It’s been raining all weekend and we spent a hungover day holed up at home, wrapped in blankets, watching movies and feeling pathetic. It’s not super cold yet, but when you are feeling fragile, comfort is priority. Soup and grilled cheese sandwiches was just the ticket – pretty easy to make and to eat.
I always have canned tomatoes in the pantry. I buy 3 to 4 cans at a time because one brand or another will have a special deal on. Canned tomatoes are a handy base for pasta dishes, nachos, stews and more recently, tomato soup.
In terms of equipment, you really need 1 large saucepan and a stick blender. You can use a regular blender if that’s all you have. I would use 1/2 a cup of milk minimum. If you’re prefer a bit more milk or even full fat cream, go for it!
- 1 tablespoon cooking oil
- 1 onion
- 1 clove garlic
- 2 cans of canned whole or diced tomatoes (400 grams/14.5oz each)
- 1 can of water
- 1 tablespoon honey
- 2 tablespoons tomato paste
- A pinch of smoked paprika
- 1/2 teaspoon baking soda
- 1/2 to 1 cup milk
- sugar (optional)
- salt (optional)
- Fresh pepper
- Peel and slice onion and garlic clove.
- Heat 1 tablespoon cooking oil in a large saucepan, medium heat. Add onions and garlic and cook for 5 minutes, stirring occasionally until onions are cooked but not browned.
- Add both cans of tomato plus 1 can measure of water. Add tomato paste, smoked paprika and honey.
- Stir and bring to boil. Bring heat down to low and simmer uncovered for 30 minutes.
- Remove from heat and using a stick blender, blend the soup until smooth.
- In a small container dissolve 1/2 a teaspoon of baking soda with a table spoon of milk. Add to the soup along with 1/2 cup to 1 cup milk. Mix well.
- Taste the soup and if it’s a little sour or under seasoned stir in a teaspoon of sugar and/or a pinch of salt.
- Divide between 4 bowls and add a little drizzle of cream, or milk and fresh pepper if you’re feeling flash. Serve with a monster pile of grilled cheese sandwiches.
*Note on baking soda. Baking soda with tomato is an old trick to reduce the acidity of the tomato. Too much baking soda and the soup will foam up and also alter the flavour. A little bit of foaminess helps make the soup creamy.