There is always THAT delicious tomato soup that stays in your memory and that unfortunately only tastes that good when it comes out from a can (especially one condensed soup created in 1897 by a certain Mr Campbell, does that ring a bell?). But at 30 Pepper Street, we love to make our own stuff, so we worked hard to make it taste like it should. And after a couple of trials, well… it did! This recipe is vegetarian but by switching the butter with olive oil and by taking out the heavy cream, it is a great vegan treat.
The How-To Tomato Soup
The real-thing tomato soup!
Pre-heat the oven to 180°C/350°F
Put the cherry tomatoes in the oven for 20 minutes until roasted.
Chop the red onion, the parsley, basil and coriander
Cook the red onion in a pan with the butter (olive oil) until softened and slightly golden.
At the same time, in a large pan, put 200ml of water and the 2 vegetable stock cubes on medium fire until they are melt. Add the can of diced tomatoes and the passata.
Add the red onions to the pan, the 3 table spoons of sugar and the balsamic vinegar. Add the roasted cherry tomatoes, put it to boil then turn the heat off. Add the black pepper.
Use a hand blender directly in the pot to obtain a creamy soup.
Serve the soup and add the fresh chopped herbs (parsley, basil and coriander) in each bowl. Add the heavy cream. Adjust seasoning if needed.
Ready to serve.
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