Classic Home made Tomato Soup

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the chopped onions and sauté for about 5 minutes, or until they become translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it brown.

Add the crushed tomatoes, diced tomatoes, and stock to the pot. If you’re using sugar, dried basil, dried oregano, salt, and pepper, add those as well. If you want a smoother texture, you can use an immersion blender to puree the soup later.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavours to meld together.

If you’re using double cream, stir it into the soup and simmer for an additional 5 minutes.

Taste the soup and adjust the seasoning with more salt and pepper, if needed.

If you prefer a smoother consistency, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.

Once the soup is heated through and has reached your desired consistency, it’s ready to serve.

Ladle the tomato soup into bowls, garnish with fresh basil leaves or parsley, and sprinkle with grated Parmesan cheese if you like.