This is fast, easy and it tastes good. I’m not sure what else you could wish for, really! You should have it in the pot and bubbling away within five minutes and be ready to serve it up in 30 – or just make batches, freeze it and roll it out whenever you need to.
Cherry tomatoes make a delicious cold soup, particularly with the addition of a little reduced chicken stock (I’m talking real, gelid stock not that stuff from cubes). But I’ve always preferred this soup warm, served with toasted bread and a swirl of cream in the middle.
I’ve used tinned tomatoes for sheer convenience – don’t let that stop you using about 20 fresh, ripe ones, particularly if you have access to really fresh or organic tomatoes!
- 1 tin cherry tomatoes
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 stick celery, chopped
- 750ml vegetable stock
- 50ml chicken stock