Name: Tomato and carrot soup with broccoli
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil; 1 red onion; 2 garlic cloves; 2 celery sticks; 1 tsp dried marjoram or fresh thyme; ½ red bell pepper; 400g ripe tomatoes; 400g carrots; 1 small head broccoli; 500 ml vegetable stock ( approx.); 1 bay leaf; Fresh coriander leaves, bail or parsley

Tomato and carrot soup with broccoli

10 May 2022

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

I like making this tomato and carrot soup with broccoli during Spring and Summer because I can use it as pasta and meatball sauce too. I add only a pint or so stock to it, then liquidize it into a thick smooth sauce. Half of it I keep for another meal, and I dilute the remaining with more vegetable stock for a lovely, fresh soup. Serve it with fresh bread or toast.

Ingredients

1 Tbsp olive oil
1 red onion
2 garlic cloves
2 celery sticks
1 tsp dried marjoram or fresh thyme
½ red bell pepper
400g ripe tomatoes
400g carrots
1 small head broccoli
500 ml vegetable stock ( approx.)
1 bay leaf
Fresh coriander leaves, bail or parsley

Instructions

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.