After experimenting with cooking sauces and soup from the raw ingredients I sometimes find pre-cooked food is not as nice as it used to be and can sometimes taste like it is full of sugar or salt.
I really like my Pumpkin Soup recipe and was very disappointed when trying a tin of soup from the supermarket this week. I had also bought a tin of tomato soup and didn’t want to experience the same thing so decided to give a home made tomato soup a go.
I wasn’t sure how much tomato to actually use so used fresh, tinned and puree in the recipe! I also added in some pepper (capsicum) and onion for added flavour. Here is my recipe for tomato soup with a kick.
250g cherry tomatoes chopped in half
2 tins chopped tomatoes
1 small pot of tomato purée
Half a chopped red capsicum
1 small onion finely chopped
1 teaspoon of chilli (or to your preferred taste)
1 heaped teaspoon of garlic purée
500ml vegetable stock
Salt and pepper to taste
1 small pot of thickened cream
Firstly I chopped all of the ingredients up and placed them into the slow cooker on high for about 4 hours. I then let it cool overnight and placed it in the fridge during the day. I pureed it all (in our smoothie maker!) that evening and heated it through until bubbling in a saucepan.
The soup simmered for a few minutes before adding the cream when I brought it back to the boil and left it to simmer for a few minutes before serving with some bread
I also for a bit of luxury put some grated cheese in the bottom of the bowl before pouring in the soup!
This amount was enough for 4/5 bowls of soup and I’ve re-heated it and had it for lunch a couple of times this week too!