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Tomato Soup

What could be better than a warming bowl of tomato soup following a day’s swimming, long treks along  windswept seaside cliffs or an invigorating walk up mountain trails? Tomato soup is the original comfort food and is even better when home-made. Try this tasty recipe and see how simple it is to prepare and cook you won’t want to bother with tins again.

Equipment:

  • Kettle
  • Large Pan and lid
  • Single burner
  • Hand blender

Ingredients:

  • 3 – 4 tablespoons oil, olive oil would be best
  • 2 carrots, thinly sliced or diced
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, finely chopped
  • 2 tins x 400g tomatoes
  • a few ripe fresh tomatoes
  • 1½ litres chicken or vegetable stock
  • a handful of fresh basil leaves
Method:
Heat the oil in a large pan and add the chopped vegetables. Place the lid on, leaving a small gap to one side. Turn down the heat and cook on the gentle heat, stirring now and then, until the vegetables have softened, about 10 minutes. Add the stock, the tinned tomatoes and roughly chopped fresh tomatoes. Bring back up to the boil and then again turn down the heat and simmer for a further 10 minutes. Taste and season. Remove from the stove, add the basil leaves, and blitz with a hand blender until smooth. Great served piping hot with chunks of crusty bread.
Tips:
  • Once blitzed with the hand blender add in a little fresh cream or fromage frais and swirl into the soup.
  • Add a handful of crunchy croutons over the top of the soup before serving.
  • To make your own home-made croutons is so easy and can be prepared and stored for a couple of days in an airtight container. Cut day-old bread into small cubes. Heat a little oil and butter in a heavy based frying pan. Add the bread cubes and fry until golden brown. Scoop out with a slotted spoon and drain on kitchen paper. When cold store in an airtight container until needed.
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