Tomato Soup

Posted: 03/04/2013 in Soup, Vegetarian
Tags: , , , , , ,

It will probably become apparent as I add more to this blog that I really like soup. I’ve not always been a fan, but since I started cooking more, it’s fast become a favourite. Cooking soup is simple and relaxing, and the result is both tasty and convenient – a few days’ lunches just a microwave minute away.

One of my old faithfuls is tomato soup. It’s trickier to make perfectly in my student kitchen during term time, but it’s seriously tasty nonetheless

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Ingredients

1kg tomatoes

1 large potato

1 onion

1 carrot

tomato purée

basil

vegetable stock

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Instructions

Dice the onion, potato & carrot. Quarter the tomatoes; when I can be bothered, or when I don’t have a blender available, I like to take out the seeds and remove the skins. (To get the skin off easily, score it and dunk the tomato in boiling water for a minute or two.)

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Sauté the onion in a large saucepan, then add the potato and carrot. Add tomato purée, and stir until the vegetables are well coated.

Stir in the tomatoes, and any tomato juice salvaged from the chopping board. (If I’ve bothered to deseed them, that includes as much juice as I could sive away from the offcuts.) Cover and leave to stew for a few minutes.

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Add the stock (it should almost cover the vegetables) and the basil, and leave covered to simmer for at least half an hour.

Take off the heat. At this point, I transfer it to a large bowl if I have one.

With a blender (or a food processor), blitz the soup until there are no big chunks left, and then (optionally) press it through a sieve to make it really smooth. If you don’t have anything to blend with, you can leave it chunky, or sieve out the chunks, or mash them with a fork to achieve a roughly similar effect with a bit more effort. Whichever way you choose, it tastes just as good.

The soup can be served straight away, or refrigerated and reheated to serve.

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