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Tomato soup

A tomato soup recipe with basil that’s rich and full of flavour, and ready in just 35 minutes

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By Amy Saunders | July 18, 2018 | Recipes

House & Garden UK

 

Tomato Soup

Yield

4

 

Cooking Time

25 mins

 

Preparation time

10 mins

 

Ingredients

2tbsp olive oil

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 cloves garlic, crushed

750g (1½lb) ripe tomatoes, quartered

400g (13oz) tin chopped tomatoes

1l (32fl oz) chicken or vegetable stock

1tbsp chopped basil, to serve

Extra virgin olive oil, to serve

 

Method

Heat the oil in a large saucepan and sauté the onion, carrot, celery and garlic for 5 minutes. Add the fresh tomatoes and cook for a further 3-4 minutes.

Add the tin of tomatoes and the stock. Bring to the boil, then gently simmer for 20 minutes.

Remove from the heat and allow to cool a little, then purée the soup in batches in a blender or with a hand-held blender. Season well with salt and freshly ground black pepper. Serve the tomato soup hot, garnished with the basil and a drizzle of oil.

 

Featured Image: Heather Schwartz, Unsplash