soup

tomato soup

servings
6 to 8

method

I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won’t take more than 45 minutes, depending on how fast you chop so it’s a great one to have up your sleeve. Give it your own twist by adding some of your favorite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless…

To make your soup:
1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and a couple lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

2. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

3. Put the stock cubes into a jug or pan and pour in 1.5 liters of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavor – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves

To serve your soup:
4. Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

• from Ministry of Food

ingredients

• 2 carrots
• 2 sticks of celery
• 2 medium onions
• 2 cloves of garlic
• olive oil
• 2 chicken or vegetable stock cubes, preferably organic
• 1x 400g tins of plum tomatoes
• 3 large ripe tomatoes
• a small bunch of fresh basil
• sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by Deggsy89 on Thu 12 Apr 2012 @ 23:28

I used a pressure cooker for my soup, added approximately 5" sprig of rosemary, 1" piece of ginger root chopped, two cartons of passata (sieved tomatoes) and 3 heaped teaspoons of cornflour premixed with water added to pan of ingredients and boiled until pressure cooker hissed for approximately 3 minutes then I aturned off the heat and allowed the pressure to subside on its own. I blended with a hand blender and the result was a deliciously flavored slightly spicy soup at the right consistency. This made 10 generous servings of approximately 3 ladles per serving (30 ladles total) I like to freeze some of the soup as part of a calorie controlled diet and I use 3 ladles per container. I added a pinch of chili powder to a few containers to give me a spicy tomato option, but other options are numerous.

2. by Deggsy on Thu 12 Apr 2012 @ 22:15

I have made this soup in a pessure cooker with all of the same ingredients plus a few more. In addition to jamies ingredients I added a sprig of rosemary (approximately 5" in length) 1" of sliced ginger root and 2 cartons of passata (sieved tomatoes) to the pan at the point of boiling all the ingredients together. I thickened the soup with 3 heaped teapoons of cornflour premixed with water in a small dish, added it to the pan, then boiled the whole lot in the pressure cooker until it hissed under pressure for approximately 3 minutes, turned off the heat and allowed the pressure to drop and removed the rosemary before using a hand blender to make a smooth soup with a nice consistency. The result was a delicious flavored soup, with a slight spice from the ginger. I also added a pinch of chili powder into a few of the trays to produce some spicy tomato soup out of the same batch. I like to make soups etc for using and freezing as part of my diet regime. The quantity made from this recipe yielded 10 food trays each containing 3 full ladles giving a generous serving.

3. by Yu on Fri 10 Feb 2012 @ 08:41

Can I replace basil leaves with something I can get in China?

4. by Yu on Fri 10 Feb 2012 @ 08:38

I will try make one. As a Chinese, I love tomato soup a lot. But, can I replace basil leaves with something I can get in China?

5. by Andrea on Mon 06 Feb 2012 @ 17:44

excellent,delicious

6. by alice on Sun 29 Jan 2012 @ 17:43

can anyone tell me how many calories is in this? thanks

7. by Pam on Thu 19 Jan 2012 @ 18:14

Can I just add.... I LOVE it... And so does my 4 year old son, who says it's much better than the tinned soup!!!! And even more so cause its healthy!!! Haha Thanks

8. by Nidz on Sun 15 Jan 2012 @ 11:36

i have to make a soup for school. im thinking about this one but i need it so it serves 4...what shall i do?

9. by Bobo on Tue 10 Jan 2012 @ 04:05

This is a lovely tomato soup. I only used 1 liter of water, and a lot of fresh tomatoes with the green stilk still on it. To warm us up a little bit in this winter chill, I added some fresh chili that could simmer in the soup, but removed it before i poured the soup in the blender. It gives a good kick to the flavor:)

10. by Shannon on Sun 01 Jan 2012 @ 15:43

I have made it 2 times now and both the times it was yummy! LOVED IT

11. by lee on Sat 24 Dec 2011 @ 17:20

mmm very nice using it for my xmas starter i think (yummy)

12. by Joe on Fri 23 Dec 2011 @ 13:22

Just made the soup, tastes delicious!! but I reduced the stock to 1 Ltr.

13. by Anna on Wed 14 Dec 2011 @ 19:13

Nice flavor and I only added 1L of stock and still thought it was a bit too watery for my liking. I also added a bit of cream which worked well. Very hard to blend completely smooth (still a tad bit lumpy).

14. by HK on Tue 29 Nov 2011 @ 06:06

I agree with Dan, too watery. Will use less stock next time

15. by Dan on Wed 23 Nov 2011 @ 06:55

This is too much liquid - I would try using just 1L. I had to reduce my soup to get the right consistency (ie. not like water), and depth of flavour.

16. by hihi on Sun 20 Nov 2011 @ 13:40

I LOVE IT

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