It’s not often that my Hubby is so astonishingly right I want to hug him, but this was one of those occasions.
Vida was a bit under the weather and off her food, Hubby’s natural response to this was, ‘Give her some tomato soup, everyone loves tomato soup when they’re ill.’ Fair point, but she’s a baby and surely wouldn’t get the same foodie big hug from a bowl of soup that we would? But anyhow, I whipped up a quick tomato soup and added some mini toast croutons, suffice to say, it went down a total storm. So, below is my speedy recipe for needy bubbas.
1 tbsp olive oil
20-30 cherry tomatoes
2 ripe vine tomatoes
2 Finely chopped shallots or half a finely chopped onion
1 tbsp tomato puree
pinch of sugar
Lightly toasted white bread cut into mini cubes
NB – You can use any tomatoes, this is just what I had in the fridge – as long as you remove any hard core beforehand.
Quarter your vine tomatoes and remove any hard core.
Throw into a pan with the olive oil, shallots and cherry tomatoes.
Cook for about 10 minutes, encouraging the tomatoes to break down with a wooden spoon.
When the tomatoes become more of a mush, add in the tomato puree and give a good stir. Taste, if you think they need a little sweetness, add a pinch of sugar.
Add to a blender and give a good whizz, add water until you have the consistency you desire – I went for thick and unctuous!
Serve with croutons – Little Vi was particularly enamoured with them when they were soggy and soupy!