The color alone of tomato soup is enough to warm you up. To achieve a really tomatoey flavor is key so to that end I use good canned tomatoes (fire roasted if possible), double concentrated tomato paste, sun dried tomatoes and the juice of half a lemon. Crispy capers are a great little garnish and a good one to have up your sleeve – sprinkle them on Salad Nicoise for example.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 large cloves of garlic – grated
1 tbsp. double concentrated tomato paste (Pomi brand does one)
1 x 28 oz. organic fire roasted diced tomatoes (Muir Glen brand)
4 pieces of sun dried tomatoes – cut into small pieces (Alessi brand)
3 cups chicken/veg. broth
Juice of 1/2 a lemon
1 heaped tbsp. capers
Place oil in a cast iron Dutch oven and, when sizzling, add the onion. When softened and browned add the garlic and cook for a further few minutes before stirring in the tomato paste.
Add the canned tomatoes, sun-dried tomatoes and broth.
Bring to a boil then turn the heat down and simmer for 30 minutes.
Meanwhile, pour the second tbsp. of oil (no need for seasoning) into a small skillet and when nice and hot add the capers and let brown and crisp.
Finally add the lemon and serve garnished with capers
