Umami
Umami

TOMATO SOUP

6

servings

10 minutes

active time

-

total time

Ingredients

6 sun-dried tomatoes in oil

2 garlic cloves, crushed

3 x 400g tins of chopped tomatoes

500ml (18fl oz) chicken or vegetable stock

1 tosp caster sugar

150ml (5fl oz) full-fat milk

150ml (5f oz) double cream

3-4 tsp fresh basil pesto (see tip)

salt and freshly ground black pepper

Directions

Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds.

Tip in the sun-dried and tinned tomatoes, add the stock and sugar (see tip) and bring to the boil, stirring all the while. Season with salt and pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.

Remove from the heat and, using a hand blender, blitz the soup in the pan. Stir in the milk and cream and check the seasoning before heating through on the hob.

Serve hot with ½ teaspoon of basil pesto (see tip) swirled on the top of each bowl of soup.

Notes

Can be made up to 3 days ahead

Freezes well without the milk and cream. Defrost and reheat until piping hot, then stir in the milk and cream before serving.

The sugar brings out the flavour of the tomatoes and helps balance their acidity - sometimes they can be a little bitter.

The basil pesto adds a lovely flavour, but this soup is still very good without it.

6

servings

10 minutes

active time

-

total time
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