Tomato soup is such a satisfying and simple dish, especially in the cold winter months… here’s how I make mine

Its not too rich, and the flavours are fresh and subtle

This recipe will make 3-5 bowls, depending how hungry you are 😉

Ingredients

• 1000g vine tomatoes/ approx 10-12 tomatoes
• 1 large garlic clove, peeled
• 1 onion, chopped into quarters
• 1 star anise
• 1 cinammon stick
• 1 tsp mustard seeds
• 2 tsp crushed ginger
• 2 tsp dried mixed herbs
• 2 vegetable stock cubes or equivalent
• Juice of 1 large orange
• 3 tsp Apple cider vinegar
• 150ml tomato passata
• 2tbsp tomato puree
• 1 large/heaped tsp chopped rosemary

You will need:

• A blender

Method:

• Wash the tomatoes and put them in a large saucepan- no need to chop them as the soup will be blended
• In a separate frying pan, dry fry the cinammon stick and star anise for 30secs to 1 min to release the aromas
• Add these to the pan with the tomatoes and add the garlic clove, onion, ginger, mustard seeds and herbs

• Add water, freshly boiled, to a level which almost covers the tomatoes
• Add the stock cubes, orange juice and simmer for 30 minutes
• After 30 minutes, remove (but save) the star anise and cinnamon stick and blend the soup to a smooth consistency
• Return to the pan
• Add back the star anise and cinnamon stick
• Add the 3tsp Apple cider vinegar, 150ml passata, 2tbsp tomato puree, 1tsp rosemary and some black pepper.
• Simmer again for about 30 minutes
• Take out the cinammon stick and star anise
• Its now ready to serve!
• I like my tomato soup a bit runny. If you like it thicker, gradually add cornflour mixed with cold water until its the consistency you like