Tomato Soup

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This is a classic tomato soup with a little Spanish twist from my friends at Sal-y-Pimienta Restaurante in Lanzarote. Enjoy!

Ingredients

  • 1 Onion
  • 25g Butter
  • 1 Clove Garlic
  • 1 Teaspoon Paprika
  • 1 Tablespoon Tomato Puree
  • 1Kg Tomatoes (Vine tomatoes are best)
  • 1 Red Pepper (optional)
  • 2 Teaspoons of Sugar
  • 1 Bay Leaf
  • 500ml Chicken Stock (or Vegetable Stock)
  • Small tub of Double Cream
  • Basil Leaves to serve (optional)
  • Salt and Pepper (optional)

Preparation

  • Chop the onion
  • Crush the garlic
  • Chop tomatoes into quarters (keep as much juice as possible)
  • If you are using a red pepper chop it into chunks (including seeds)
  • Make the chicken or vegetable stock

Method

  1. Gently heat the butter in a large frying pan until it melts.
  2. Gently heat the onions until they are soft and transparent (about 10 minutes).
  3. Add the crushed garlic and paprika and cook for 1 minute.
  4. Add the tomato puree and cook for 2 minutes.
  5. Empty the pan into a larger saucepan (with a lid)
  6. Add the tomatoes, sugar, bay leaf, and stock to the pan and put the lid on. Turn the heat up until it boils. As soon as it boils turn the heat right down and simmer for 25 minutes.
  7. Take the bay leaf out and let the soup cool down for ten minutes.
  8. Pour the soup into a food processor or use a hand blender and blitz it for about 5 minutes to break everything down.
  9. Pour it through a sieve back into the pan. Use the back of a spoon to force the liquid through leaving the seeds, skins, and other bits and pieces behind.
  10. Let the soup cool in the pan (with the lid on) for about twenty minutes.
  11. Pour half the cream in and heat the soup gently over a low heat until it starts to bubble a little bit. Keep this up for 5 minutes stirring all the time.
  12. Season with a little freshly ground pepper and salt if you are using it.
  13. Pour into bowls and stir in a whirl of cream and top with a few basil leaves.

  1. TIP: You can also drizzle a little Basil Infused Olive Oil onto the surface before serving.
  2. TIP: If you want to freeze the soup do it after you have sieved it back into the pan before you add the cream. To server, just defrost and carry on from step 11.
  3. TIP: This will keep in the fridge for three days.