I love Tomato soup but for some reason the cans of soup have started to give me really bad heart burn so I decided to give making my own a try. There are many ways to make Tomato Soup but since I need to be quick these days I opted for using Passata instead of fresh on the vine tomatoes.
You'll Need
2 cartons 500g of Passata
1 medium Onion
1 large Carrot
1 Celery stick
2 tbsp Olive Oil
1 large Carrot
1 Celery stick
2 tbsp Olive Oil
1 tsp garlic puree
a good pinch of sugar
1 tsp Dried Basil
2 pints hot vegetable stock (Follow the instructions on your stock cube pack)
a good pinch of sugar
1 tsp Dried Basil
2 pints hot vegetable stock (Follow the instructions on your stock cube pack)
To Make
Start by chopping the Onion, Carrot and Celery and heat the oil in a large pot.
Fry off the veg until its softened and only just starting to brown.
Pour in the Passata, add the dried basil, garlic and the sugar. Give it a good stir and let it bubble on medium for a few minutes. While this is cooking, dissolve the stock cubes in the boiling water.
Lastly add the vegetable stock and give it a good stir.
Cook for 30 minutes.
As there are chunks of vegetables in the soup you will need to ladle the soup into a blender and blitz till smooth. It will thicken up so don't panic. Serve right away or pour into containers for storage.
It can be kept in the fridge for 3 days or frozen for future lunches
Its a delicious lunch for the whole family, that goes brilliantly with a freshly baked loaf of bread.