Tomato soup is a classic recipe, its quick, easy and perfect for the cold weather!
Tomato soup is a classic cold weather warmer, and can be knocked up in no time at all! This recipe is as delicious as it is easy. All the work is done in one pot, minimising the inevitable mess that comes along with creating something as glorious as homemade soup.
For a truly rustic effect garnish with torn basil leaves, it’s really that simple. If you want to achieve a true rustic texture whatever you do don’t peel the carrots or tomatoes. If you remove the skins you will lose flavour, texture and most importantly important nutrition! Once the soup is blended they will become undetectable anyway!
Fresh tomatoes are in season from early May until the end of September. If you want to make this recipe in the winter months you can swap the fresh tomatoes for canned tomatoes or even passata.
Not only is it packed full of nutrients, but its also vegan and completely and gluten-free.
Wash the carrot and celery well then roughly chop. Peel and finely chop the onion.
Add the olive oil to a large saucepan and heat. When hot fry the carrot, onion and celery, mixing with a wooden spoon.
Wash the tomatoes and cut them into quarters removing the cores. Add the tomato purée, tomatoes, sugar, red wine vinegar, the bay leaves and the stock.
Remove the bay leaf and blend the soup either with a food processor or a hand blender.
When smooth reheat the soup over a medium heat, stirring occasionally. Taste and adjust seasonings with salt and pepper.
