Store cupboard tomato soup

Amy Sheppard
·1-min read
Store cupboard tomato soup
Tip: add a splash of soy sauce to balance out the sharpness - Amy Sheppard

An easy midweek lunch that’s ready in just 15 minutes, which gives you just enough time to make a cheese toastie to go with it. Whenever I make any tomato-based dish, I always add a splash of soy sauce - it helps balance out the sharpness, without adding sugar.

Overview

Prep time

5 mins

Cook time

10 mins

Serves

4

Ingredients

  • vegetable oil, for frying

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped (or 1 tsp garlic paste)

  • 2 x 400g tins chopped tomatoes

  • 500ml vegetable stock

  • 1 heaped dessert spoon of pesto

  • 2 tsp soy sauce

  • 1 heaped dessertspoon mature cheese spread

Method

Step 1

Heat a drizzle of vegetable oil in a large non-stick saucepan. Add 1 finely chopped onion and fry for 5 minutes, stirring in 2 cloves chopped garlic or 1 tsp garlic paste for the last minute.

Step 2

Add 2 x 400g tin chopped tomatoes, 500ml vegetable stock, 1 heaped dessertspoon pesto, 2 tsp soy sauce and 1 heaped dessert spoon mature cheese spread. Season.

Step 3

Gently bring to the boil, then blend.

Step 4

Serve with crusty bread, or a cheese toastie.

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