Tomato soup
Average rating:
This recipe is so quick and easy to make that you may never need to buy tinned tomato soup again
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Prep time: 30 mins
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Cooking time: 25 mins
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Serves: 4
Ingredients
- 2 onions, peeled and chopped
- 1 carrot, peeled and diced finely
- 1 clove garlic, peeled and crushed
- 2 tbsp olive oil
- 450g (15oz) fresh ripe tomatoes, halved
- 1 litre (1 3/4pints) vegetable stock
- 1tsp sugar
- Salt and pepper
Method
- Heat the oil in a large saucepan and add the onions, carrot and garlic. Cover and cook for 10 mins until soft.
- Score the bottom of the tomatoes with a sharp knife and place in boiling water for 2 mins.
- Transfer to a bowl of cold water and then remove the skins.
- Chop tomatoes and push through a sieve into the pan, to remove the pips.
- Add the sugar, salt and pepper. Stir and cook for another 5 mins.
- Add the stock, bring to the boil and simmer for 10 mins. Liquidise until smooth.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
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Your comments
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Lisa, posted 8 months ago
How are you supposed to sieve the tomatoes into the pan only leaving the pips?
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Gaz, posted 1 year ago
ABSOLUTLY GRAND!
