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.
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