PENSIONERS DELIGHT CHEATS' EASY RUSTIC TOMATO SOUP: anti-inflammatory, Triple Duty

Unusual tasty rustic soup ...for singletons/small households...

Pulses add body to an easy, richly flavoured make-it-yourself tomato soup , served here with Savoury Sardine Pinwheels 
'Reminded me of greenhouse tomatoes of my childhood: with genuine chicken stock, it tasted fresh and full of goodness.' 'I really liked this and the no-sweat cooking!'

Sometimes, in the middle of a busy week, only a thick and luscious soup will do for a meal.  Gloriously rich, full of warming flavours, and - depending on what's in the fridge - studded with bits of protein.  

When home-made soup is not an option, 67 is not averse to using a tinned soup as a base.  But what if the cupboard/freezer is bare of your favourite and the veg drawer is depleted?   

If there's a tin of tomatoes in the cupboard, you're good to go. Add a bit of garlic, some pulses/rice/pasta  and a nice bit of herb, fresh or dried,  like basil or parsley or chives, and within minutes, you have comforting super tasty autumn soup.  

I know, I know -- there are many and varied home-made tomato soups (many found in 67goingon50).  But in this recipe* the addition of pulses or some kind of carb gives the soup a rustic but satisfying simplicity.  And in the middle of a cost of living crisis, it's ultra frugal as well as tasty.  Give it a go.

If you like, add protein: cubes of tofu, vegetarian or meat sausages, prawns. Or fabulous crisp and crunchy memorable croutons.  It will make a lovely snack that's not quite a meal.

Or, for  full-on supper, serve alongside 5 minute cheese muffins (no eggs needed), or or ultra cheese on toast, both super-easy. Or try the wonderful savoury sardine pinwheels, worth the extra effort.  All are easy on the budget.  

Cost: about £1, not including protein or extras
Feeds: 1-2,  multiplies easily

Ingredients:

1 tbsp olive oil

1-2 large cloves garlic, peeled and grated

1 tin tomatoes, crushed with a fork

couple of handfuls split peas, tinned or reconstituted OR rice OR pasta

1-2 high meat sausages OR 60-70 gm mince raw or cooked meat OR vegetarian sausages (opt)

pinch of sugar

1/2 tsp celery (or table) salt

a few sprigs of fresh or 1/4 tsp dried basil

frozen peas (opt)

Garnish: parmesan or other cheese (opt)

Method:

1. If using protein, cooked or raw, cut into bite-size chunks & set aside
2. Heat oil over med-high heat in a med heavy-bottomed pan; add garlic, stirring continuously to prevent burning
3. Add tomatoes; fill tin with water, swirl to loosen juices and add 2/3 to pan
4. Add rice or pre-cooked or frozen pulses 
5. Bring to a boil; bubble gently at least 5 mins
6. Add seasoning and protein; heat through (if protein its uncooked, simmer until cooked)  
7. Remove protein and about 1/3 cup of the soup & set aside; blitz the rest with a stick blender until thick & smooth
8. Test for seasoning and texture
9. Add protein and unblitzed soup back to the pot, and peas, if using
10. Heat through

                                                                                                                                                   *adapted from the net but the URL was lost.  Sorry 

Comments:

'A real treat; tasted very fresh and full of goodness.  It reminded me wonderfully of greenhouse tomatoes I used to enjoy as a child, especially with the genuine chicken stock.'  Semi-retired council exec

'I really liked this; it's a good compromise if you don't have fresh tomatoes - which will cost more  - or tinned soup.  And it involved no-sweat cooking.  It was very welcome on the first cool autumn day in London.' Retired writer. (PS it's even better strained.)

Tips:

• If you prefer a thinner soup, add the final third of tin juices or more stock to the soup, blitz the entire pot in a blender; pour it through a fine-meshed sieve, using the back of a spoon to force the soup through.  (discard what's left behind)
• Tinned tomatoes are still quite a bargain on the high street coming in at about 50p per tin for basic/economy offers.  They can be a bit acidic; a pinch of sugar will smooth out the flavour.

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission