Tuesday, 4 November 2014

Tomato soup

Serves 6

Ingredients

  • 1 medium onion
  • 2-3 carrots
  • 1 leek
  • 1 little celery
  • 1 potato
  • 1 cube chicken stock
  • 2 tins chopped and peeled tomatoes
  • 2 tbsp tomato paste
  • 2 l water
  • salt and black pepper
  • 1 bay leaf
  • thyme

Method

  1. prepare your vegetables, peel and chop them all into small pieces
  2. melt butter and tip in the vegetables
  3. cook gently for 5 minutes, stirring a couple of times
  4. add about 2 tbsp of tomato paste, then stir it around so it turns the vegetables red
  5. finally add 2 tins chopped and peeled tomatoes
  6. add water and the chicken stock, use salt and grind in some black pepper
  7. add 1 bay leaf and thyme
  8. cook gently for 20 minutes, stirring a couple of times
  9. at the end of cooking the tomatoes will have broken down
  10. then fish out the bay leaf and throw it away
  11. mix thoroughly until the soup’s smooth
  12. reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface
  13. INSTRUCTION VIDEO

Tips, Tricks and inspiration

  • serve this soup with little meat-balls
Copyright 2014, Saskia Poppeliers

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