Food & Craft

Tomato Soup

  • Assemble ingredientsAssemble ingredients
  • After cooking, pre-blendingAfter cooking, pre-blending
  • The finished soupThe finished soup

Ingredients

  • 1oz butter
  • 2 carrots, peeled and chopped
  • 2 onions, peeled and chopped
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 500ml vegetable stock
  • 1 tsp caster sugar
  • Salt & pepper
  • Pinch of bicarbonate of soda
  • 2 tbsp green pesto
  • 4 tbsp crème fraîche

This soup is quick and easy to make and rich and tasty, despite using tinned tomatoes. You'll never want tinned tomato soup again.

Prep: 5 mins Cook: 30-40 mins Serves: 6

Instructions

  1. Melt the butter, add the chopped onion and carrots and allow to soften for 10 minutes over a gentle heat, stirring occasionally.

  2. Add the tomatoes, tomato puree, stock and caster sugar.

  3. Bring to the boil and simmer gently for 20-30 minutes or so untilk the carrots are tender.

  4. Remove from the heat, cool for 10 minutes and liquidise using a blender. Add the bicarbonate of soda and stir in well.

  5. Mix the pesto with the crème fraîche.

  6. To serve, heat the soup, ladle into a warm bowl, and add a good dollop of the pesto crème fraîche.

Serve with buttered wholemeal rolls.

The soup freezes well before the pesto crème fraîche is added.

 

Further Reading

River Cottage Veg Every Day!

River Cottage Veg Every Day! Hugh Fearnley-Whittingstall

Dough

Dough Richard Bertinet

Bread: River Cottage Handbook No. 3

Bread: River Cottage Handbook No. 3 Daniel Stevens

Bread Matters: Why and How to Make Your Own

Bread Matters: Why and How to Make Your Own Andrew Whitley

The Forager's Kitchen

The Forager's Kitchen Fiona Bird

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