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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 from Annabel Karmel
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
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