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tomato soup

This popular soup is very quick and easy to make.

serves 4

1tbsp olive oil

1 onion, chopped

350g/12oz/2¹/₂ cups potatoes, peeled and diced

450g/1lb/3 cups tomatoes, skinned and sliced, or 425g/15oz can tomatoes

900ml/1¹/₂ pints/3³/₄ cups

water

salt

freshly ground black pepper

Heat the olive oil in a large saucepan. Add the onion and cook, covered, without browning, for 5 minutes. Add the potatoes, cover again, and cook gently for a further 5–10 minutes.

Add the tomatoes and cook, stirring occasionally, for a further 4–5 minutes but do not allow the vegetables to brown. Add the water, cover, and leave the soup to simmer for 15–20 minutes, until the potatoes are tender.

Purée the soup in a blender or food processor until smooth. If you want a really smooth soup, it can then be strained to remove the tomato seeds, although this isn’t essential. Season with salt and pepper to taste, and reheat gently, without boiling, before serving.