Instagram is the best when it comes to daily dinner inspiration. Needless to say it can be bad when you are bombarded with images of delicious food and constantly have food envy. This next meal came about from Instagram…Someone had made tomato soup and toasted sandwiches and cold rainy day in Cape Town + no idea what to cook = tomato soup + toasted sandwiches. This is a great way of using up leftover tomatoes, I had half a bag of cocktail tomatoes from my Weekly Grocery Haul here, and was struggling to use them up. Was so happy at how this turned out (I have never made tomato soup before), that I will be adding this to my soup repertoire.

Tomato Soup

Ingredients:

• olive oil
• 400-500g cocktail tomatoes, chopped
• 1/2 tin Tomato & onion mix
• 1 tsp thyme
• 1/2 tsp red chilli flakes
• 1 garlic clove, chopped
• vegetable stock cube
• 750ml water
• salt to taste
• 1 tsp sugar*

Method:

1. Drizzle some olive oil into a pot. Add the chopped garlic clove, cocktail tomatoes, tomato & onion mix, thyme, chili flakes and cook until it begins to thicken.
2. Mix the stock cube with boiling water and add to tomato.
3. Simmer on low heat, check seasoning* (add sugar if needed) and take off the stove to cool for a bit as its not wise to blend extremely hot liquid.
4. Blend until smooth and return to heat for a few minutes.
5. Serve with basil pesto and mozzarella toasted sarmies or dollop some basil pesto into each soup bowl.