Very quick emergency tomato soup with garlic & cheese croutons.
You will never go hungry if you have a few tins of tomatoes in the larder. This quick meal can be made in ten minutes when you have little time to cook and seemingly nothing in the fridge. A little bit of toasted bread makes it more substantial and with a little roast garlic and talegio compound butter from the freezer melted on top it transforms into a feast.
400 gr can of cherry tomatoes
100 ml beef stock or vegetable stock
A few drips of tabasco
Some Worcestershire sauce, a tablespoon or so
1 tsp sugar
Chives, basil or a few rocket leaves to garnish
Salt & pepper
Creme fraiche (optional)
Empty the tin of tomatoes into a saucepan. Add a splash of worcestershire sauce, the sugar and seasoning and a few drops of tabasco to taste. Add the stock and bring to the boil for a minute or two. Then either puree with a stickblender till smooth or pass through a sieve. Ladel into bowls and garnish with some fresh herbs and creme fraiche (if using) and serve with toasted crusty bread.