Background
This Italian tomato soup is a classic recipe. It is thick, smooth and delicious. Anyย leftover can be used as a baseย sauce for other dishes (such as fish soup, ragu, pasta etc). Serve it with ย fresh, wholesome bread or toasted ciabatta.
Ingredients
- 1 kg of tomatoes
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 sprig of celery
- 1 leek
- 2 Tbsp olive oil
- 2 bay leaves
- A pinch of cane sugar
- 2 tsp tomato purรฉe
- about 1 litre vegetable stock
Instructions
- Chop roughly the onion, leek, garlic & celery.
- Heat the oil in a saucepan and gently sautรฉ 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 purรฉe , 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Soup
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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