When I was a kid, I really didn’t like soup. I especially didn’t like soup that came out of a can (I still don’t, really), but I did like Heinz Cream of Tomato Soup. Not obsessively or anything, but it was quite nice. But as an adult I developed a cow’s milk intolerance and so cream of tomato soup was off the menu.
Until it occurred to me (rather belatedly) that I could make my own. And I threw together this recipe and it’s so nice that it has become one of the things I cook a couple of times a month. It’s quick and easy, and mostly made from things you’d find in the kitchen cupboard. Unless we’re in the middle of a pandemic!
Anyway, I am writing it down mostly for my own benefit, so I can remember how to make it in the future when tinned tomatoes aren’t as rare as hen’s teeth. But if you want to make some for yourself, then that’s OK too! 😀
(Coconut) cream of tomato soup
Takes about 20 minutes
- 250ml coconut cream (or you could use real cream, or soy cream or oat cream etc)
- 800g tinned tomatoes (2 tins)
- Oil for frying
- 2 onions, finely chopped (or leeks)
In terms of seasonings, I tend to make it with some cumin seeds and ground cumin and some of that curry powder that’s been in the cupboard for ages, so it has a lightly curried flavour. And then throw in some soy sauce and Worcestershire sauce until Ryan thinks it’s tasty (which is more Worcestershire sauce then it would take to make me think it’s tasty.) He also requested a more traditional tomato and basil soup, so I used basil oil and added some pesto. We have a thing for smoked paprika in this house, so that goes in most things. BBQ seasoning would be good. Use what you have, and what you like.
- Gently fry the onions, in a large saucepan, in the oil until they’re softened
- Put all of the other ingredients into the saucepan, bring to the boil and simmer for about 10 minutes until everything smells lovely.
- Blend until smooth and adjust the seasoning to taste.
- Serve with a nice hunk of bread.
If I am being organised, I do the first two steps in advance, and let the soup cool before attempting to blend it, because then you avoid the risk of spraying the kitchen with boiling hot soup. We have tried it unblended, but you don’t really get the “smacked in the face by tomatoes” tang until you do. Your choice. If you want to go chunky, go chunky!