Creamy Tomato Soup

The Winter Solistice—it's cold, it's dark, it's time for soup! A creamy, spicy tomato soup entrances the senses and warms the body.

Tomatoes are currently not in season. The pale, hard offerings from the supermarket are so different from the red, luscious fruits that typically come to mind. Luckily, this recipe uses canned tomatoes.

Serves 2

Times

Preparation:

10 minutes

Cooking:

10-20 minutes

Ingredients

• 1 400g can of diced tomatoes (approximately 1¾ cups)
• 1 185ml can of light, evaporated milk (approximately ¾ cup)
• 1 small onion, diced
• 5 garlic cloves, crushed
• ½ Tbs shredded basil
• 2 birdseye chilli, deseeded and diced (optional)
• Stock cubes (enough for about 1 litre of stock)
• Grounded pepper to taste
• Additional basil leaves for garnish

Method

1. Place tomatoes, onion, garlic, and chilli in a saucepan.
2. Fill the empty tomato can with water and add the water to the saucepan.
3. Add stock cubes, stir, and bring the soup to the boil.
4. Turn down heat and let simmer until onion and garlic are cooked.
5. Add basil and blend soup until smooth.
6. Before serving, add evaporated milk and simmer for a few minutes until heated through. Do not simmer for too long or the milk will separate.
7. Add pepper and serve with basil leaves or shredded basil for garnish.