Tomato Soup

Now we're into the colder weather, its time for some comforting soup!

Tomato soup is very warming and comforting, and it's got to be home made! It's so easy to make.

You can make this with fresh tomatoes, but you won't get the same depth of flavour as with tinned tomatoes unless you are using home grown. Supermarket tomatoes just don't cut it in terms of flavour.

This recipe makes two substantial bowls of soup. For larger quantities, use one tin of chopped tomatoes (or 4 large fresh tomatoes) per person and one medium onion for every 2-3 people.

Chop one medium onion and one clove of garlic and fry gently for about 10-15 minutes in a large saucepan. Add two tins of chopped tomatoes, a couple of tablespoons of tomato puree, a teaspoon or a stock cube of vegetable stock and a teaspoon of sugar. Bring to the boil, simmer for ten minutes and then blend until smooth with a stick blender. Add a knob of butter for a silky texture (optional), and add salt and black pepper to taste. Serve to grateful cold and hungry people.

If you want to be fancy, you can garnish with a sprig of basil and some grated Parmesan cheese. (I also added half a cherry tomato).

Variations:

• You can add a chopped stick of celery, and or some dried herbs while frying the onions.

• If you don't have tomato puree, you can add a squirt of tomato ketchup, and omit the sugar. Actually, tomato ketchup can be substituted for tomato puree in casseroles as well (its sugar content gives a richness in flavour).

• If you can get hold of pepper paste, a couple of tablespoons of this adds a definite richness to the soup.

• for a vegan version, leave out the butter and parmesan garnish