Tomato Soup

Name: Tomato Soup
Ingredients: 1kg ripe tomatoes; 1 medium onion; 1 small carrot; 1 stick celery; 1 tbsp olive oil; 2 tsp tomato puree; 1 tsp sugar; 2 bay leaves; Grind of black pepper; 1.2 litres hot vegetable stock

10 ingredients

6 steps

Ingredients

1kg ripe tomatoes
1 medium onion
1 small carrot
1 stick celery
1 tbsp olive oil
2 tsp tomato puree
1 tsp sugar
2 bay leaves
Grind of black pepper
1.2 litres hot vegetable stock

Directions

1

Quarter the tomatoes and remove any hard cores. Chop the onion, carrot and celery.
2

Heat the olive oil in a large heavy-based pan. Add onion, carrot and celery, then cover and sweat for ten minutes to soften.
3

Add the tomato puree, sugar and pepper, stir through.
4

Add the tomatoes and bay leaves, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.
5

Add stock and bring to the boil, then simmer for twenty-five minutes.
6

Remove bay leaves, whizz soup in blender, then pass through a sieve.