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.
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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.
-
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
 Pig: Cooking with a Passion for Pork Johnnie Mountain |  Bread: River Cottage Handbook No. 3 Daniel Stevens |  River Cottage Veg Every Day! Hugh Fearnley-Whittingstall |  New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company |  Cakes: River Cottage Handbook No.8 Pam Corbin |
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