Plump, ripe, juicy, red tomatoes. Imagine yourself biting into one right now – the juice oozing down your chin, and the deeply delicious tomato flavor bursting onto your taste buds.
Are you salivating yet?
How about now? Because this soup is chock full of tomato deliciousness.
It was a totally tomato weekend back when I threw this extravagantly rich tomato-fest together for you. While I was reading labels on cans of tomato purée – with this soup in mind – I got inspired to make those Tomato Basil Biscuits you see in that picture. That same weekend I also conjured up the very popular Tomato Salad Soup aka How To Eat Salad Greens Without Having To Eat Salad Greens. I also learned which sun-dried tomatoes, which tomato paste, and which tomato purée brands are unsweetened. Always good to know. Now I’ll never have to read those labels again. Yay!
I loved tomato soup when I was a kid; even though the tomato soup I grew up on came out of a packet. Looking back I realize how odd that is, since my mother made almost everything from scratch. Except soups, and a few other things like these crazy packet puddings called Angel Delight which I thought were completely magical. I dread to think what was in them – you added milk and whisked it up and put it in bowls and 30 minutes later it was thick and fluffy like a mousse. I loved Angel Delight, especially the butterscotch flavor. I could barely wait for the 30 minutes to be up so I could eat it. It used to set like cement in my stomach, but my mouth was so happy I didn’t care. Yikes.
The packet soup I ate as a young ‘un was mixed with water and heated; yet somehow I enjoyed it. It bears no resemblance to real tomato soup – you know – tomato soup with real, live tomatoes in it. This recipe is like tomato soup on super-steroids in comparison. In America it seems that eating Campbell’s Tomato Soup is a requirement for a happy life. This recipe ain’t nothing like Campbell’s, either. If you think that Campbell’s tastes “Mmm, mmm….good!”, just wait until you get your first spoonful of this down your gullet.
Then come back and talk to me about “Mmm, mmm….good!”
- 2 cups / 1 pint chicken or clear vegetable stock
- 7 oz. / 200g celery, roughly chopped
- 6 oz. / 170g tomato purée / paste
- 2 lb / 900g plum tomatoes, roughly chopped
- 3 tsp dried basil
- 3 TBSP dry white wine
- 6 TBSP 2% Greek yogurt
- 3 oz / 85g spinach
- 1 tsp guar gum
- Sea salt and pepper to taste
- Place stock, celery, tomato paste, and tomatoes in a saucepan and bring to the boil.
- Simmer for 10 minutes until the tomatoes and celery are very soft.
- In batches, put the vegetables in a blender and blend until very smooth.
- Pour the soup into a bowl while you blend the remaining vegetables.
- To the last batch of vegetables in the blender, add the basil, wine, Greek yogurt, and spinach.
- Blend just until the spinach has disappeared.
- While blender is running, remove center piece of blender lid and shake in the guar gum.
- Stop blending immediately and transfer last batch of soup into the saucepan.
- Add rest of soup to the pan.
- Season to taste and reheat if necessary before serving.