Tomato soup

Name: Tomato soup
Total time: 3000 s
Yield: 6 portions
Cuisine: British
Ingredients: 1.2 kg fresh tomatoes; 2 cloves garlic; 1 tsp sugar; 1 tsp paprika; 1 onion; 25 g butter; 2 tbsp EV Olive Oil; Handful chopped fresh basil; Teaspoon chopped fresh thyme (or 1/2 tsp dried); 1 litre Vegetable stock (made with 2 stock cubes); 1 carrot; 1 stock celery; 1 bay leaf; 1/4 tsp black pepper; 1 tblsp tomato puree

Kipp Clark @kipplidge

A hearty autumn soup, to use up your garden tomatoes.

Kipp Clark @kipplidge

A hearty autumn soup, to use up your garden tomatoes.

Saved

Ingredients

50 minutes

6 portions

1.2 kgfresh tomatoes
2 clovesgarlic
1 tspsugar
1 tsppaprika
1onion
25 gbutter
2 tbspEV Olive Oil
Handfulchopped fresh basil
Teaspoonchopped fresh thyme (or 1/2 tsp dried)
1 litreVegetable stock (made with 2 stock cubes)
1carrot
1stock celery
1bay leaf
1/4 tspblack pepper
1tblsp tomato puree

Saved

Steps

50 minutes

1

Dice the onion, celery and carrot. Finely chop the garlic. Chop the herbs and cut the tomatoes into 1 inch cubes. Weigh the butter. Sweat onions, celery and carrot in olive oil, on low heat, for 10 mins.
2

Add tomatoes, garlic, butter, sugar, pepper, paprika and thyme. Cook for another 10 minutes on low-medium heat, stirring occasionally. Make 1 litre of stock (2 cubes).
3

Add the stock, tom puree and bay leaf. Bring to the boil and simmer for 25 minutes.
4

Remove bay leaf and blend to desired consistency. Reheat if required, check seasoning, then stir in the basil and serve.