Basic tomato soup
PersonalPoints™ per serving
This soup looks rustic, feels rich and tastes delicious. Freeze a couple of batches to have on hand!
4 tablespoons, level
Chicken stock cube(s)
1 g, 750ml
- Heat the oil in a large pan over a medium-low heat. Add the onion, celery, carrot and basil and season. Cover and cook for 5 minutes, stirring occasionally, until softened but not coloured.
- Add the garlic and cook for 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes, then add the tomatoes, the 750ml stock and season with salt and freshly ground black pepper. Increase the heat to high and bring to a simmer, then reduce and simmer for 20 minutes to break down the tomatoes and blend the flavours.
- Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky) returning the soup to a new pan to warm through. Spoon into bowls and serve with your choice of garnish.
Garnish with Parmesan or chilli flakes, if you like.