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Creamy Tomato Soup

Thick and creamy tomato soup like you remember from your childhood! Remember good old Campbell’s Condensed Tomato Soup? With ingredients like those listed below, I thought it was high time I made a wholefood version so my own children could enjoy tomato soup without the nasties!

Campbell’s condensed tomato soup ingredients: Tomato Puree (85%), Sugar, Onions, Modified Tapioca Starch (E1442), Salt, Garlic, Acidity Regulator (Sodium Bicarbonate), Thickener (Xantham Gum), Food Colour (Paprika Extract), Herbs, Natural Flavour, Spices.

 

// ingredients \\

1.5kg tomatoes

1 red capsicum

2 brown onions

3 cloves garlic

1tsp sea salt

2 tbsp maple syrup

Small handful of fresh basil

¼ cup organic full cream milk

 

// method \\

Preheat oven 180° fan-forced. Cut the centre hard bit out of the tomatoes and place on a lined baking tray whole, along with halved onions, quartered capsicum and garlic cloves (unpeeled). Roast for 40 mins or until tomatoes are very soft and starting to lose their liquid.

Place roasted ingredients into TM bowl, along with all the liquid on the tray. Squeeze in contents of roasted garlic and throw away the outer skin.

Add salt + maple syrup and cook varoma / 20mins / speed 2 / MC off (place basket on lid to catch spatter),

Add basil and milk and mix 1 min / speed 9.

Note:

Make sure the tomatoes are really well roasted- the soup will lack the deep, rich flavour if they are undercooked.

If you would like to thicken it even more, cook another 10mins / speed 2 / MC off (place basket on lid to catch spatter).

I will often roast the tomatoes and vegetables ahead of time, say, when I am cooking dinner. Then pop them into the fridge ready to make the soup the following day.

 

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