I love coming up with tasty recipes for everything from gluten-free goodies to refreshing drinks.
For All the Brits Who Live Abroad
For all of us Brits who live outside of Britain, this is the kind of food we know, love, miss and crave! We hit on this soup quite by accident when a good friend of ours shared her old recipe. After one mouthful, we glanced up at each other and simultaneously cried, “This tastes just like Heinz tomato soup!”
This has become our go-to "feel like I’m back home," "just picked up some Heinz from the supermarket" recipe, and we regularly feed the addiction.
Now, maybe I’m overselling this, maybe I’m talking it up too much, but one thing I can guarantee, this soup is excellent on so many levels. Even if at the end of the day you don’t agree with us, you will still LOVE this soup.
Ok, I’m off to make some more.
- 3 cups tomatoes, chopped
- 1/2 cup onions, diced
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon fresh basil
- pinch thyme
- pinch black pepper
- 3/4 cup tomato paste
To Make the Roux Sauce
- 1 1/2 teaspoons flour
- 1 1/2 teaspoons butter
- 1 1/2 cups warm milk
Opt to make the base only—this saves freezer space—then add the roux (the last three ingredients) just before serving.
Read More From Delishably
This recipe is so easy to scale up, I usually make 3 or 4 times the amount at a time. Just choose a large pan and batch cook for the freezer, perfect for those long winter evenings!
Three Easy Steps
- Combine all ingredients in a pan (except the last three for the white sauce/roux).
- Blend or sieve.
- Make and add roux sauce.
- In a saucepan put chopped tomatoes, diced onion, sugar, salt, basil, thyme, pepper and tomato paste/purée, simmer with the lid on for about 10 minutes until nicely cooked down.
- If you have a high powered blender like a Vitamix or magimix, you can just blend the soup (no sieving needed) and it’s ready to add the roux. If you do not have a blender, push the cooked mixture through a sieve and discard the pulp. I favour the blender method as you have no waste whatsoever and you maintain all the goodness.
- Freeze your soup base when cooled and add your white sauce when serving, I find it saves me a lot of freezer space.
- To make the roux: Add butter to a small saucepan and melt it on a low heat, being careful not to brown it. Add the flour and stir continuously for 20-30 seconds, then add the milk little by little, still stirring, to make sure you have a lump-free sauce.
- Add to soup! Top with a swirl of plain yoghurt, basil leaves or croutons, and enjoy!
A Healthy Option
A good kick of antioxidants from the fresh tomatoes and paste with just the smallest amount of butter and flour used to make the roux, with no added butter or oil in the actual cooking of the soup, makes this a delicious and healthy choice.
What Is a Roux?
A roux—pronounced “roo”—is how you begin to make a basic white sauce. Melted butter and flour are cooked down in a saucepan (the roux) and then milk is added. The roux thickens your sauce. In this recipe, however, we are looking for only a slight thickening of the sauce, if at all.
© 2017 lemonkerdz