Tomato Soup

Now the cold winter nights are drawing in, it’s nice to have a recipe to warm your cockles. What’s better than a home made soup?!

My Gran brought me LOADS of tomatoes from her garden so I thought I would put them to good use. I found a recipe over at the BBC Good Food website which I adapted so I could use what I already had in my cupboards. (I didn’t have any celery so doubled the quantities of carrot & onion.) I was pleasantly surprised with the results!

Here is what you need to make about 3 bowls full. (Easily doubled)

  • 600g Tomatoes
  • 1 Large Onion
  • 1 Large Carrot
  • 1 tbsp Olive Oil
  • 1 tsp Tomato Purée
  • Sugar, pinch
  • 2 Bay Leafs
  • 600ml Vegetable Stock (from a cube is fine)

First, prep your veg. Slice the tomatoes into quarters & keep to one side. Peel the onion & carrot then chop into small, even pieces.

Heat the oil in a large heavy based pan. Then add in the carrot & onion. Sweat until soft – stir occasionally to stop them from sticking to the bottom. (Should take about 10 minutes.)

Add in the tomato purée and give it a good stir to coat all the veg. Then throw in the tomatoes & the bay leafs. Season with the sugar and lots of freshly ground black pepper. Pop a lid on the pan and let it stew over a low heat for about 10 minutes until the tomatoes are swimming in their own juices.

Gradually add in the hot vegetable stock and bring to the boil. Once boiling rapidly, turn the heat down to low and put the lid on again. Cook nice and gently for about 20-25 minutes stirring occasionally.

Fish out both bay leafs, then carefully pour half the mixture into a blender and blitz until nice and smooth. Repeat for the other half. Then return it to the pan and season with salt & pepper to taste. If you are eating it straight away – bring to the boil and serve. If you want to save it for a rainy day, either keep in a sealed tub in the fridge and use within 3-4 days OR pour in a freezer bag/tub – allow to cool completely then pop in the freezer and use within a couple of months.

I really liked the crunchy texture the onions gave in this variation. It even got a thumbs up from the Mr! But if you don’t really want the crunch from the onion & tomato seeds, you can always sieve the soup before hand.

I LOVE home made soups in the winter. There’s nothing better than coming home from work in the cold, wintry weather and sitting in front of a roaring fire with a hot bowl of soup. Bliss!

Until next time my little snugglys!

Miss KitchenMason


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