Tomato Soup

Name: Tomato Soup
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 celery stalks, sliced; 1 garlic clove, sliced; 1 carrot, sliced; 1 baking potato, peeled and chopped; One 28 oz (784g) can plum tomatoes in juice; 3 cups vegetable or chicken stock; 1 tsp sugar; 1 bay leaf; Salt and freshly ground black pepper

11 ingredients

18 steps

Ingredients

1 tbsp olive oil
1 onion, chopped
2 celery stalks, sliced
1 garlic clove, sliced
1 carrot, sliced
1 baking potato, peeled and chopped
One 28 oz (784g) can plum tomatoes in juice
3 cups vegetable or chicken stock
1 tsp sugar
1 bay leaf
Salt and freshly ground black pepper

Directions

1

Heat the oil in a large saucepan over medium-low heat.
2

Add the onion, celery, and garlic.
3

Cook, stirring frequently, until softened but not colored.
4

Add the carrot and potato and stir for 1 minute.
5

Add the tomatoes with their juice, the stock, sugar, and bay leaf.
6

Season to taste with salt and pepper.
7

Bring to a boil over high heat, then return the heat to medium-low.
8

Cover and simmer for 45 minutes, or until the vegetables are very tender.
9

Let cool slightly.
10

In batches, puree in a blender with the lid ajar.
11

Adjust the seasoning.
12

Reheat gently and serve hot.
13

Variation:
14

Roasted Red Pepper and Tomato Soup:Omit the potato.
15

Broil 2 whole red peppers, turning occasionally, until the skin blackens.
16

Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle.
17

Peel off the blackened skin and remove the seeds and ribs.
18

Add the red peppers and 1/2 tsp smoked paprika to the soup just before pureeing it.