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PrintTOMATO SOUP
Serves :
2
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter in a large saucepan over a low heat and cook the onion, leek and garlic for 10 minutes, or until very soft but not brown,
- Add the carrot and potato and cook for 5 minutes. Add the stock and bring up to simmering point.
- Add the tomatoes and tomato puree and season to taste with salt and pepper.
- Simmer for 15 minutes until the vegetables are very soft.
- Add the milk and warm through, then transfer the soup to a blender or food processor and process until very smooth.
- Return the soup to the rinsed-out pan and reheat gently.
- Pour into warmed serving bowls and garnish the soup with the snipped chives, if using.
- Serve with granary rolls.
INGREDIENTS
- ½ tablespoon butter
- ½ red onion, minced
- 1 leek, chopped
- ½ garlic clove, crushed
- ½ carrot, peeled and grated
- ½ potato, peeled and grated
- 150 ml low-salt vegetable stock
- 250 grams ripe tomatoes, peeled, deseeded and chopped
- ½ tablespoon tomato puree
- 100 ml milk
- Salt and pepper
- Snipped chives, to garnish (optional)
- Granary rolls, to serve
16 comments for “Tomato Soup”
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