Introduction: Tomato Soup

About: Retired technology teacher - 2 kids, I have an Hons deg in Design and Technology - 28 years as Computer systems engineer Trained as Electronics engineer in the Royal Air Force

OK It's getting cold in the northern hemisphere , Soup is the order of the day.

Soup is cheap to make, (expensive to buy), If you make it, it can, and should,  have low salt content and be healthy quick and nutritious.

The soup will store in the fridge for up to a week - Although it may not last that long

It freezes well too for longer storage.

Step 1: Ingredients

Ingredients to make 5 pints:

3 tins of plum or chopped tomato - cheapest you can get.
2 med sized potatoes
1 onion

That's it!

Step 2: Onion

Peel and chop the onion into small bits - no fingers in the pot please - take care.

Add some oil to a pan large enough to hold at least 5 pints. If I feel good I use about 25 gms of butter rather than oil - up to you.

Heat and add the chopped onion. Lower the heat to Medium and cook whilst stirring to get the onion soft not brown or burnt.

Step 3: Tomato

Add the 3 cans of tomato

If you have it add a table spoon of tomato puree (not essential but improves the colour)

Bring to the boil

Step 4: Potato

Peel the Potatoes.

Cut into approximately 1 inch cubes 

Add to the Tomato and onion

Step 5: Vegetable Stock

Crumble 2 Vegetable stock cubes into the mix and add 1 and  1/2 pints of water. (about 1 ltr)

Stir and bring to the boil

Once boiling turn down the heat and simmer for 20 or 30 minutes to cook the potato and onion.

After cooking time is up Add 1/2 pint of milk. (about 300 ml)

If you have them add 6 or 7 Basil leaves - not essential, just a nice flavour with the tomato.

Using a stick blender  blitz the soup until all the solid material has been blended in - The potato will act as a thickener.

Taste and season to your liking. You should not need much salt - about a flat tea spoon is about right but also add 2 teaspoons of sugar to the tomato soup to lift the tomato taste.

If the soup is too thick for you add a little more water.

If it is too thin add another potato and cook for another 20 minutes before blending again.

The soup will store in the fridge for up to a week - Although it may not last that long (cold and hungry people can smell out good soup a mile away)

It freezes well too for longer storage.

Step 6: Versatile Recipe

The soup base is very versatile

Change the tomato for 2 chopped leeks and you have delicious leek and potato soup.

Change the tomato for butter nut or other squash and the potato for sweet potato - The sweet potato and squash can be cut into chunks and roasted in the oven for 45 minutes first if you have time.

Change the tomato for leftover chicken and a couple of chicken stock cubes - you have chicken soup.

Make the tomato and after blitzing add a handful of frozen cubed veg and you have a hearty veg soup.

Change the tomato for a pack of frozen peas and you have!!!!

Pretty much anything can replace the tomato for a really healthy meal.

To make more of a meal add pasta shapes rice or pearl barley and cook for 20 minutes