This is a wickedly easy way to make a good tomato soup that doesn’t require hours of steaming and peeling tomatoes, or having to sieve your soup by pushing it through a muslin cloth.
You could substitute fresh tomatoes for the tinned ones, and not lose any flavour or taste with the recipe. Make it how it suits you.
We add cream at the serving stage, which makes it a much more creamy soup. It is a thick soup, so if you like your soups watery, this isn’t for you.
Some people have commented that this soup with passata burns in their machines. It’s not happened to me, but if you think it’s a possibility, then it might not be a soup for you.