Creamy Tomato Soup
The canned-tomato soup of my childhood was thin, sweet, and not very interesting. This is the grown-up version: a real onion, real garlic, a splash of milk for body, and enough time for the tomatoes to lose their tinned edge. Serve with a grilled cheese sandwich and you have an honest dinner for under two dollars a person.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4 servings
- Cost/serving
- $1.20
Ingredients
- ·2 × 400 g cans canned tomatoes
- ·1, diced onion
- ·2 cloves, minced garlic
- ·2 tbsp butter
- ·200 ml milk
- ·to taste salt
- ·to taste black pepper
- ·1 tsp sugar (optional)
Method
- 1.Melt the butter in a saucepan over medium heat. Cook the onion with a pinch of salt for 8 minutes until soft and sweet.
- 2.Add the garlic and stir for 30 seconds.
- 3.Pour in the tomatoes and crush with a spoon. Add a cup of water. Simmer for 15 minutes.
- 4.Take the pot off the heat. Blend with an immersion blender until smooth (or transfer carefully to a blender).
- 5.Return to low heat. Stir in the milk and warm through. Do not boil. Taste; if the tomatoes are sharp, the optional pinch of sugar balances them. Season with plenty of black pepper.
If you don't have…
- milk: any cream, half-and-half, or oat/soy milk for dairy-free
- immersion blender: leave it chunky, or use a regular blender in batches with the lid vented
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