Tomato Soup with Tinned Tomatoes
This tomato soup I have made this using vegetables and tinned tomatoes. Tinned tomatoes are great as an alternative to a fresh tomato with a range of tinned available. Fresh basil leaves have been blended through this soup at the end of cooking. These give a nice flavoursome finish to the soup.
Ingredients
- Spanish Onion x ½
- Celery Stick x 1
- Fresh Garlic Cloves x 2
- Tomato Paste x 2 Tablespoons
- Chopped Tinned Tomato x ½ Tin
- Cherry Tinned Tomato x 1 Tin
- Fresh Basil Leaves
- Tomato Ketchup x 2 Tablespoons
- Sugar x 1 Teaspoon
- vegetable Stock x 300ml
Method Of Preparing And Cooking The Tinned Tomato Soup
Preparing The Vegetables
- Peel the Spanish onion and cut it in half
- Peel the garlic cloves and slice them finely
- Cut the celery stick down into chunky chopped
- Cut the carrot in half lengthways turn 90 degrees and cut it down into chunks
- Pick a few basil leaves easy to blitz through the soup
- Make up fresh vegetable stock or use a stock cube dissolved in water
Cooking The Vegetables
- Heat the pan on medium heat and add a little oil
- Drop in the Spanish onions and cook for a few minutes with the garlic
- Mix in the carrots and celery and cook for 2 minutes
- Stir in the tomato puree and cook for 5 minutes [The tomato puree needs to be cooked out]
- Empty the tinned tomatoes into the pan and mix them in
- Add the sugar, tomato ketchup and vegetable stock and cook out for 10 minutes
Finishing The Tomato Soup
- Take the soup off the heat and puree it to a smooth liquid
- Pass the soup through a fine sieve, [this is important to remove all the tomato seeds]
- Blitz the basil leaves into the soup
- Season with salt and pepper to your personal taste
