Cherry tomato soup

    Cherry tomato soup

    9saves
    50min


    3 people made this

    About this recipe: Looking for ways to use up your glut of summer tomatoes? Look no further, this recipe for vegetarian tomato soup encourages the sweet flavour from these garden treats and is great for making ahead and freezing too!

    Karin50 London, England, UK

    Ingredients
    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 onion, chopped
    • 4 garlic cloves, minced
    • 500g tomatoes, quartered
    • 500g cherry tomatoes, halved
    • 200ml vegetable stock
    • 2 bay leaves
    • 1 sprig fresh basil, more for garnish
    • salt and pepper, to taste

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Warm the oil in a saucepan over a medium heat. Add the onion and garlic and cook and stir until soft. Add the tomatoes stirring occasionally, until they begin to lose their shape. Pour in vegetable stock, bay leaves, and basil sprig and simmer uncovered until tomatoes have broken down to a thick soup.
    2. Remove from the heat and allow to cool a little. Remove the bay leaves and discard. Transfer to a food processor, in batches if necessary, and pulse until very smooth. Pour back into the saucepan to reheat (pass the soup through a sieve at this point if desired). Garnish with fresh basil, season to taste and serve hot.

    Tip

    Any tomatoes will work great for this recipe.

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