Tomato Soup

So we’ve entered into the first month of autumn here in South Africa. There’s a chill in the atmosphere, mornings are a lot cooler than they were in the heat of summer which means I find myself enjoying the time that I spend in the kitchen a lot more than in summer. I am a huge lover of soups. I love to make mine from scratch because then I’m in charge of exactly what I put into my soup and I always make sure to keep the sodium intake at a minimum and pack it with tons of flavour. Tomato soup sounds pretty basic, I mean all you have to do is whizz up tomatoes and that’s it right? Wrong. In order for your tomato soup to not taste like pureed tomatoes, bland and acidic, you have to take some time and throw in some extra additions.

Here’s what you’ll need:

10 large tomatoes diced

1 and a half red onion diced

A can of coconut milk

A handful of fresh basil and oregano

Salt and pepper to taste

Method:

I call this easy tomato soup because it is super easy to make. All you have to do is place the tomatoes with the onions in a pan and add just a little bit of oil to get the pan sizzling. Once the tomatoes have been on the stove for roughly 2 minutes, put them in a blender with the fresh herbs. You won’t really need to add any water because the tomatoes release a lot of their own juices. Blend until you have a smooth consistency and pour the whole lot into a pan adding the coconut milk and let it simmer on a low heat for 15 minutes. Add salt and pepper to season and boom! Yummy tomato soup done.

How easy is that?

For a little bit more punch to your soup, add some habañero chilli paste, it’ll light your fire!