Mediterranean style tomato soup

Mediterranean style tomato soup


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About this recipe: A real, light, fresh, delightfully flavoured tomato soup direct from sun-filled Spain.


Serves: 4 

  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, chopped
  • 1 carrot, sliced
  • 1 stick celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon sugar
  • 675g (1 1/2 lb) ripe tomatoes, peeled and chopped
  • salt and freshly ground black pepper
  • 700ml chicken stock
  • fresh basil, shredded (optional)

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Heat oil in a large saucepan, add onion, carrot, celery and garlic, and cook gently stirring occasionally for about 5 minutes until soft.
  2. Add sugar and tomatoes, season to taste, stir well to mix and cook stirring occasionally for a further 5 minutes until the tomatoes begin to soften and break up a bit.
  3. Add the stock, bring to the boil and, reducing heat, simmer gently, uncovered, for about 15 to 18 minutes until reduced and thickened.
  4. Remove from heat and puree with a blender until smooth.
  5. Ladle into bowls and serve sprinkled with fresh basil (optional).

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