Classic Tomato Soup
By Teresa Cutter
What's great about it
This is a beautiful classic tomato soup that has been a part of my cooking repertoire for many years. When I make soups in my home, I go for simplicity and freshness, so that I can immerse my senses in the unadulterated flavour of the ingredients. I don't use a vegetable stock, I use plain filtered water as I find that using stock can sometimes interfere and complicate that naturalness of this soup. Adding 1 red apple adds a wonderful hint of sweetness and a generous grind of black pepper makes the finishing touch.
1.5 kg (3 1/2 lb ) ripe tomatoes - I used Roma
2 onions, diced
1 red apple, chopped with the skin
Sea salt and freshly ground black pepper
500 ml (2 cups / 17 1/2 fl oz) water
Sauté onions in a pot with 1 tablespoon olive oil over a medium heat until softened.
Chop tomatoes and add to the pot along with the red apple.
Mix through and add cinnamon.
Add 1 cup of water, cover and simmer over a low heat for 40 minutes or until wonderfully aromatic and thickened.
Season with a little sea salt and pepper.
Blend the soup until smooth. I used my Vitamix.
Pour the soup back into your pot.
Adjust consistency by adding more water if necessary.
Serve in bowls and enjoy.
Notes and Inspiration
Add a little smoked paprika when simmering.
Top with sautéed cherry tomato and parsley.
Serve with fresh baked sourdough topped with goats feta.