Simplicity is the order of the day with today’s post – the ultimate comfort food of tomato soup and a toasted sandwich. But just because it is simple, doesn’t mean there should be any compromise on flavour, and these recipes have maximum flavour with minimum fuss. Not as minimum as opening a tin, I grant you, but for just five active minutes of your time, this soup can be supped in just under an hour and is so simple, after the first time you won’t need to refer to the recipe ever again.
But do keep coming back to the blog, because I’d miss you otherwise!
This soup is extremely low in fat, gluten-free and vegetarian/vegan.
Makes approx. 1.5 litres
2 x 400g tins chopped tomatoes – Aldi ‘Sweet Harvest’ are best for colour/flavour/value
2tbs vegetable oil
3tbs concentrated tomato paste
1 litre vegetable stock or water + bouillon
1 large potato to make 300g once peeled/cubed
salt & pepper to taste.
- Pour the chopped tomatoes onto a shallow ovenproof dish and spread out into a thin layer.
- Place in the oven and turn the heat to 220°C, 200°C Fan.
- Bake for 30 minutes, stirring thoroughly after 15 minutes, or until no excess liquid is visible.
- While the tomatoes are baking, peel and chop the onion.
- Add the oil to a saucepan, then add the onion and cook over low heat, stirring occasionally. The object is to concentrate the flavour through evaporation, without allowing the onion to caramelise.
- When the tomatoes are done, scrape them into the saucepan with the onion, and add the tomato paste, stock and cubed potato.
- Cover and simmer on medium heat for 10-15 minutes or until the potato is cooked.
- Use a stick blender to puree the soup.
- Rub through a fine-meshed sieve for extra smoothness.
- Return to the pan and warm through.
- Taste & add salt and pepper as liked.
- Add garlic: peel up to 6 cloves of garlic and toss them in the oil. Lift out and stir into the tomatoes to roast in the oven.
- Spice it up: red pepper flakes, cayenne, paprika or herbs such as rosemary or basil.
- Crunch time: Make some sippets by dicing bread into 1cm cubes and either frying them in a pan with oil or bake in the oven until crisped and brown.
- Meatify me! : Make some little meatballs from beef or lamb mince, fry them in a pan, drain on kitchen roll and add to each bowl before serving.
- Creamy: Add a little double cream or creme fraiche if liked, but in all honesty, it doesn’t need it.
- Fast Forward: If you need this even more quickly, this can be ready in as little as half the time. Once the tomatoes are in the oven, put everything else in the saucepan and simmer while the tomatoes bake. When the tomatoes are ready, stir everything together and blitz smooth.
Regular listeners will recall that over the winter I was without my oven, which included the grill I used for making toast. Yes, my kitchen is so small, I can’t afford to sacrifice the counter space for a toaster. So I used this method to make toast in a large non-stick pan, which makes delicious and perfect toast if you are prepared to wait the 10 minutes it takes to brown.
More usually, I use this method for toasted sandwiches because kitchen….small….no counter space…..etc, etc. but also because the toasted sandwiches it make are so much nicer than the ones I see made elsewhere AND it gives me a chance to have a bit of a rant, so here goes.
- Butter on the outside of the bread.
So greasy, and so messy too. I mean come on, people, we’re living in the 21st century with all its wonderful technological advances and more kitchen gadgetry than you could shake a stick at, which includes non-stick pans! There’s simply no need to go slathering on great schmears of butter on every available bread surface. Lay a slice of bread in a dry non-stick pan over heat, and it will brown, no fat needed.
- Squished bread
Whether by panini press or, if you’re old like me/in the UK/ both, by those electric sandwich makers, I’m just not a fan of bread being compressed and then welded together by melted cheese the temperature of LAVA. If you need industrial equipment to force your sandwich down to a manageable height for your mouth, you’re doing it wrong.
- Squished fillings
I like to savour every one of the additions to my melty cheese sandwich filling, which is tricky to do when it is squirting out the sides from being squished by some gadget.
The good news is, you don’t have to suffer any of the above with my patent-pending, counter-space-saving, practically-foolproof method of toasty sammich creation! The outsides of the sandwich are crisp, browned and free from grease and the insides are warm and melty. And so without further ado, on with the method!
The Non-Gadget Toasty Sammich Method
- Put a clean, dry non-stick pan on medium-low heat to warm up.
- Take 2 slices of your bread. Now it can be artisinal sourdough, or pre-sliced from a bag, no judgement here. This method will work beautifully with all types of bread.
- Lay one slice on something that will help you transfer the sandwich to the pan – a palette knife if your balance skills are good, a cake lifter if they’re not.
- Add a layer of butter onto the bread (optional). You can use other things such as mayonnaise or chutney if you prefer.
- Whatever cheese you’re using, add half in a layer over the bread. Either cut it in thin slices or dice it in 5mm cubes. The smaller/thinner the cheese pieces, the more easily they will melt.
- Add any additional flavourings. Purists maintain there is only ever cheese in a toasty cheese sammich (see top photo) but I am of the opinion that cheese is merely compulsory, not exclusive. There are some suggestions below for fillings that pair well with tomato soup. Season with salt and pepper to your taste.
- Finish with the rest of your cheese. When this double layer of cheese melts, it will gently cradle the rest of your sandwich ingredients and hold them together so that your sandwich doesn’t fall apart, even when cut.
- Add the final piece of bread, buttered or not, as you like, and press down gently.
- Transfer the sandwich to the pan.
- To help melt the cheese effectively, cover your sandwich with a lid, preferably one that doesn’t press down upon the sandwich itself. If you non-stick pan has a lid, then use that. Personally, I use a lid from a small saucepan that sits snugly over the whole sandwich but is deep enough not to compress it. Ensuring the cheese is mostly melted before you turn the sandwich will help keep your filling where it is supposed to be – inside the sandwich. A lid will trap the heat underneath, effectively making a little oven and help to melt the cheese faster.
- When the underside of your sandwich is browned, (depending on the heat of your pan, around 5 minutes), slide under your utensil of choice and gently turn it over. If the cheese is melted, then you can leave off the lid, which will also keep the toasted top of the sandwich from becoming soggy through trapped moisture.
- Toast for a further 5 minutes until the underside is browned, then lift out of the pan.
- Cut your sandwich with either a pizza wheel, or with a sharp, serrated knife: don’t saw at it, make a sharp, forward-and-downward motion with the knife. You can see from the picture below, how beautifully crisp, dry and unsquished the toast is, and how the filling is melted but still held between the bread.
- Overnight Bread, vintage cheddar. If you’re in the UK, I can recommend (black pack) Collier’s Welsh cheddar, Wyke Farms Vintage cheddar (in a green pack) or a newly-discovered favourite Welsh slate-cavern aged cheddar from South Caernarfon Creameries, available at Sainsbury’s deli counters.
- Overnight Bread, diced Brunswick Ham, thinly-sliced Jazz/Braeburn apple, vintage cheddar.
- Sliced wholemeal bread, mix of finely diced mature cheddar & Gouda, thinly-sliced pickled cucumbers/gherkins. NB For best results, be sure they are brined and not in vinegar.
- Bacon or Bacon Jam, mature cheddar, de-seeded, diced tomato (not pictured).
- Cheese and chutney (not pictured).