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.
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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.
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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
 River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  The Forager's Kitchen Fiona Bird |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Flour Water Salt Yeast Ken Forkish |
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