ONE of my ultimate comfort foods in Heinz Tomato Soup. This stuff heals souls and battles illness all within the confines of one bowl. It’s liquid magic. And you can’t buy it in Korea. Well, you can buy Campbells, but for me it’s not quite the same – cool label though!
The last few weeks have been trying, to say the least, with one ailment after the other battering me from all sides. I’m all kinds of exhausted, but this simple soup has been healing for soul, if nothing else.
I may not be able to buy my favourite brand, but that doesn’t mean I am going to deny myself tomato soup!
Just to note: The quantities and range of ingredients used in the recipe are guesstimates and depend entirely upon your soup preferences. This is great winging-it cooking!
- 1 Onion, white or red *
- c. 3lb Tomatoes (this is about 9 roma tomatoes) *
- Olive Oil, for roasting
- Garlic **
- c. 1 Cup Cream or Coconut Cream (optional)
- Basil, preferably fresh, but dried will do (optional)
- Salt & Pepper
- Cheese, for serving (optional)
* Choices are limited here in Korea, so it’s usually a white onion and a punnet of the large tomatoes that we have here. I think this works best with a red onion if you can get it.
** The quantity you add, and how, is up to you. As I live alone, I use garlic that has been minced and frozen in ice cubes and I throw in one or two as I feel. Feel free to roast cloves instead if that’s what you fancy.
- Pre-heat oven to c. 200°C – you know the ideal roasting temperature of your oven.
- Roughly chop the onion, and halve the tomatoes. Spread them out on baking sheets. (I have a small oven so I used two trays.) If you’re adding whole garlic cloves, thrown them in to roast here.
- Drizzle over some olive oil, throw on some salt and pepper, and roast for 40-50 minutes, until beginning to go brown.