Real Tomato Soup2016-07-31
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 onion, chopped
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- Handful basil leaf
- 600ml milk
- Pinch baking soda
In a large pan, heat olive oil over medium heat.
Stir in the onion and garlic.
Cook for 5 minutes or until the onion is soft.
Stir in the tomato purée.
Pour in chopped tomatoes and basil leaves. Bring up to a boil.
Lower the heat and simmer for about 15 minutes until thick and full of flavor.
Cool the mixture a little and mix in the blender. (You can, at this point, cool and freeze the mixture for up to 4 weeks).
After blending, place the mixture back into the saucepan.
In a small bowl, spoon the baking soda over 1 tbsp milk and mix until there are no lumps.
Stir in the baking soda and milk mix into the tomato mixture, and pour the milk over.
Bring to a boil then gently simmer for 5 minutes.
Ladle in soup bowls and serve hot.