Mediterranean style tomato soup

    50 min

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

    3 people made this

    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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