THE MOST AMAZING PANTRY TOMATO SOUP Cooking down and caramel

• servings: SERVES: 4 / PREP: 5 MINU
• active time: 35 minutes
• total time: 40 minutes

Ingredients

60 ml (¼ cup) extra-virgin olive oil

3 garlic cloves*, finely minced

1 brown onion, finely chopped

1 tsp dried oregano

100 g (⅓ cup) tomato paste

125 ml (½ cup) chardonnay wine*', for deglazing (optional)

1 tsp salt*

½/ tsp black pepper, plus extra to serve

400 g can chopped tomatoes

1 litre (4 cups) low-salt vegetable stock*

1 tbsp honey or 2 tsp sugar (any type)

TO SERVE (OPTIONAL)

4 tbsp thick cream*2

Parmesan Toasties (page 328)

Directions

Sauté aromatics - Heat the oil in a large pot* over medium-high heat. Add the garlic, onion and oregano and cook for 3 minutes until the onion is translucent. Caramelise tomato paste - Reduce the heat to medium. Add the tomato paste and cook, stirring constantly, for 8 minutes or until it changes from red to dark crimson. Use a rubber spatula to prevent the tomato paste from catching and burning on the base or side of the pot, adjusting the heat as needed.?

Simmer - Add the wine (if using). Stir, turn the heat up to high and bring to a rapid simmer. Simmer for 2 minutes or until the wine has mostly evaporated. Add everything else. Stir, bring to the boil, then reduce the heat to medium and simmer for 20 minutes.

Serve - Blitz until smooth in the pot using a stick blender.* Simmer for a further 5 minutes, then ladle into bowls. Serve with a pinch of pepper and, if desired, a drizzle of cream and Parmesan Toasties for dunking

Notes

NOTES

1 Substitute with any other dry white wine that's not too sweet or woody, or a dry red wine. Omit for a non-alcoholic version.

2 Alternatives: a drizzle of extra-virgin olive oil, coconut milk* or a shower of freshly grated parmesan*.

3 If the tomato paste gets stuck to the side or base of the pot and starts burning, dissolve it using a small splash of the vegetable stock. Once the stock has evaporated, you can recommence sautéing the tomato paste. Alternatively, transfer to a jug blender. Blend in batches, with the feeder tube removed and the hole covered with a folded tea towel. LEFTOVERS Fridge 4 days, freezer 3 months.