EASY MULTI-DUTY RICH TOMATO SOUP: easy-peasy, sugar/preservative free, low oil/salt

Another multi-purpose dish perfect for carnivores and vegans 

First posted 2015 

Rich Tomato Soup with Crispy Pancetta
one of multiple ways to serve this soup 

first published Jan 2015

This rich, thick and sublimely satisfying soup is is the perfect vehicle for satisfying conflicting food preferences around a dining table.

The vegan base transforms into vegetarian, pescatarian or carnivore, depending on additions. 

It is gloriously scented and deeply flavourful despite being free of sugar & preservative, and low in salt and fat.  It is incredibly easy to make, with very little chopping.

It also contains three different vegetables which make a substantial contribution to your five-a-day.

For years, the blogger made her own popular version of tomato soup which involved dicing onions, de-seeding tomatoes and keeping a watchful eye on a pot on the top of the stove.  Because it was worth it.  

This roasting method - adapted from Hugh Fearnley-Whittingstall -- is a simpler, easier way to achieve equally  masterful flavours. 

Serves: 6-8 generously
Cost: £2.50

Ingred:

  1 kilo vine tomatoes (pref) or supermarket specials OR two 400gm tins tomatoes
  1/2 kilo red or yellow onions 
  3-4 sticks washed, peeled celery
  1 good sized bell pepper
  2-3 tablespoons fresh basil leaves (or 1 - 1.5 tsp dried)
  stock or water

  EITHER 2 tbsp tomato paste  (low-salt for oldies) OR half a 390 gm packet of chopped tomatoes
  salt & pepper
  1-2 tbsp olive oil 

  Good stock  as needed 

Meat eaters: 250-350 gm ham or minced poultry, lamb or beef
Pescatarians: 250-350 gm seafood
Vegetarians: Cheese, yoghurt
Vegans: firm tofu

Method

1. Soak non-organic veg 20 mins in a 9-1 mix water & vinegar; rinse & drain 
2. Preheat oven to 180c, 350f, gas mark 5
3. Line a deep pan just big enough for all the vegetables, pref with a lid, with greaseproof paper OR prepare slow cooker
4. Top, tail & peel onion & cut into quarters.  Quarter celery sticks.  Remove membranes & seeds from pepper; quarter or cut coarsely.  Layer in pan; season each layer lightly with salt & pepper.      
5. Quarter tomatoes; layer over onions.  Pour in water or stock to cover 
   
6. 
   Oven-cooked: Place lid tightly on cooking dish OR cover veg with a layer of greaseproof paper then tinfoil  For ripe/tinned tomatoes, bake 45 min-1 hour; otherwise it may take  up to 2 hours to reach the soft, yielding stage.  Remove lid/foil; bake a further  15 mins.  Cool.
7. Slow-cooker: cook on high for 2-3 hours; cool.
8. Add tomato paste or chopped tinned tomatoes to vegetables; blend.  Taste.  Add more tomato paste, salt and pepper, Savoury Spice Mix, celery salt or other herbs according to taste. This is your base.  
9. Add vegetable stock (home-made, granules or cubes) until the soup reaches the desired thickness.  Check seasoning; adjust accordingly. 
10. EITHER: Divide base as required and serve chosen additions, scattered with basil. OR serve without additions in a large tureen, buffet style,  accompanied by bowls of vegan, vegetarian or meat/fish additions for diners to choose.

ADDITIONS: Any or All of the following...

VEGAN:

• tiny cubes of firm tofu
• Memorable Crunchy Croutons made with seeded wholemeal bread
• vegan bacon bits
• finely sliced raw veg; simmered until al dente
• diced raw potatoes; simmered until cooked 
• a few tablespoons of washed rice; simmer 10-25 mins until rice is cooked

VEGETARIAN:  

• grated cheese
• yoghurt 
• a few tablespoons of washed rice; simmer 10-25 mins until rice is cooked
• accompanied by Skinnier Ultra Cheese on Toast

PESCATORIAN:

• if working with base, add fish stock (if to hand) to reach desired consistency
• otherwise: add frozen, rinsed & drained prawns/mussels/calamari/ white fish until just cooked OR fresh seafood lightly poached in boiling water or the soup until cooked through
• accompanied by Frugal Sardine Pinwheels 

CARNIVORE:

• if working with base, add Meat Stock to reach desired thickness
• otherwise: spoon or roll raw minced beef, lamb or poultry into one inch balls. Drop them into a separate pan of boiling water; simmer until they are cooked through, maybe 5-7 min.  Drain and add to soup.  
• strips/shredded cooked meat, particularly ham 
• prosciutto which has been baked for 2-3 mins until crispy

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.