Basic tomato soup
2
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This soup looks rustic, feels rich and tastes delicious. Freeze a couple of batches to have on hand!
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large
Celery, Raw
2 stick(s)
Carrots, raw
1 medium
Basil, fresh
6 leaf/leaves
Garlic
3 clove(s)
Tomato Purèe
4 tablespoon(s), level
Tomato
6 large
Chicken stock cube(s)
1 g
Instructions
1
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.
2
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.
3
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.
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