Creamy Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 1x
- Category: Soup
- Cuisine: Mediterranean
Ingredients
Units
Scale
- 2 Can Cherry Tomatoes (sweeter)(you can use regular chopped tomatoes)
- 1 Tbsp Olive oil
- 2 Cans Water
- 1/2 cup Passata (Or 1/3 tube tomatoe paste)
- 2 Vegetable stock cubes
- 2 Tbsp Coconut cream (See notes for tips)
- 1 Small Red Onion chopped
- 2 Cloves Garlic minced
Spices
- 1 Tbsp Paprika
- 1 tsp smoked paprika
- 1/2 Tsp Thyme (If you don’t have any of these ingredients add 2 tsp mixed herbs)
- 1 tbsp Oregano
- 1/2 tsp Black Pepper
- 2 tsp garlic granules
- 2 tsp onion granules
- Pinch Salt at end to flavour (test soup before adding in extra salt.)
- 1/2 Tsp Salt (to add to onion when caramelizing)
- 1/2 Tsp brown sugar (to add to onion for caramelizing)
- 1/2 Tsp Blackpepper
Instructions
- In a large pot add the olive oil. Toss in your onions with the salt and cook for a few minutes until lightly brown. Next add in the sugar to caramelise and stir for a further minute then add in your garlic and lightly sizzle for a further couple of minutes.
- Next add the cherry tomatoes plus one can of water (just for the moment). Add in all your spices except salt and pepper. Bring to a light bubble, don’tboil, then reduce to medium and simmer for about 2 minutes.
- Add stock cubes and passata plus the extra water and bring it back to a gentle bubble.
- Allow your soup to simmer for about ten minutes to infuse all the herbs and spices.
- Using a handblender, blend the soup for a nice creamy texture.
- Put the pot back on the ring. Add in your coconut milk and allow to simmer for another few minutes. Do a quick taste test and if needed add an extra pinch of salt and pepper.
This would pair perfecty with some rustic fougasse and a side of mixed olives.
Pour and enjoy.