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RecipeTin Eats x Good Food: Triple tomato soup

Nagi Maehashi
Nagi Maehashi

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Tomato soup using tomato paste, tinned tomato and sun-dried tomatoes.
Tomato soup using tomato paste, tinned tomato and sun-dried tomatoes.RecipeTin Eats

How do you make a thick, luscious soup that's full of rich tomato flavour just by reaching into your pantry? You make it a triple whammy, using canned tomatoes, tomato paste and sun-dried tomatoes. Be prepared for something amazing. (PS. Crostini is not optional.)

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Ingredients

Soup

  • 2 tbsp extra virgin olive oil, plus extra for drizzling

  • 2 brown onions, finely diced

  • 2 garlic cloves, minced

  • 1 tsp salt

  • 1 tbsp tomato paste

  • ¾ cup (170g) sun-dried tomato halves or strips in oil, plus extra to garnish if desired

  • 5 tbsp oil from the sun-dried tomato jar (make sure to get herb and garlic bits!)

  • 1 salt-reduced vegetable stock cube, crumbled (see note)

  • 2 x 400g cans tomato, diced or crushed

  • 250ml (1 cup) water

  • 1 tsp sugar

  • ¼ tsp black pepper

Crostini

  • 100g thin baguette, sliced on the diagonal 0.5cm thick

  • 2 tbsp extra virgin olive oil

  • ¼ tsp salt

Method

  1. 1. Heat the olive oil in a heavy-based pot over medium heat. Add the onion, garlic and salt, then cook until the onion is translucent, about 4 to 5 minutes.

    2. Add tomato paste and cook, stirring, for 2 minutes. Add sun-dried tomato (with its oil) and the crumbled stock cube. Cook for 3 minutes.

    3. Add canned tomato, water (use water to rinse the cans), sugar and pepper. Bring to a simmer and cook for 25 minutes, or until the tomatoes have broken down. Using a stick blender, blend the soup until smooth.

    4. Ladle into bowls. Top with extra sun-dried tomatoes, if using, and drizzle with olive oil. Serve with croutons on the side for dunking.

    5. Crostini: Preheat oven to 180C fan-forced (200C conventional). Brush both sides of the bread with olive oil, and sprinkle with salt. Place bread slices on a baking tray and bake for 8 minutes, turning halfway, until crispy and light golden. Serve with soup.

    Note: You can substitute a chicken stock cube for the vegetable stock cube, or you can use vegetable or chicken stock instead of a stock cube and water.

    More flavour-packed pantry recipes from RecipeTin Eats

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Nagi MaehashiRecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.

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