Cream of tomato soup

Most of us were brought up with Heinz or Campbell’s soups, and their Cream of Tomato Soup is the standard by which all are judged. Fresh tomatoes make lovely soup, but if you are trying to achieve that almost-cloying sweetness of Mr Heinz’s comfort food, it’s best obtained via tins. As this makes the recipe particularly appropriate for voyagers, I include it with some satisfaction.

The following recipe is simplicity itself, and actually pretty wholesome, to boot, especially when served with large hunks of freshly-baked bread.

If you’re feeling particularly wealthy, the milk can be replaced with cream. Take care not to boil the soup once the cream has been added, because, particularly if it’s canned or UHT, it may well separate.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 2 for a main meal, 4 as a starter

Ingredients

 

1 small onion

1 large knob of butter OR 2 tbsp olive oil

2 tbsp gram flour

3 cups water

150 ml (5½ oz) tin of tomato purée

1/8 tsp dried, minced garlic

1/4 tsp basil

1/4 tsp dill (weed)

1 tsp honey

1/2 tsp salt

1 cup milk

• Dice onion and fry gently in the oil or butter.  
• Remove from the heat and stir in the gram flour. Gradually add the water until all the flour is blended; return to the heat.
• Bring to the boil, adding the tin of tomato purée and stirring to mix it in.
• Reduce the heat to a gentle simmer and add the basil and dill, honey and salt. If you prefer to leave the honey out, do so, but it’s necessary for the Heinz effect. Add the milk and pepper.
• Simmer, very gently, for about 10 minutes. Ladle into warm bowls.