Italian tomato soup
This Italian tomato soup is a classic recipe. It is thick, smooth and delicious. Any leftover can be used as a base sauce for other dishes (such as fish soup, ragu, pasta etc). Serve it with fresh, wholesome bread or toasted ciabatta.
Ingredients
Method
- Chop roughly the onion, leek, carrot, garlic & celery.
- Heat the oil in a saucepan and gently sauté the chopped vegetables until they’re softened, stirring a couple of times. This will take about 10 minutes.
- Wash the tomatoes, cut into quarters and add to the vegetables followed by the tomato purée, bay leaves and sugar. Season to taste and, under cover, simmer for 10 minutes.
- Add the stock, bring to the boil, then turn down the heat and simmer gently for 20 minutes (covered) .
- Using a liquidizer or hand-held blender process until smooth. Press through a sieve if you like it silky.
- Taste and adjust the salt, pepper and sugar, if needed.