A Juicy, Herby Tomato Soup
Last month, we shot a cook book in my kitchen studio, which was incredibly thrilling and delicious in equal measure. That being said, the amount of washing up that 10-15 recipes a day results in means that this month I’m keeping it simple, and cooking more one pan / tray meals.
This is a recipe that I developed for The Mazi Project, a charity based in Bristol that supports young people experiencing food insecurity. It’s an easy, sun-soaked recipe that’s filling, suprisingly inexpensive and adaptable.
Serves 4
4tbsp extra virgin olive oil, plus extra for drizzling
2 onions, peeled and finely sliced
6 garlic cloves, peeled and finely sliced
1tsp fennel seeds
¼tsp chilli flakes
2 bay leaves
500g mixed summer tomatoes, roughly chopped (use a combination of cherry tomatoes, juicy vine tomatoes and a mix of colours and shapes)
1 x 600g jar chickpeas
100g spinach, washed and roughly chopped
200ml vegetable stock
1 small bunch basil, leaves picked
1 small bunch oregano, leaves picked
½ small bunch dill or chervil, leaves picked
1tsp-1tbsp red wine vinegar, according to taste
4 heaped tbsp full fat crème fraiche
Salt & pepper
Heat the oil in a large saucepan over a medium heat. When it shimmers, tip in the onions and a big pinch of salt. Cook, stirring occasionally, until the onions are jammy and golden, about 15 minutes.
Add the garlic and spices to the pan and fry for a minute until fragrant, then add the tomatoes and another pinch of salt. This will help the tomatoes to release their juices and flavour, forming the base of the soup as they cook down. Continue to cook, stirring every couple of minutes, until the tomatoes are completely soft, about 10 minutes.
Pour in the chickpeas, along with all of the liquid from the jar, and stir through the spinach and stock. Taste the soup and adjust the seasoning. Simmer, without a lid, until the spinach is wilted and tender, about 8 minutes. Add a splash more stock if you prefer a thinner soup – I like mine with lots of body.
Stir in the herbs, then add vinegar, salt and pepper according to taste.
Ladle into bowls and add a spoonful of crème fraiche and drizzle with more olive oil. Serve with garlic bread.
