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| 10-Minute Tomato Soup with Cheddar Garnish 'Tastes like the tomatoes have just been picked with the Med in full view.' Taster |
Almost Instant Tomato Soup is so quick, easy and darned delicious, you'll never consider tinned tomato soup again.
This recipe -- method borrowed from Stephen Harris of the Telegraph -- is ever so easy on the wallet; if you stick to yoghurt rather than cream, it's healthier too. The soup is ideal for students, busy moms or small households but also translates for parties.
You'll need a food processor or smoothie maker -- a stick blender may not be powerful enough to break down the tomato seeds. Straining the soup would lead to a loss of nutritional value.
67 used common all garden supermarket tomatoes, 450gm for 60-70 pence. It produced enough mind-blowing soup for one (greedy) person but there's nothing to stop you stretching the mix by adding good stock and garnishing with bits of leftover meat, fish or cheese.
Cost: 75 pence
Feeds: 1-2; multiplies easily
Ingred:
1/2 kilo/1 lb tomatoes
1/2 tbsp olive oil
1-2 tbsp plain thick yoghurt or single, double or clotted cream
s & p
herbs (opt)
Method:
Tip:
Leftovers can be diluted with stock and served with protein. For frugal days, add leftover rice, pasta or veg to make the soup go further.
This recipe -- method borrowed from Stephen Harris of the Telegraph -- is ever so easy on the wallet; if you stick to yoghurt rather than cream, it's healthier too. The soup is ideal for students, busy moms or small households but also translates for parties.
You'll need a food processor or smoothie maker -- a stick blender may not be powerful enough to break down the tomato seeds. Straining the soup would lead to a loss of nutritional value.
67 used common all garden supermarket tomatoes, 450gm for 60-70 pence. It produced enough mind-blowing soup for one (greedy) person but there's nothing to stop you stretching the mix by adding good stock and garnishing with bits of leftover meat, fish or cheese.
Cost: 75 pence
Feeds: 1-2; multiplies easily
Ingred:
1/2 kilo/1 lb tomatoes
1/2 tbsp olive oil
1-2 tbsp plain thick yoghurt or single, double or clotted cream
s & p
herbs (opt)
Method:
- Quarter toms
- Heat a deep, heavy-bottomed pan on high
- Blitz toms in food processor or smoothie maker 1 min, add salt
- When pan is smoking hot, add olive oil then carefully add tomatoes (stand back; it will spit)
- Turn heat down a little but let the mix bubble away 1-2 mins or until beginning to thicken
- Return half to blender; put lid on
- Hold a tea towel over the top (to stop boiling hot soup from flying everywhere, especially on you!) Blitz.
- Repeat step 6 with remainder
- Stir in yoghurt or cream and herbs if using
- Serve
Tip:
Leftovers can be diluted with stock and served with protein. For frugal days, add leftover rice, pasta or veg to make the soup go further.
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This recipe has been adapted by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
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