Ingredients
To make Tomato Soup, you'll need:
- 1-1.25kg ripe tomatoes
- 1 medium onion
- 2 garlic cloves
- 1 large carrot
- 2 celery sticks
- 2 tbsp. olive oil
- 2 tsp. tomato purée
- 2 bay leaves
- 1.2 litres hot vegetable stock
- Fresh basil to garnish
Method
- Firstly, wash the tomatoes and cut each one into quarters slicing off any hard cores.
- Peel the onion, garlic and carrot and chop them into small pieces.
- Chop the celery into roughly the same size pieces.
- Add the olive oil into a large pan and heat it over a low heat.
- Add the onion, garlic, carrot and celery.
- Gently cook for approximately 10 minutes until the vegetables are softened.
- To the vegetables, add the tomato purée, tomatoes and black pepper. Add the bay leaves and leave to simmer on a low heat for approximately 10 minutes until everything shrinks down in the pan and the juices are flowing.
- Stir frequently until the vegetables are thoroughly mixed together.
- Slowly pour in the hot stock.
- Turn up the heat and let the mixture bubble, then turn the heat down to low.
- Replace the lid and cook gently for a further 25-30 minutes, stirring regularly.
- When cooked, turn the heat off, give the soup a good stir and remove all of the bay leaves.
- Slowly pour the mixture into a blender and blitz until smooth.
- Serve with a sprinkling of torn basil leaves.
Nutritional Facts (Per Serving)
Calories 312.5 | Total fat 17.1g | Saturated Fat 3.4g | Carbohydrates 35g | Fibre 9.1g | Protein 6.2g
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