eat | the best tomato soup

The changing season means soup are going to start coming back into my life. One of my favourites is a classic tomato soup. I have to say I quite miss the lentil and tomato soup from M&S, although it might be more from the convenience than the actual soup. So I have been experimenting with my own, last winter and again in the last few weeks.

Although everyone has their go to recipe, I thought I would share some of tips for making a fool proof delicious tomato soup.

1. good quality tomatoes

For a good tomato soup you want a bright red, fresh tomato. I like cherry tomatoes in particular for their sweetness.

2. roast the tomatoes

Roasting the tomatoes gives them a great depth of flavour. Get them to where they are just getting blackened. Yum. If you are roasting bigger tomatoes you can pop a clove of garlic in too

3. the secret ingredient

Red peppers! They makes the soup even sweeter. I chop up the peppers put them in a large pan or soup pot and pop a lid on top for the first ten to fifteen minutes to soften it up, stirring occasionally. I then take the lid off and fry until they are caramelising. Everything is better caramelised. Right? You can add some red onion too if you like.

4. optional extras

For this soup I added some red lentils. Fresh herbs are also a goody

Then blend it up. As smooth or as chunky as you like. Add some final seasoning to taste. Serve with a rustic loaf or even better a toasted cheese sandwich.

Do you have any special tips for a good tomato soup? You know what to do …

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