There are many recipes out there for Tomato Soup. You can spend hours skinning and deseeding tomatoes but this time of year our tomatoes taste of nothing. So unless you are prepared to pay a fortune for imported ones or have a secret stash in your greenhouse then use a good quality organic tinned variety. This recipe is a 'store cupboard' recipe and produces tasty and satisfying results.
1 Tin of Organic Chopped tomatoes
1 Medium Onion, diced
2 Carrots, finely diced
1 large Potato, peeled and diced
1 Red Pepper, diced
Heaped tsp Celery Salt
Heaped tsp Dried Basil
Sea Salt
Ground Black Pepper
Olive Oil.
3/4 Litre Chicken or Vegetable Stock
Put the onion, red pepper, carrots and potato in a large pan. Sweat on a medium heat until soft. Do not brown them. Add the celery salt, basil, salt, pepper and cook for two minutes. Add the tomatoes and stock and bring to the boil. Simmer for about 40 minutes on a low heat or until the carrot is soft.
Blend until smooth. Taste the soup and add more seasoning if needed. You can serve this with croutons, bacon bits or just a swirl of cream. Simple but effective. Serves 4.
1 Tin of Organic Chopped tomatoes
1 Medium Onion, diced
2 Carrots, finely diced
1 large Potato, peeled and diced
1 Red Pepper, diced
Heaped tsp Celery Salt
Heaped tsp Dried Basil
Sea Salt
Ground Black Pepper
Olive Oil.
3/4 Litre Chicken or Vegetable Stock
Put the onion, red pepper, carrots and potato in a large pan. Sweat on a medium heat until soft. Do not brown them. Add the celery salt, basil, salt, pepper and cook for two minutes. Add the tomatoes and stock and bring to the boil. Simmer for about 40 minutes on a low heat or until the carrot is soft.
Blend until smooth. Taste the soup and add more seasoning if needed. You can serve this with croutons, bacon bits or just a swirl of cream. Simple but effective. Serves 4.
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