The other day I found a recipe online for Garlicky Tomato Soup that looked like it would be really tasty. So I adapted it to the ingredients I had on hand, and came up with this version of Tomato Soup.
1 medium onion, diced
1 head of garlic, peeled
1 tbsp EVOO
1 tbsp butter
1 ½ lb fresh, ripe tomatoes, chopped
1 batch roasted tomatoes
4 cups chicken stock
1 680ml can tomato purée
1 tbsp sugar
Light cream or milk (optional)
Saute onions and garlic in oil and butter over medium heat until soft and just beginning to caramelize.
Add fresh tomatoes and cook for a minute, then roasted tomatoes, stock, tomato purée and sugar.
Simmer until veggies are nice and soft, and then use an immersion blender to achieve the texture you like. I like it velvety smooth!
To serve, fill a soup bowl 2/3 full, add a dollop of light cream or milk, grated extra old cheddar and lashings of freshly ground black pepper.
This comfort food is my new favourite recipe– perfect on a chilly day…