Tomato soup

A tomato soup recipe with basil that's rich and full of flavour, and ready in just 35 minutes.


31 May 2018
Yield
4
Cooking time
25 mins
Preparation time
10 mins

Ingredients

  • 2tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 cloves garlic, crushed
  • 750g (1½lb) ripe tomatoes, quartered
  • 400g (13oz) tin chopped tomatoes
  • 1l (32fl oz) chicken or vegetable stock
  • 1tbsp chopped basil, to serve
  • Extra virgin olive oil, to serve

Method

  1. Heat the oil in a large saucepan and sauté the onion, carrot, celery and garlic for 5 minutes. Add the fresh tomatoes and cook for a further 3-4 minutes.
  2. Add the tin of tomatoes and the stock. Bring to the boil, then gently simmer for 20 minutes.
  3. Remove from the heat and allow to cool a little, then purée the soup in batches in a blender or with a hand-held blender. Season well with salt and freshly ground black pepper. Serve the tomato soup hot, garnished with the basil and a drizzle of oil.

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