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Tomato soup

(84 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • 5 a day portion1
  • Child friendly
  • Freezable

This classic tomato soup recipe is the perfect recipe to whip up on a cold winter's evening, for a starter at a dinner party or special occassion, or maybe you just fancy a lighter dinner than usual but still want lots of nutrients. Packed with fresh tomatoes, not only is this a quick soup recipe, it's healthy and filling too. Not only that, but the kids are guaranteed to love it - who doesn't like a classic tomato soup? So easy to make that we dare say, you'll never buy tinned tomato soup again. Top off with a dollop of cream fraiche, a sprinkle of black pepper and some garnish if you have any to hand. Serve with a chunk of warm fresh bread.

Store leftover soup in a Tupperware in the fridge for up to 3 days or you could freeze and keep for up to 1 month.

Ingredients

  • 2tbsp olive oil
  • 2 onions, peeled and chopped
  • 1 carrot, peeled and diced finely
  • 1 garlic clove, peeled and crushed
  • 450g fresh ripe tomatoes, halved
  • 1 litre 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.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 4
(84 ratings)

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