Use-up Tomato Soup

Name: Use-up Tomato Soup
Total time: 2700 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 2 tbsp vegetable oil, preferably cold-pressed; 1 onion, chopped; 1 stick celery, chopped; 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!); 1 carrot, diced; 3 small new potatoes, washed but skins on and diced; 1.25 kg ripe tomatoes, quartered and cores removed; 1 tsp sugar; 1 tbsp tomato purée; 1 tsp dried oregano; 1 tsp dried thyme; 1.5 litres vegetable stock (I used “Marigold” bouillon powder); Salt; Ground black pepper; Crème fraîche (optional)

John A @JohnA

Essex

Having been given another 3kg of tomatoes by a friend “with a glut”, a simple tomato soup seemed a good idea. As the photo shows, the produce isn’t exactly wonky but it is mixed - and free!#wonkyautumn#WastenotWantnot

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Ingredients

35-45 minutes including prep

6-8 servings

2 tbspvegetable oil, preferably cold-pressed
1onion, chopped
1 stickcelery, chopped
3 clovesgarlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
1carrot, diced
3small new potatoes, washed but skins on and diced
1.25 kgripe tomatoes, quartered and cores removed
1 tspsugar
1 tbsptomato purée
1 tspdried oregano
1 tspdried thyme
1.5 litresvegetable stock (I used “Marigold” bouillon powder)
Salt
Ground black pepper
Crème fraîche (optional)

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Steps

35-45 minutes including prep

1

Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
2

Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
3

Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
4

Taste and season as wished. Add a little more sugar if you think needed.
5

Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.

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Cooksnaps

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John A @JohnA

on September 11, 2020 13:04

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.