Tomato Soup for the Queen

Fit for the Queen

This Tomato Soup was made, the day of Queen Elizabeth’s Funeral, for some friends who I went to watch it with. My cupboard was bare and I couldn’t get to a shop - I was desperate. I had tins of tomatoes and I thought to myself - Her Majesty lived through the war and, even though she was a Princess, her kitchen in those days may well not have had many of the ingredients we just take for granted today. So I put my war and rations mentality on and said - I’d try to make a silk purse out of a sows ear.

Spoiler alert - this is a game changer. No roasting or even chopping tomatoes and yet this is simply delicious! I surprised even myself! I could definitely served it to the Queen!

Now I do think the Garlic Oil is one of the factors here - so if you have not made it - I urge you to do so! It’s so so easy -just a bit of peeling.

1 Tablespoon Butter

1 onion and 5 shallots - if its a large onion use 4 shallots

My Garlic Oil (2 teaspoons) or 3 cloves garlic

2 teaspoons sugar

1 Tablespoon of Sherry ( I use the cheap cream sherry from Lidl)

Regular Tabasco

2 tins tomatoes (without herbs)

Bay leaf

Knorr Veg Stock pot in 500mls water

Black and White Pepper

Balsamic Vinegar

Parmesan (optional)

Roughly slice your onions and shallots and cook gently in the butter on a low heat. you want to sweat them so keep the lid on between stirs. Sprinkle with a bit of salt to get the flavour out and after a few minutes add your garlic or garlic oil. If using the oil make sure to use plenty of the garlic itself and not just the oily part.

Cook a little more but be careful not to burn the garlic and add your sherry, sugar, black pepper and just a couple of shakes of tabasco. Not too much - you can add more later. Its not a spicy soup so less is more.

Keep cooking on low - this whole phase can take at least 10 minutes - as this is how we are unlocking the flavours.

Then add your tins of tomatoes and a bay leaf. You can rinse out the tins with a splash of water to get every bit into the pot. Give this about 7 or 8 mins with a bit more salt. Again low with the lid on but remembering to stir from time to time.

Add your stock pot and 500mls of boiling water and simmer for about 20 mins covered.

Lastly taste your soup before adding your balsamic vinegar. I used a balsamic with fig and added between 15 and 20 ml but do it gradually and stir.

You may decide you need more black pepper and frankly I always season Tomato soup with white pepper so I’d recommend adding a few shakes now.

Tips - Always check your tabasco - if you use the Chipotle flavour and not the regular its very disappointing!

Make my Garlic Oil! You’ll never look back.

Don’t use basil or coriander for a garnish - if you need a garnish use a bit of grated or shaved parmesan. Or Pumpkin seeds for a bit of crunch.