Slow Notes

A weeknight tomato soup

September 29, 2026

This is the soup I make when I get home late and want something warm without much thought.

1. Soften one chopped onion and two garlic cloves in olive oil, about eight minutes.
2. Add a 400 g tin of whole tomatoes, crushed by hand, plus half a tin of water.
3. Simmer for fifteen minutes with a pinch of salt, a pinch of sugar, and a bay leaf.
4. Remove the bay leaf, blend, and finish with a spoon of butter or a splash of cream.

Serve with toasted bread and a little grated cheese. It keeps well for two days in the fridge.