Easy Tomato Soup

Watching culinary reality TV is one of my favourite past times:  it can be inspiring to see what dishes other people create and it’s a good way to learn about techniques.  As much as I enjoy watching skilled chefs, I have to shamefully admit to heartily enjoying the disasters.  One of the high (or low) points for me was seeing some Big Brother no-hoper on Come Dine With Me attempt to blend a soup with absolutely no liquid.  That’s not even about cooking skills, that’s just common sense!

Making soup should not be such a challenge.  This is an example of a ridiculously simple soup that is tasty and healthy.  It’s so quick and stress-free to make it’s quite a good starter for a meal.  It also freezes well.  Blending is required.

Tomato Soup

(Adapted from BBC Good Food)

Serves 4


1 tbsp olive oil

2 garlic cloves, crushed

5 sun-dried tomatoes, chopped

3 x 400g cans plum tomatoes

500ml vegetable stock

1 tsp sugar

170g tub plain soy yoghurt

4tbsp vegan pesto


1.  Heat the oil in a large pan and fry the garlic for 2 minutes until it’s softening.

2.  Add the sun-dried and tinned tomatoes, stock, sugar and seasoning, bring to the boil and simmer for 10 minutes.

3.  Blend it with a stick blender, adding half the pot of yoghurt as you go – I did mine in batches in a normal blender, adding a tablespoon of yoghurt at a time.

4.  Warm the blended soup through gently, then divide between 4 bowls.  Swirl a tablespoon of pesto through each one, and a spoonful of yoghurt too if you like. Serve with some nice crusty bread.

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