Tin Can Tomato Soup

Chop the onions and the parsley stalks. We’ll blend this later, so it doesn’t have to be neat, but the finer they’re chopped now, the easier to blend and the more flavour will come out.

Fry off the onion and parsley stalks in the pan with vegetable oil and a generous pinch of salt, cook them down until they are very soft and start to colour.

Stir in the paprika and cook until fragrant, then add the tomato puree and cook through. Add a little oil if it is looking dry at this point.

Remove from the heat and mix with a stick blender to a thick, glossy paste.

In a separate bowl, tip in the chopped tomatoes and blend with a stick blender until the tomatoes resemble passata. This won’t take long, so ensure it’s really smooth.

Return the onion paste to the pan, then add the tomato passata. Whisk to combine the onion paste and “passata” mix.

Chop as much parsley as you like, and stir this through the hot soup. Season to taste at this point – black pepper is great!

The soup is thick and sweet, so if you have it, a splash of balsamic at this point will lift it considerably. Serve with more chopped parsley, as well as onion seeds and a drizzle of sesame oil if you have it.