Tomato Soup

Name: Tomato Soup
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 stick of celery; 2 carrots; 2 onions; 2 clove of garlic; 2 glugs of olive oil; 2 vegetable stock cubes; 400 grams tinned tomatoes; 3 large ripe tomatoes; 1 bunch of fresh basil; 1 tbsp butter; 1 tbsp balsamic vinegar; 300 ml single cream; 1 sea salt; 1 black pepper

YZFR1 @cook_3016597

:chef

YZFR1 @cook_3016597

:chef

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Ingredients

45 mins

8 servings

2 stickof celery
2carrots
2onions
2 cloveof garlic
2glugs of olive oil
2vegetable stock cubes
400 gramstinned tomatoes
3 largeripe tomatoes
1 bunchof fresh basil
1 tbspbutter
1 tbspbalsamic vinegar
300 mlsingle cream
1sea salt
1black pepper

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Steps

45 mins

1

Peel and roughly slice the carrots, celery, onions and garlic.
2

Put a large pan on medium heat with the olive oil, add all chopped ingredients
3

Cook for 15 minutes with lid askew until carrots are soft.
4

Dissolve stock cubes in 1.5 litres of boiling water then add to the pan along with tinned tomatoes and fresh tomatoes.
5

Give it a good stir and bring to the boil. Reduce heat and simmer for 15 minutes with the lid on.
6

Remove pan from the heat and add the basil, butter and balsamic vinegar.
7

Add the cream and season, blend until smooth, taste and adjust seasoning.