This is my favourite ever soup. I have been eating it for years. I’m pretty sure I was bottle fed it as a baby . There is something just so comforting about it and it always makes me feel better. I remember eating my Nan’s tomato soup from a young age, and then eating my Mum’s variation of that soup for years after and when I started cooking for myself, this is something I always wanted to master.
It will never be as good as my Mum’s, but she also thinks that hers is not as good as my Nan’s. If that is the way it goes, then my kids have got no hope at making this soup! My Nan never put garlic in her soup, so when my mum made it, she put garlic in it, and some parsley too. I wanted to put my own little variation on the soup and haven’t followed the family recipe exactly, so I put in LOADS of garlic (can’t get enough of the stuff) and some basil too, as it is the perfect partner to tomatoes.
Adding a grilled cheese sandwich to this soup makes it a really tasty and filling lunch or dinner.
Ingredients – Serves 4:
- 10 medium tomatoes
- 2 large carrots
- 1 large potato
- 1 large onion
- 2 celery stalks
- 8 garlic cloves
- 3 and a half pints/67 fl oz of boiling water
- Handful of chopped basil
- Half a tube of tomato puree.
1) Chop all of the vegetables and put in a large soup pan.
2) Add the water and basil and season.
3) Bring to boil and simmer for 1 hour.
4) Pour the soup into a blender (or use a hand blender if you don’t have one) and blend until smooth. You may need to do this in batches if you have a small blender. Pour it back into the pan and add the tomato puree. Simmer for 5-10 minutes.
5) If you like your soup really smooth and without a few bits of skin and tomato seeds, then at this point, you can strain the soup through a sieve (scraping the underneath so it comes through easier). But, this is a fairly lengthy, and boring, process and seeing as I don’t mind the seeds and skin, I don’t think it is worth doing, but it’s up to you.
Nutritional Information – not including grilled cheese sandwich: