This is a good, hearty tomato soup that is both quick and easy to make.
Tomatoes are a great source of lycopene, which has been linked to a whole range of health benefits, from protecting against some cancers to supporting a healthy heart. Lycopene is a pigment that gives tomatoes their red colour and acts as an antioxidant, protecting cells from the damaging effects of free radicals.
Prep: 5 mins. Cooking time: 25 mins.
Serves 4
Ingredients:
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 690g passata
- 500g dashi stock
- 1 heaped tablespoon cornflour
- 3 tablespoons water
- freshly ground black pepper
To serve:
- 4 tablespoons kimchi
- a few fresh basil leaves
Method:
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the chopped onion and sauté for a few minutes until soft, stirring with a wooden spoon from time to time. Add the passata and stock and stir. Bring to a simmer and cook gently for about 10 minutes.
Remove the pan from the heat and add a pinch of freshly ground black pepper. Taste to check the seasoning. You shouldn’t need to add any salt because the dashi stock is already salty.
In a cup or small bowl, mix together the cornflour and water until smooth. Stir this mixture into the soup. Return the pan to a low heat and stir until it thickens. This should only take a minute or two.
Serve immediately, topped with kimchi and fresh basil, and accompanied by a chunk of sourdough bread or a slice of rye molasses cake.