I cooked this for the first time with the mother of all hangovers, and it is no exaggeration to say it literally saved my life. I would literally have died without this soup. I wouldn’t be here writing this right now if I hadn’t had this soup. My family would be weeping, for I would be dead.
It’s a creamy, delicious and healthy brew, best with really ripe tomatoes and organic veg if you can get your hands on it. Here’s the recipe.
- 8-10 large, ripe tomatoes
- 1 carrot
- 1 onion
- 1 stick of celery
- 1 clove of garlic
- 1 red chilli
- 1 courgette
- A good splosh of single cream
- One tbsp salted butter
- 1 tsp olive oil
- 1 vegetable stock cube.
- 1 tbsp tomato puree
- 200ml passatta
- 1 tbsp Italian herb mix
- First off, heat your olive oil and butter together in a cast iron pan. The reason for the mix is that butter has more flavour, but also burns quicker. By mixing it with olive oil, it becomes more tolerant to heat.
- Once the butter has melted fully, add finely chopped celery, onion and carrots, and fry for 10 minutes on a medium heat.
- Meanwhile, add your tomatoes to boiling water, with a little cross in the top, where they’ve come off the stem. Leave them in the water for at least 10 minutes, then take them out and set in cold water. Remove the skin from the tomatoes at this point.
- Now add your tomato puree to the frying celery, onion and carrots, as well as the garlic & chilli, finely chopped. Whilst this is frying, chop up your skinned tomatoes, as well as the courgette.
- Now, add the chopped tomatoes, passatta & courgette in with the frying veg, and chuck in the Italian herbs & vegetable stock. Cook down for at least half an hour, until the courgette is very much cooked, and everything is looking highly sloppy.
- Now, use a food processor to blitz your soup into a silky mix. If you find it’s not quite the consistency you’re after, either boil it down or add more veg stock. I’d also recommend adding more tomato puree if so, to ensure you retain the tomato flavour.
- Finally, turn the heat off and slosh in the cream. Go easy at first, but add as much as you want for the creaminess that works for you. Once it’s in, season with as much or as little salt as you like, and serve with crusty bread (and cheese if you’re hungover).