The cold weather is starting to set in and I’ve started making a hearty and warming soup on a Sunday afternoon, last week I asked the kids which flavour would they like me to make and the unanimous answer was Tomato. It’d been a while since I made it, so I readily agreed. As it’s winter getting good flavoured fresh Tomatoes is nigh-on impossible, so I substituted a good tinned variety.
This soup can be the base for a “Tomato and Basil” or a “Cream of Tomato” , by adding, of course some shredded Basil leaves during cooking or a good swirl of cream after serving.
It’s also ‘souper’ to dunk a big chunk of the Cheese Soda Bread in…
- 5 X 400g Tins of Whole Tomatoes
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 2 fat cloves of garlic, minced or pressed (optional)
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Puree
- 2 bay leaves
- 1.25 ltr Chicken Stock, fresh or pre-packed. If you used pre-packed check the seasoning before adding extra salt
- salt and pepper for seasoning
- Add the diced onion and carrot to the oil into a a good sized heavy based pan and sautee for 5 minutes or until soft and slightly coloured
- Add the garlic and tomato puree and cook for a further minute or so until the vegetables are coated and coloured red
- Add the tomatoes, stock and bay and bring to the boil.
- Turn down to a simmer and cook for 45 mins.
- Once the soup as cooked, remove the bay leaves and blitz until smooth, I use a hand blender in the pan to do this, but you can use a food processor (although I’d let it cool a little beforehand).
- Check the seasoning and serve
Garnish with a swirl of fresh cream or a dollop of Creme Fraiche to give it a touch of extra pizazz..