Like with most popular dishes there is no dearth of recipes available for making a Tomato Soup. The one is share is my absolute favourite. The original recipe is from Yotam Ottolenghi. I have adapted it the ingredients readily available in my city. This is the ultimate favourite with my kids. Absolutely simple to make one assumes a basic taste but needless to say the soup is delicious, healthy and light. Perfect for the summers. Serve it with some bread. Recipe serves four.
- 2 tbsp olive oil, plus extra to finish
- 1 large onion, peeled and chopped
- 1 tsp cumin seeds
- 2 garlic cloves, crushed
- 750ml vegetable stock or (2 vegetable stock cubes and 750 ml water)
- 4 large ripe tomatoes, chopped
- 400ml tin chopped Italian tomatoes
- 1 tbsp caster sugar
- 1 slice bread
- 2 tbsp chopped coriander, plus extra to finish
- Salt (see notes below)
- 1/2 tsp freshly ground black pepper
- Heat the oil in a medium saucepan, add the onion and sauté, stirring often, for five minutes, until translucent.
- Add the cumin, vegetable stock cubes (if using) and garlic, and fry for two minutes.
- Add both fresh and tinned tomatoes, sugar, salt and black pepper.
- Bring to a gentle simmer and cook for 10 minutes,
- After 10 minutes add the bread and cook for another 10 minutes.
- Close fire add the coriander, then pulse-blitz the soup a few times to break down the tomatoes a bit – you want them a little coarse and chunky. (This soup should be quite thick, but add a little water to thin it down if you prefer.)
- Serve drizzled with oil and garnished with fresh coriander.
Note: if vegetable stock or vegetables stock is not available use chicken stock cube or just plain water.