Sometimes it’s the simple things in life that are the best. So we're bringing you this soup, in its simplistic glory, three ways. It’s so basic that you’ll read this and think - what?! Please, bear with us! Why buy a processed version full of sugar and sodium if it's really this easy? This Simple Tomato Soup is a great foundation for many different types of meals, which is why we felt it was our duty to share.
First, my favorite way to eat soup is out of a cup with a teaspoon. (This probably stems from my University Cup-a-Soup days)! Second, an easy weeknight meal, tomato soup with tortellini, is a winner with the kiddos.
And last but not least, elevate this most basic of soups with a little glug of sherry and some parmesan crisps for ‘company’. You know, the kind of company you get the ‘nice’ towels out for!
When you strip things down to the basics, you allow the ingredients to take center stage. A good quality tomato helps with the overall flavor, our choice is San Marzano Tomatoes for all things tomato-y.
Ingredients (serves 4)
1 tablespoon olive oil
1 small onion, diced
1 large garlic clove, finely chopped
2-28oz (794g each) can of whole San Marzano tomatoes
4 cups of vegetable stock
Salt and pepper to taste
4 tablespoons (60ml) heavy cream (optional)
optional - a few tablespoons of sherry, fresh chives or basil, chili flakes
Parmesan Crisps:
1/4 cup (45g) freshly grated parmesan
optional - black sesame seeds or cracked black pepper
Heat the olive oil in a large pot over medium heat. Add the diced onion. Allow the onion to sweat for 5 minutes, stirring from time to time, until translucent. Add the garlic and stir for another minute, until fragrant.
Add the tomatoes and break them up with a wooden spoon. Add vegetable stock and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Remove the pan from the heat and blitz with an immersion blender, or transfer the mixture to a blender. If using the immersion blender make sure to keep the blade below the soup’s surface or you’ll make a (hot) mess. If using a blender, allow it to cool a bit first and make sure you leave an opening at the top and cover the opening with a towel - start slowly or you’ll BE a hot mess! Taste and season with salt and pepper as needed.
Add the cream, if using, and stir to combine. This is also when you can add the sherry or freshly chopped herbs.
Serve with crusty bread, crackers, grilled cheese fingers, or croutons and decorate with blobs of cream or herb infused olive oil for a special touch!
For the Parmesan Crisps:
Preheat the oven to 400F (200C). Line a baking sheet with a silicone mat or parchment paper. Place 4 little mounds of parmesan on the sheet, allowing plenty of space between them.
Bake for 4-6 minutes until flat and bubbly. Remove from the oven, sprinkle with sesame seeds or pepper, if using. Allow to cool slightly before carefully removing them from the sheet. Cool completely on a wire rack. Can be made ahead, keep in an airtight container for up to 3 days.