Tomato and carrot soup with broccoli
I like making this tomato and carrot soup with broccoli during Spring and Summer time because I can use it as pasta/meatball sauce too. I add only half a liter stock to it, then liquidize it into a thick smooth sauce. Half of it I keep for another meal, then I dilute the remaining with more vegetable stock for a lovely, fresh soup. I normally serve it with fresh, crusty bread or toast.
Ingredients
Method
- Thinly slice the onion, celery and garlic.
- Cut the bell pepper, carrot and tomatoes into chunks.
- Heat the oil in a large saucepan, then gently fry the onion and celery until softened. Add the garlic and stir-fry for a minute.
- Add the carrot an tomatoes and cook for 5 minutes under a lid. Add the stock.
- Tear the broccoli into florets and cut the stem into chunks. Add these to the soup together with the bay leaf.
- Bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
- Remove the bay leaf and whizz the soup in a liquidiser or with a stick blender until smooth or textured (according to your liking). Add the fresh herbs and pulse again for a few seconds.
- Add more stock, if it’s too thick, then reheat and serve.