Tomato Soup
Assemble ingredients
After cooking, pre-blending
The 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.
Instructions
-
Melt the butter, add the chopped onion and carrots and allow to soften for 10 minutes over a gentle heat, stirring occasionally.
-
Add the tomatoes, tomato puree, stock and caster sugar.
-
Bring to the boil and simmer gently for 20-30 minutes or so untilk the carrots are tender.
-
Remove from the heat, cool for 10 minutes and liquidise using a blender. Add the bicarbonate of soda and stir in well.
-
Mix the pesto with the crème fraîche.
-
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
 Dough Richard Bertinet |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  The Forager's Kitchen Fiona Bird |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Garlic, Garlic, Garlic: Exceptional Recipes from the World's Most Indispensable Ingredient Linda Griffith |
Comments
There are no comments yet, be the first to comment using the form below.
Leave a comment
Please use the form below to leave a comment. All fields are required unless otherwise indicated, and your email address will not be displayed or shared.
