The key to my children's favourite tomato soup consists of three things: egg noodles – without them the soup isn't so yummy; coconut milk – my children don't know about this; and tomatoes, a lot of tomatoes. Unfortunately – for me – I can't add fresh tomatoes. They are too mild. Even in the tomato season I have to use tinned tomatoes and tomato passata.

For 8 plates of soup I need 1 tin of tomatoes and 1 litre of passata with garlic and basil. The soup should have a LOT of tomatoes. When I want it to be more filling, I cook it with chicken stock. If you don't eat meat, use vegetable stock.

Ingredients:
1 tin of tomatoes
1 litre of tomato passata (if it is unseasoned you need 1 clove of garlic and a few leaves of basil),
1 tin of coconut milk
0.5l of vegetable stock or chicken stock
1 tablespoon of butter
1 teaspoon of brown sugar
salt and pepper

Melt the butter in a pan. Fry the tinned tomatoes with the chopped garlic. Put the tomatoes into a saucepan, add the passata, basil leaves (if you have seasoned passata you don't need basil and garlic), coconut milk and stock. Boil for 20 minutes. Blend the soup thoroughly. Add some stock if the soup is too thick. Spice it up with salt, pepper and sugar. Serve with egg noodles and chopped parsley.

Enjoy your meal!

Try also:
Gazpacho – Spanish cold soup
Tomato soup with sauerkraut
Cream with red lentils and tomatoes