Tomato Soup

This is the kind of soup I make when the weather turns cold and I want something simple and comforting. Tomato soup doesn’t need much to be good. A handful of ingredients, one pot, and a quiet simmer is usually enough. I like this version because it’s quick, smooth, and familiar. It works just as well for lunch as it does for a light dinner, especially when there’s bread or a grilled cheese on the side. The melted mozzarella on top isn’t traditional, but it makes the bowl feel a little more complete.

Ingredients

• 800 g peeled tomatoes (fresh or good-quality canned)

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 tablespoons flour

• 1 liter boiling water or chicken stock

• Salt and black pepper

• 1/3 cup milk

• Mozzarella, for serving

Instructions

Start the base

Heat the butter and olive oil in a pot over medium heat. Add the flour and stir continuously until it smells lightly toasted and turns a pale golden color. This gives the soup body without making it heavy.

Add the tomatoes

Add the peeled tomatoes with their juices. Stir and gently break them down with a spoon. Season with salt and black pepper. Let everything cook together for about 10 minutes so the flavors settle.

Add the liquid

Slowly pour in the boiling water or stock, stirring as you go. Bring the soup to a gentle boil, then lower the heat and simmer for another 10 to 15 minutes.

Blend and finish

Take the pot off the heat and blend the soup until smooth using a hand blender. Stir in the milk and taste. Adjust the seasoning if needed.

To Serve

Ladle the soup into bowls and add pieces of mozzarella on top. The heat will soften and melt the cheese slightly. Serve with grilled cheese, crusty bread, or on its own. It’s one of those soups that doesn’t ask for much, but always delivers.