A can or two of whole tomatoes and a sachet of tomato paste are all you need to kick off this recipe.
Pro-tip: Roast whole canned tomatoes until smoky and sweet. For a spicy twist, add roast red peppers and diced chillies.
Prefer to make your tomato soup from scratch?
Blanch the tomatoes first. Score the bottoms of firm, ripe tomatoes. Place in boiling water for 30–60 seconds, then plunge the tomatoes into iced water. You’ll start to see the skin pulling away from the scored end.
Whether you serve it with a curl of cream, or topped with crispy pan-fried chickpeas or even poached eggs, there’s a tomato soup for everyone. We love a good toasted sarmie with ours. (Feeling, peckish? Find your perfect toastie here)