Ever since I discovered how easy it is to make delicious soups, I’ve been making them pretty often, and here’s probably my favorite one to date. This is really easy to make and only takes about four ingredients, although it does require loads of tomatoes. I accidentally made this one very spicy, and while I love spicy I’m pretty sure this tomato soup would be much better with just the tiniest hint of spice. To all of my regular readers, you might notice I’ve changed the format of the ‘preparation’ section – I would really appreciate any feedback on the change!
Ingredients (serves 2)
- 1 white onion, sliced
- 1 red onion, sliced
- 2 cloves of garlic, chopped in half
- 1/4 hot pepper (optional)
- 800g cherry tomatoes, chopped in half
- handful of fresh basil
- bouillon 1 tbsp or 1 cube
- 400ml of boiling water
- 75ml oat cream
- olive oil
Preparation (45 minutes)
- Drizzle a generous amount of olive oil on a non-stick pot on medium high heat.
- Add the onions and the garlic (and the hot pepper, if you want it). Stir occasionally for about 10 minutes or until all the onions are turning golden brown.
- Add the tomatoes and half of the basil. Stir occasionally for 5 minutes, then lower the heat to medium low.
- Add some salt, pepper, the bouillon, and the water. Stir and leave for about 10 minutes.
- Add the rest of the basil, mix, and leave to cook for another 10 minutes.
- Use a hand blender to blend everything as smoothly as possible; even to those who like chunky soups I really think a tomato soup is best served extremely smooth.
- If the soup now seems the right consistency, remove from the heat. If not, leave for a while on high heat, stirring occasionally until enough water has evaporated to make it as thick as you like it.
- Add the oat cream, stir, and serve! Piping hot or just out of the fridge, this soup won’t disappoint!