Recipe | Soup
Tomato Soup

I used to make a really thick mixture of tomatoes, onion, and chilli - so chunky it was almost a salsa - called it a soup and ate it with Bread. Galit wasn't so keen on this, preferring a creamy texture, and the recipe got adapted to cater for her taste. It is a great match up for a Country-Style Loaf.

Creamy Tomato Soup

1 onion, chopped

  • Fry in a large pot until soft but not coloured

3-4 cloves garlic, minced

  • Add to pot.
  • Fry a couple of minutes more

2 cans (400 grams each) of chopped tomatoes

  • Add to pot.
  • Bring to boil.
  • Simmer for 20 min.

Salt and Pepper
Pinch of sugar (yes, sugar)
[Optional] 1/4 teaspoon chilli powder

  • Add to pot.
  • Blend the mixture in batches (careful as the hot mixture will explode violently when blended)
  • Return to pot

1/2 cup milk (or a couple of tablespoons cream)

  • Stir enough in to get the consistency you want.
  • Heat.
  • Serve.

Chunky Tomato Soup

This is the original chunky version that I used to make for myself. It is a 10 minute meal.

1 onion, chopped

  • Fry in a large pot until soft but not coloured

3-4 cloves garlic, minced

  • Add to pot.
  • Fry a couple of minutes more

2 cans (400 grams each) of chopped tomatoes
Salt
(Lots of) Black Pepper
[Optional] 1/2 teaspoon chilli powder or chopped fresh chilli
[Optional] 1 tablespoon Worcestershire sauce

  • Add to pot.
  • Bring to boil.
  • Simmer for 5 min.
  • Serve.