Born and brought up as I was in the 60’s, tomato soup for me has always come from a can. And even recipes I have tried have that same thick creamyness to them. But it does not have to be. Tomatoes are after all a fruit - you can eat them raw, and it is quite easy to quickly put together a simple fresh tomato soup. Like this one . . .
- Peel and chop a small onion and a clove of garlic into smallish pieces. - Put them in a saucepan in a little olive oil over a low heat and cook gently until the onion goes translucent. - Meanwhile peel some tomatoes (I used 7 biggish ones)- make a small cross shaped cut at the end oppsite the stalk end, put them in a bowl and pour boiling water over to cover them. Leave them a few minutes then take out of the water and the skin should easiliy peel off. - Roughly chop the tomatoes, you could remove the seeds at this point but I never do, I just cut out and remove the tougher stalk parts. - Put the tomatoes into the saucepan along with maybe 3/4 of a pint of vegetable stock and a small handfull of chopped parsley. - Bring to a gentle boil and cook until the tomato breaks down, 15 minutes or so.
And that is all there is to it. Serve with some more chopped parsley and a generous sprinkling of coursely ground black pepper.