Tomato soup

Belfast Telegraph - - NEWS -



1 tbsp olive oil

1 onion, chopped

1 car­rot, chopped

2 gar­lic cloves, finely chopped

3 x 380g packs toma­toes on the vine, quar­tered

2 tb­sps tomato puree

1 tbsp light brown sugar

1 tbsp red wine vine­gar

1 bay leaf

500ml veg­etable stock Hand­ful fresh basil leaves


Heat one ta­ble­spoon of olive oil in a large saucepan over a medium heat. Add the onion, car­rot and gar­lic, cover with a lid and cook for eight to 10 min­utes un­til soft­ened. Add toma­toes, tomato puree, sugar, red wine vine­gar and bay leaf. Stir well to com­bine, cover pan and cook for 10 min­utes un­til toma­toes start to soften. Add stock, sea­son with salt and pep­per and bring to the boil. Re­duce to a sim­mer and cook, un­cov­ered, for 30 min­utes un­til toma­toes have col­lapsed com­pletely. Re­move from heat, take out bay leaf and blend with an elec­tric hand whisk, un­til smooth. Ad­just sea­son­ing to taste. Di­vide soup be­tween four bowls, top with a swirl of creme fraiche and basil leaves.

For more recipes, re­al­

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