Weeknight Tomato Soup
Recipe by gingham
A pot of soup from the pantry in about half an hour, smooth and bright, with grilled cheese in mind.
A recipe written for gingham, free to cook from. Save it to plan it, shop for it, and change it as your own.
Ingredients
- 3 tbsp olive oil, plus more to serve
- 1 large onion, chopped
- 3 cloves garlic, sliced
- 1/2 tsp red pepper flakes, optional
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken stock
- 1 tsp sugar, if the tomatoes taste sharp
- 1/2 cup heavy cream, optional
- Salt and pepper
- A handful of fresh basil, to serve
Method
Warm the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring now and then, until soft and golden at the edges, about 8 minutes.
Add the garlic and red pepper flakes and cook for 1 minute, until the garlic smells sweet.
Pour in the tomatoes with their juice and the stock. Crush the tomatoes against the side of the pot with a spoon, bring to a boil, then lower the heat and simmer for 15 minutes.
Blend until smooth, with a stick blender in the pot or in batches in a blender with the lid cracked open. Stir in the cream if using, then taste and add salt, pepper, and the sugar if it needs it.
Serve with torn basil and a drizzle of olive oil.
Notes from the source
It keeps for 4 days in the fridge, and freezes well if you freeze it before the cream goes in.