sallyg said: tomato soup from canned tomatos.. there's a cliffhanger ...
Really? I mean that sincerely. You don't make fast tomato soup from canned tomatoes?
OK, mince a shallot or half an onion and sauté in a bit of butter until past translucent almost golden. Add a generous splash of vermouth (or whatever white wine you might have at hand). Add the canned tomatoes And their juice, if whole crush them through your hand as you add them. Cook down over highish heat for a scant few minutes. Add a cup or so of chicken broth or a bouillon cube and water, reduce, test for salt and pepper, finish with a bit of milk, cream or sour cream.
Alternates:
Add a couple of tablespoons of uncooked rice a minute or two before you add the tomatoes and add a bit more stock but no cream. Or, add a tsp smoked paprika to the onions half way through cooking, proceed with stock, reduce a bit and finish with sour cream. Or, (my preference) add a few pieces of torn stale baguette after adding tomatoes and use no milk or cream but finish with a bit of olive oil or butter after it's cooked down. Or…or, or…
Peasant food / so obviously the kind of thing on which I dine regularly.
