Tomato Soup

Oscar Thompson

Prep Time: 5M
Cooking Time: 20M
Serves: 3

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  • 1 medium sized white onion
  • 2 cloves of garlic
  • 6 ripe salad tomatoes
  • 2 tins of plum tomatoes
  • 1 teaspoon oregano/mixed herbs
  • 2 bay leaves
  • Salt
  • Black pepper
  • 1 can of coconut milk

A good tomato soup is a wonderful thing!


  • Slice onion and saute until caramelised in a large saucepan over medium-high heat.
  • Finely chop garlic and add to the saucepan.
  • Once garlic is cooked, turn heat to low and and tomatoes, herbs, bay leaves and a pinch of salt and pepper.
  • Bring mixture to the boil, then simmer, covered, on a low heat for 10 minutes.
  • Remove the pan from the heat, remove bay leaves from the pan, and blend with a stick blender until smooth and creamy.
  • Taste the soup and add salt and pepper if needed.
  • For the cream, melt a few tablespoons of the solid part of the coconut milk in a frying pan, then add some to each bowl of soup.

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