Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
The quickest tomato soup
Serves 4 Starters and mains
Ingredients
- 500ml vegetable or chicken stock
- 2 celery sticks, halved
- 1 carrot, halved
- 1 small onion
- 1 garlic clove
- 1⁄2 tbsp olive oil
- 500g mixed tomatoes, such as beef, plum and cherry, roughly chopped
- 1 x 400g can plum tomatoes (all fresh if in season)
- 1tbsp red wine vinegar
Method
In a small saucepan, bring the stock to the boil. Place the celery, carrot, onion and garlic into a mini blender and blitz until roughly chopped. Transfer to a medium saucepan with the olive oil and 1tbsp of water and sauté for a couple of minutes. Add the chopped tomatoes and cook for 2-3 minutes longer, followed by the tinned tomatoes and stock.
Simmer for 10 minutes. Add the red wine vinegar, blitz until smooth and season to taste with salt and pepper.
Serve with a roasted cherry tomato rye bruschetta. Alternatively, serve just the roasted tomatoes as a garnish.
To make a cream of tomato soup, just add 75ml cream once the soup has been blitzed. You can also add a bunch of basil before blending to create a basil and tomato soup.
Advertisement