Tomato soup – delicious anytime of the year but especially appropriate during winter. Its warm and homey vibes will complete your day(s) indoors. On top of that, it’s easy to make and will last a few days so you can spend less time in the kitchen and more time on the couch, under a blanket, eyes fixed on “Orange is the New Black.”

This recipe will satisfy about 5-7 persons.

Here we go:

A dozen or less tomatoes, quartered and ‘eighth-ed’. Half a bulb of garlic (or less depending on how you feel about garlic), minced. Next, combine the tomatoes and half of the minced garlic on a roasting tray. Season with salt + pepper and drizzle with balsamic vinegar and olive oil. I’d say about a tablespoon or so to coat all the tomatoes. Also, chop a handful of parsley and sprinkle half on top of these tomatoes. This is to go in the oven at 220ºC (425ºF) for about 20-25 minutes or until the tomatoes appear to shed their own skin. In other words, a roasted colour and texture..like this: In the meantime, chop one onion. Oil a pot on medium heat and toss the onion in there. Stir until the onions become translucent then add in the rest of the garlic. Stir some more until the garlic has browned up a bit. Now add about 800ml of canned tomatoes, whole or diced..completely up to you. This provides additional tomato support in the areas of colour and flavour. Once it starts to simmer, pour in about 1.5-2 cups of vegetable stock (chicken is okay too). Stir some more until it comes to a low boil. At which point, you want to add in the roasted fresh tomatoes. Be sure to clear out all the balsamic juices from the tray. That’s where the goodness lies.

Bring the heat back down and let it simmer for a good ten minutes or so. It’s important to taste for seasoning at this point and adjust accordingly. Next, turn off the heat. It’s now time for immersion. You can either use a stick/immersion blender or a regular blender. Both will do a great job, truss. It’s just that with an immersion blender, you can leave the soup in the pot. I recommend investing in one because it does make your life easier. Here’s mine; one of my favourite kitchen tools:

Blend until the soup becomes smooth and no visible chunks of tomatoes/vegetables/anything remains.

Once you’re satisfied with the consistency, stop blending. Your tomato soup is finished. As good as it is alone, tomato soup is even better with some form of toasted bread and cheese. I opted for a cheese quesadilla. I used one tortilla. Load half of the tortilla with your preferred cheese and fold the other half over.

The easy way is to pop it in the microwave long enough for the cheese to melt but the better way is to use a sandwich press. Press the tortilla. A minute later, it’s a glorious sight. Cut up and serve alongside the tomato soup. Finish off the soup with some parsley and if you wish, avocado is an ideal supplement.

Thanks for reading and enjoy folks! x