Tomato Soup

Picture borrowed from http://www.godine.co.uk

I had a lovely time with The Ladies Who Dine last night. However, due to my cold I was truly a "blind" cook as I couldn't taste ANYTHING. A bit strange to serve food you don't know what tastes like - you just have to go on experience... However, they assured me it was all nice and requests for the recipe must be a good sign!

Here is the recipe for the tomato soup I served as a starter with some (bought) foccaccia bread. It is really simple and has no specific measurements. It tends to be a bit different every time I make it depending on what I have in the fridge…:

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  Fry some chopped onion/garlic/leeks/celery in very little oil (I use virtually no oil so this is really low cal!)
• 
  
  Add a couple of packs of passata (you get them in the tinned tomato section of the supermarket). I used the basil and olive type.
• 
  
  Add a tin of tomato paste
• 
  
  Add a tin of tinned tomatos
• 
  
  Add water to adjust thickness
• 
  
  Add a little salt/pepper
• 
  
  Add a little sugar (enforces the taste of the tomatoes)
• 
  
  Add a couple of slices of day old bread

Let it cook for 10-15 mins (or more if you have time).

I made the soup the day before so the flavours had time to blend.

Blitz it all with a blitzer

If you have, add some parsley/coriander, if you like either before or after blitzing depending on how you like it.