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!
- 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
- 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.
- Add a tsp of oil to a large pan. Place in your onion and cook on a low heat for around 2 minutes.
- Then add in your carrot and celery and let this cook for a further 10 minutes. Add in your 1kg of chopped tomatoes.
- Give this a good stir, cover with a lid and leave this to cook on a low heat for 10 minutes.
- Once the 10 minutes are up, add in your tomato puree and stir. Boil your kettle for your stock.
- 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
- Turn off the heat and leave to cool for 5 minutes.
- 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.
- Pour from the blender back into the dish and heat on a low temperature. Season with salt and pepper the serve.
- Be careful when transferring the soup into the blender.
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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