Everybody loves soup, and a classic tomato one is perfect as a dinner party starter or a quick mid-week meal. Plus, it freezes well, so why not make extra?
Cooking time: 35 min
Energy: 556kJ per serving
Saturated Fat: 1g
- 2 tbsp olive or avocado oil
- 2 onions, peeled and chopped
- 1 carrot, peeled and diced finely
- 1 garlic clove, peeled and crushed
- 450g fresh ripe tomatoes
- 1 tsp sugar
- 1 litre vegetable stock
- Heat the oil in a large saucepan, then add the onions, carrot and garlic. Cover and cook for 10 min until soft.
- Score the bottom of the tomatoes with a sharp knife and place them in boiling water for 2 min. Transfer to a bowl of cold water and remove the skins. Chop the tomatoes, discarding the seeds, and add to the pan with the onions and carrot.
- Add the sugar and season, then stir and cook for 5 min. Add the stock and bring to the boil. Turn the heat down and simmer for 10 min, then liquidise until smooth, or use a hand-held blender.
- Like a strong flavour? Roast the tomatoes first with oil, garlic and fresh tarragon or rosemary.
- Save some time by roughly grating the veg in a food processor or swapping fresh tomatoes for canned ones.
- Give your soup an exotic twist and add roasted red peppers, red lentils and ras el hanout spice.
- Freeze it Pop it in the freezer in individual bags; defrost before reheating.
- Make it creamy by swirling in a touch of whipping cream and heating through.
- Don't waste the tomato seeds, rather spread them on a toasted baguette and add a drizzle of olive oil and plenty of salt.
- On a diet? Skip the oil and cook the veg in a splash of water to make it a really guilt-free soup.
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