Tomato Soup

Tomato Soup
Tomato Soup

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…

Ingredients

  • 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

Method

  1. 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
  2. Add the garlic and tomato puree and cook for a further minute or so until the vegetables are coated and coloured red
  3. Add the tomatoes, stock and bay and bring to the boil.
  4. Turn down to a simmer and cook for 45 mins.
  5. 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).
  6. 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..

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