Ingredients
For 1 to 2 servings you need:
- 1 can of good tomatoes, whole or chopped
- A small splash of cream, creme fraiche, or coconut milk
- Salt and black pepper
- 1 pinch of sugar
- Optional: garlic powder, onion powder, chili, basil, olive oil
Make it in 5 minutes
Put the canned tomatoes into a small pot. Season with salt, pepper, a pinch of sugar, and optionally a little garlic or onion powder. Simmer for 3 to 5 minutes so the raw edge disappears.
Take the pot off the heat for a moment, add cream, creme fraiche, or coconut milk, then blend until smooth. If the soup is too thick, add a small splash of water. If it is too thin, simmer it uncovered for another 1 to 2 minutes.
Why it works
Good canned tomatoes are often processed when ripe, so they can taste better than many fresh winter tomatoes. Salt lifts the flavor, sugar balances acidity, fat makes the soup rounder, and blending creates a creamy texture.
Finish it well
Serve it with basil, olive oil, black pepper, or toasted bread cubes. If the tomatoes taste very sharp, add another tiny pinch of sugar. If the soup tastes flat, add a squeeze of lemon juice or a teaspoon of tomato paste.