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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 400 g ripe tomatoes
  • 400 g carrots
  • 1 small head broccoli
  • 500 ml vegetable stock approx.
  • 1 bay leaf
  • Fresh coriander leaves bail or parsley

Method
 

  1. Thinly slice the onion, celery and garlic.
  2. Cut the bell pepper, carrot and tomatoes into chunks.
  3. 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.
  4. Add the carrot an tomatoes and cook for 5 minutes under a lid. Add the stock.
  5. Tear the broccoli into florets and cut the stem into chunks. Add these to the soup together with the bay leaf.
  6. Bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
  7. 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.
  8. Add more stock, if it’s too thick, then reheat and serve.