Fresh Tomato Soup


With a glut of fresh tomatoes ripening in the greenhouse, you can only eat so much salad in a week, so the only answer to making the best use of the excess fruit, is to make fresh tomato soup. There is nothing to beat it for taste. Here goes:-

Ingredients: (serves 4)
2 onions - peeled and chopped
1 carrot - peeled and diced finely
1 clove garlic - peeled and crushed
1 stick celery - finely chopped
2tbs olive oil
450g fresh ripe tomatoes - halved
1 litre vegetable stock
1tsp sugar
salt and pepper
handful fresh basil


Method:-

  • Heat the olive oil in a large saucepan and add the onions, carrot, celery and garlic.
  • Cover and cook gently for 10 minutes until soft.
  • Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes.
  • Add the stock, bring to the boil and simmer for 10 minutes.
  • Liquidise until smooth.
  • Stir in the basil. 
  • Maybe top with a little grated cheese.
  • Eat with crusty wholemeal bread - delicious!    

And why not freeze some soup for those cold winter months.  It's easy, look!


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