’re out of season), onions, garlic, and a bit of olive oil are all you really need. But the secret is in the seasonings and the cream.

Tomato Soup Ingredients:

• 5 ripe tomatoes
• ½ red bell pepper
• ½ onion
• 1 garlic bulb
• salt to taste
• ¼ teaspoon fine black pepper
• 1 tablespoon dried mixed herbs
• 1 tablespoon cayenne
• 2 ½ tablespoons olive oil
• 1 cup vegetable stock
• 1 tablespoon butter
• 70 grams tomato paste
• some chopped basil leaves
• whole basil leaves for garnishing

• ⅓ cup fresh or long-life cream + extra for garnishing

Cheese Toast:

• bread of choice – I’ve used Sourdough
• grated Gouda cheese
• butter as needed for spreading onto bread

 

Method:

1. Preheat the oven to 225° Celsius and line a baking tray with baking paper.
2. Slice the tomatoes in halves and place them onto the lined baking tray.
3. 
4. Slice the bell pepper and onion in half and add it to the tray.
5. 
6. 
7. Next, cut the garlic bulb in half and place on the tray with the cut side upwards.
8. 
9. Once all the veggies are on board, it’s time to season with salt, black pepper, dried mixed herbs and cayenne. Drizzle over the olive oil.
10. 
11. Pop the tray into the oven for 35 minutes or until the veggies have a nice char on them.
12. 
13. Allow the veggies to cool – in the meantime, prepare the stock, I’ve used the Ina Paarman’s vegetable stock, simply add a sachet to a jug with a cup of boiling water.
14. 
15. Stir and have it on hand.
16. 
17. Once the veggies have cooled, add them to a blender.
18. 
19. Blend together until smooth.
20. 
21. To a pot on medium heat, add in the butter and tomato paste.
22. 
23. Pour in the blended vegetables.
24. 
25. Add in the prepared vegetable stock.
26. 
27. Mix until combined and simmer for 5 minutes.
28. 
29. Add some chopped basil leaves.
30. 
31. Pour in the cream.
32. 
33. I used long-life cream, but fresh cream may be used instead.
34. 
35. Mix until combined, simmer for a further minute and take it off the heat.
36. 
37. Now it’s time to prepare the cheese toastie, I’ve use sourdough but any other bread will do.
38. 
39. Add grated cheese to a slice of bread. I used Gouda but feel free to use your preferred cheese.
40. 
41. Cover with the other slice of bread and spread a generous layer of butter.
42. 
43. Place the buttered side down onto a hot pan on medium heat. Spread on some butter on the other side of the bread.
44. 
45. Allow it to toast until golden and then carefully flip it over to toast the other side.
46. 
47. Remove from the heat and slice it up.
48. 
49. Don’t stress if there’s no cheese pull – it’s the crunch that matters!
50. 
51. Plate up the tomato soup and drizzle over some cream.
52. 
53. Top with some basil leaves.
54. 
55. Now for the best part – dunk those cheese toasties in and enjoy!
56. 
57. 
58. This is such a comfort dish for the Winter, it’s like a warm hug of goodness.
59. 
60. This can be stored in the fridge for up to a week.
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