Tomato | Soup

Tomato Soup with Fresh Tomatoes

There are many types of tomatoes that can be used in a tomato soup. This recipe uses plum tomatoes and chopped toms. The tomato has been roasted with thyme for an extra added flavour to the soup.

Ingredients

1. Plum Tomato x 7 Whole
2. Spanish Onions x 1 
3. Carrot x ½ 
4. Celery Stick x 1
5. Garlic Cloves x 2
6. Tomato Paste x 2 Tablespoon
7. Chopped Toms x 5 Tablespoons
8. Vegetable Stock x 400 ml (Freshly made or a stock cube and water)
9. Sugar x 1 Tablespoon
10. Fresh Basil Leaves x 8 Large Leaves

Preparing And Cooking The Tomato Soup

Preparing The Ingredients

1. Wash and cut the plum tomatoes in half
2. Peel the Spanish onion and cut into a chunky dice
3. Wash and cut the celery stick and carrot into pieces
4. Peel and break the garlic down into small bits
5. Make up the vegetable stock and have ready to go
6. Pick the basil leaves from the stalk and cut into strips

Cooking The Ingredients

1. Place the halved tomatoes on a tray with a little oil, salt, sugar and 2 thyme stalks. Cook in the oven for around 20 minutes at 180 Celsius
2. Heat a pot up on a medium heat and add a little oil
3. Add then onions and cook for 3 minutes
4. Drop in the garlic, carrot and celery and cook for 3 minutes
5. Stir in the tomato paste and cook out for 5 minutes
6. Add the chopped tomatoes, sugar and cook for 3 minutes
7. Add the roasted plum tomatoes stir in
8. Pour in the vegetable stock and cook for 10 minutes

Finishing The Soup

• Once all the vegetables have cooked out for 10 minutes remove the pan from the heat
• Blitz the soup until smooth and push through a strainer to remove any seeds and bits
• Add the basil and blend into the soup
• Add salt and pepper to your taste as needed