Tomato Soup

M hasn’t been feeling well recently, so I wanted to make her a soothing, warming soup. I love creamy tomato soup served with grilled cheese sandwiches, so that’s what I decided on. Caramelised onions, garlic, parsley, and chilli added extra flavour to the soup, which I pureed until smooth. Marmite on the toasted cheese gave us some extra iron, and the sandwiches offered a salty counterpoint to the slightly sweet soup. This is definitely a great soup with which to attack winter colds, and to comfort the suffering patient.

Ingredients:
olive oil
1 stock cube, or equivalent amount stock powder
2 frozen parsley cubes, or 2 tbsp fresh parsley
2 onions
1-2 cloves garlic
1 tsp sugar
1 green chilli
2 cartons chopped tomatoes
1 cup milk

Instructions:
1. Put the olive oil in a soup pot. Add the stock and parsley and fry gently until parsley is no longer frozen.
2. Peel and dice the onions and garlic and add them to the pot. Fry for 5 minutes, then add the sugar and let caramelise for another few minutes.
3. Chop the chilli and add that as well. Add the tomatoes.
4. Puree the soup with a hand blender. Add the milk and cook until completely warm.
5. Serve with grilled cheese, or cheese and marmite, or simply with buttered toast.