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.
- 1l Tomato Passata
- 2 teaspoons Sugar
- 400g Tin Plum Tomatoes
- 2 Vegetable Stock Cubes
- 200ml Whole Milk
- 2 tablespoons Tomato Puree
- Add all the ingredients into your soup maker. If you plan to freeze some soup, leave the milk out of the batch, and add it in proportion when you reheat the soup to serve. Freezing soup with cream or milk in it, will cause it to separate or curdle on reheating.
- You will look for the smooth setting for this soup, as you want it as pureed as possible. If it isn't smooth enough for your taste, simply choose the smoothie setting on your soup maker if you have one, or use a stick blender to smooth it even more.
- Serve Immediately, with Croutons, or Why Not Try a Scone, For Something Different