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
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Melt the butter, add the chopped onion and carrots and allow to soften for 10 minutes over a gentle heat, stirring occasionally.
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Add the tomatoes, tomato puree, stock and caster sugar.
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Bring to the boil and simmer gently for 20-30 minutes or so untilk the carrots are tender.
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Remove from the heat, cool for 10 minutes and liquidise using a blender. Add the bicarbonate of soda and stir in well.
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Mix the pesto with the crème fraîche.
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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
 Bread: River Cottage Handbook No. 3 Daniel Stevens |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Preserves: River Cottage Handbook No.2 Pam Corbin |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |
Comments
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Mr Bumble
Monday 18 April, 2022 at 2:08pm
This soup is really good. Quick and easy to make and very tasty to boot. I added a splash of tomato ketchup, a splash of Worcestershire sauce and a bit of cream but that's just my own preference, the soup is as good with or without them. Oh, and it is easy to increase the quantities if you want to make a large batch.