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Tomato soup

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Roasted pepper and tomato soup
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

This tomato soup recipe is so quick and easy to make that you may never need to buy tinned tomato soup again...

Ingredients

  • 2 onions, peeled and chopped
  • 1 carrot, peeled and diced finely
  • 1 clove garlic, peeled and crushed
  • 2tbsp olive oil
  • 450g (15oz) fresh ripe tomatoes, halved
  • 1 litre (1¾ pints) vegetable stock
  • 1tsp sugar
  • Salt and pepper

Method

  1. Heat the oil in a large saucepan and add the onions, carrot and garlic. Cover and cook for 10 mins until soft.
  2. Score the bottom of the tomatoes with a sharp knife and place in boiling water for 2 mins.
  3. Transfer to a bowl of cold water and then remove the skins.
  4. Chop tomatoes and push through a sieve into the pan, to remove the pips.
  5. Add the sugar, salt and pepper. Stir and cook for another 5 mins.
  6. Add the stock, bring to the boil and simmer for 10 mins. Liquidise until smooth.

Average rating

  • 4
(45 ratings)

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Your comments

Sarah

I would advise just chopping the tomatoes and adding them straight to the pan, no skinning or sieving. This is what I always do for tomato soup. Might make for a slightly more 'rustic' soup, but it doesn't really matter if you're going to blend it until smooth at the end anyway!

Victoria

Since when is skinning tomatoes "quick and easy"?!

Lisa

How are you supposed to sieve the tomatoes into the pan only leaving the pips?

Gaz

ABSOLUTLY GRAND!

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