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.
(Visited 308 times, 1 visits today)