Tomato soup


  • handful fresh basil, shredded (optional)
  • salt and freshly ground black pepper
  • 1 tsp sugar
  • 1 litre/1¾ pints vegetable stock
  • 450g/1lb fresh ripe tomatoes, halved
  • 2 tbsp olive oil
  • 1 stick celery, finely chopped
  • + 3 more ingredients
    • 1 clove garlic, peeled and crushed
    • 1 carrot, peeled and diced finely
    • 2 onions, peeled and chopped

1. Heat the oil in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft. 2. Add the sugar, salt, pepper and tomatoes. Stir and cook for another 5 minutes. 3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until...

View full recipe at SpringPad


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