Easy tomato velouté soup

Name: Easy tomato velouté soup
Yield: 6 plates
Cuisine: British
Ingredients: 8 ripe tomatoes (medium sized) or 6 large ones; 2 leeks; 3 spring onions; 1 onion; 3 potatoes; 1 stalk celery; 2 carrots; 1 bunch leaf celery; 500 ml water; 1 vegetable stock cube; 1/4 cup olive oil; 1 tsp sugar; salt; freshly ground pepper

Cookpad Greece @cook_8238176

Greece

This is a recipe by Argiro Barbarigou with slight variations. I didn't have all the ingredients and I added different ones in place of those I was missing. It is a quite quick and easy recipe. It doesn't need a lot of preparation time and chopping, since everything is blended in the end.

Recipe by Lilly11

Cookpad Greece @cook_8238176

Greece

Recipe by Lilly11

Saved

Ingredients

6 plates

8ripe tomatoes (medium sized) or 6 large ones
2leeks
3spring onions
1onion
3potatoes
1 stalkcelery
2carrots
1 bunchleaf celery
500 mlwater
1vegetable stock cube
1/4 cupolive oil
1 tspsugar
salt
freshly ground pepper

Saved

Steps

1

Finely chop the carrots, the celery, the leeks, the onions (both dry and spring onions) and the potatoes.
2

Peel the tomatoes and cut them in half.
3

Sauté the onions, leek, celery in the olive oil over moderate heat for 7'-8' until they are translucent. Add the sugar and the tomatoes.
4

Cover the pot and simmer for 35'.
5

Blend the soup using a hand blender and season with salt and pepper.