This was first made in desperation when we returned from holiday to an empty fridge and I needed to cobble together something that would roughly pass for dinner.
I had tinned tomatoes, an ageing onion and some garlic (that was starting to think about sprouting) to hand and did my best with the help of my store of spices. I’ve it embellished a bit in the times that I’ve made it since but the basic soup is still the same and it’s very tasty too. You can also top it with all manner of things to turn a simple soup into a hearty supper.
1/2 tbsp olive oil (or whatever you have)
1 fat clove of garlic
1 tin chopped tomatoes
2 tbsp tomato purée
squeeze of lemon or lime
1-2 tbsp cream or milk
big pinch of salt (smoked works really well) and black pepper
1/4 tsp chili flakes
1 tsp chipotle paste
1/2 tsp paprika
cooked, shredded chicken
Finely chop the onion or blitz it in a food processor. Gently fry this in the oil in a large saucepan, try not to let it colour too much. Crush the garlic and add this to the pan along with the spices and seasonings. Stir it all together and cook for a few seconds. Add the tomato puree and let this cook for a minute to mellow the flavour. Pour in the canned tomatoes followed by one can of water.
Put a lid on the pan and let it all simmer for 15-20 minutes. Stir in the juice and then the cream before blitzing the whole thing to get rid of the worst of the lumps, it doesn’t need to be silky smooth though. Top the soup with whatever takes your fancy before serving.