Tomato soups are great, and I think almost every family has their own recipe for one. Generally when I make tomato soups I make mine with a heavy base of vegetables to mellow out the quite acidic taste of the tomatoes. This soup is the absolute opposite of that. This soup is made to bring out all those flavour we love from a tomato, and honestly it taste just like eating a tomato but like a soup. It might sound strange, but that probably has more to do with my lack of words to properly describe the flavour than anything else. If you like you food to pack a bit of a punch, this soup is the one for you!
PS: This soup is 100% vegan as well as meatless. Double thumbs up!!
Ingredients: 2 portions
1 yellow onion
2 cloves of garlic
1/4 cup parsley stalks
1/4 teaspoon of chili flakes
1 cup of fresh basil(stalks and leaves)
1 pinch of thyme and/or rosemary
3 tomatoes, stalks and all
500 grams of tinned tomatoes
1/2 teaspoon of salt(or to taste)
1 pinch of pepper
Chop up the onion and garlic roughly and get into a pot on a medium heat together with a teaspoon of oil and the parsley stalks as well as the chili flakes. Cook until the onions are soft, around 5 minutes, then add the remaining ingredients as well as 400 ml or water. When it comes to the tomatoes, make sure you get some that still have a stalk connecting them and put them in whole just like that. This will enhance the flavour even further. Leave to soup alone simmer and do it’s thing for minimum 1 hour. 
After the hour the ingredients should have released all it’s delicious flavour, so you can go ahead and run the soup through a sieve to get rid of all the chunky bits of onion, tomato and herbs.
Garnish with a few leaves of basil and serve with some home-made baguettes or flatbread.
Enjoy and have a fantastic meatless monday!
Cook, Dine & Tinker 