What is better in the cold but a hot and tasty soup? This freshly made tomato soup is actually very yummy, especially with a little sour cream and coriander on top. I like to make a double portion and store the leftovers in the freezer in plastic containers for a healthy quick fix when I don’t have time to cook. This has often saved me from being tempted to order a pizza after a long day.
Creamy Tomato Soup
- 2 cans of tomatoes
- 1 tablespoon tomato purée
- 1 tablespoon tomato pesto
- 4 leaves garlic
- 2 red peppers
- 2 white onions
- 1 teaspoon vegetable powder
- 300ml cream
Turn the oven to a high temperature and cut the peppers in to halves. Then place them underneath the grill. While waiting for the pepper skins to turn black, finely chop the onions so that they are easy to caramelise in the pan. Once the onion is caramelised and the pepper skins have turned black, peel the skins from the peppers and put them in the blender along with the tomatoes, onions and garlic. Blend everything together until it is a light red colour. Then put the mixture into a pot and heat it on the stove. Add the purée, pesto, vegetable powder and 10ml of cream. Taste the mixture and then add salt and black pepper until the flavour is to your liking.
This recipe is best enjoyed with a little sour cream and fresh coriander.
Feature image by Phil Gradwell
