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.)
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
100g thin baguette, sliced on the diagonal 0.5cm thick
2 tbsp extra virgin olive oil
¼ tsp salt
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.