Tomato Soup

Tomato Soup

A beautiful tomato soup recipe with no hidden extras. Nice and simple with a mixture of different tomatoes that give it a real tomato flavour.

Yes, that’s all to say really about this soup. It’s got a load of tomatoes in – 1KG to be exact, so be stocked up for that. I wanted a vegetable taste rather than a creamy taste, so I used olive oil not butter and vegetable stock as opposed to cream or milk.

For the tomato soup, I started out with onions, carrot and celery then added all of the tomatoes and allowed these to soften. I roughly chopped these as I knew they were heading for the blender at some point so didn’t waste too much time on presentation.

From there, I added in the stock, herbs and all the other bits and bobs that make up the flavour for the soup. Not forgetting a pinch of sugar which masks the acidic taste. Some people get confused that the sugar neutralises the acid all together – it doesn’t. Baking soda would make it less acidic though.

You will need a blender or hand blender to smooth the soups consistency. In most of our posts, you’ll read we have a Vitamix. It’s so powerful and gets the job done very quickly. Check out our Mushrooms soup too!

Tomato Soup

Tomato Soup

A beautiful tomato soup recipe with no added extras. Nice and simple with a real tomato flavour.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 x Small Onions
  • 1 x Carrot
  • 1 x Celery Stick
  • 1kg Mixed Tomatoes
  • 2 x Tbsp Tomato Puree
  • 3 x Fresh Basil leaves
  • 2 x Bay Leaves
  • 1.5ltr Vegetable Stock
  • Salt & Pepper to taste
  • 1 x pinch of Sugar

Instructions

  1. Firstly, peel and chop your onions and carrots, then chop up your celery stick and all of your tomatoes. This should take around 5-10 minutes.
  2. Add a tsp of oil to a large pan. Place in your onion and cook on a low heat for around 2 minutes.
  3. Then add in your carrot and celery and let this cook for a further 10 minutes. Add in your 1kg of chopped tomatoes.
  4. Give this a good stir, cover with a lid and leave this to cook on a low heat for 10 minutes.
  5. Once the 10 minutes are up, add in your tomato puree and stir. Boil your kettle for your stock.
  6. Add in the vegetable stock, bay leaves and basil with a pinch of sugar. Leave this for a further 20 minutes with the lid off, simmering
  7. Turn off the heat and leave to cool for 5 minutes.
  8. Pour the mixture into a blender, be careful you may need to do this slowly or in batches. Blend the soup to a smooth consistency.
  9. Pour from the blender back into the dish and heat on a low temperature. Season with salt and pepper the serve.

Notes

  • Be careful when transferring the soup into the blender.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 71Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 271mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 3g

This data was provided and calculated by Nutritionix on 5/5/2020

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