Mediterranean style tomato soup
50 min
A real, light, fresh, delightfully flavoured tomato soup direct from sun-filled Spain.
Señor
3 people made this
Ingredients
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)
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Heat oil in a large saucepan, add onion, carrot, celery and garlic, and cook gently stirring occasionally for about 5 minutes until soft.
- 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.
- Add the stock, bring to the boil and, reducing heat, simmer gently, uncovered, for about 15 to 18 minutes until reduced and thickened.
- Remove from heat and puree with a blender until smooth.
- Ladle into bowls and serve sprinkled with fresh basil (optional).
