Tomato Soup
The ultimate comfort food for chilly evenings. This homemade tomato soup recipe from Annabel Karmel combines four vegetables to go towards your five a day.
Introduction
A lovely rich tomato soup, which contains four different vegetables. The fresh thyme and basil add a beautiful flavour to the soup.
Ingredients
| 1 tbsp | olive oil |
| 1 | small red onion, peeled and chopped |
| ½ | red pepper, diced |
| 1 | small carrot, grated |
| ½ stick | celery |
| 1 clove | garlic, crushed |
| 1 x 400g (14oz) | tin chopped tomatoes |
| 2 tbsp | tomato purée |
| ½ tsp | sugar |
| 1 tsp | fresh thyme leaves |
| 300ml (½ pint) | vegetable stock |
| 2–3 tbsp | double cream |
| Salt and freshly ground black pepper | |
| Few basil leaves, shredded |
Essential kit
You will need a blender.
Method
Heat the oil and sauté the onion, pepper, carrot and celery. Cook for 5 minutes. Add the garlic, the chopped tomatoes, then the tomato purée, sugar, thyme and stock. Bring to the boil and simmer covered with a lid for 25–30 minutes. Whizz until smooth. Season to taste and stir in the cream and basil.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
