Creamy tomato soup is the stuff of childhood, and it’s simple to make
yourself. I didn’t want to overload it with cream and came across this
idea of using baking soda when I lived in America – it stops the milk
from curdling. Don’t worry, you won’t taste the baking soda at all.
Heat the olive oil in a large pan, then tip in the onion and garlic.
Cook over a moderate heat until the onion has softened, about
5 mins. Stir in the tomato purée, then pour in the chopped tomatoes
and basil leaves, and bring up to the boil. Turn the heat down and
leave to simmer for about 15 mins until thick and full of flavour.
If you like a smooth soup, whizz the mixture at this point to form
a smooth sauce. Can now be cooled and frozen for up to 1 month.
To finish the soup, tip the tomato mixture into a pan. Spoon the
baking soda into a small bowl and pour over 1 tbsp or so of the milk.
Mix together until there are no lumps, then tip into the tomato mix
and pour over the milk. Bring up to a boil (the mixture will froth,
but don’t worry – it will go away). Gently simmer for about 5 mins
until ready to serve.