Easy tomato soup recipe
This is a great soup on cold, damp days and is great served with toasted pitta bread cut into soldiers for dipping!
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, finely chopped
- 4 x 400g cans chopped tomatoes
- 2 tablespoons tomato puree
- 1 litre chicken stock or vegetable stock
- 2 tablespoons fresh basil, roughly torn (optional)
In a large saucepan, heat the oil and cook the onion, carrot and garlic for 5 minutes, stirring occasionally.
Add the canned tomatoes and tomato puree and cook for a further 5 minutes. Add the stock and bring to the boil and reduce to simmer for 30 minutes. Puree the soup, in batches in a liquidiser or with a hand blender until smooth.
Tip: This soup freezes well for up to 2 months in an airtight container. Allow to cool to room temperature before freezing. Reheat, from frozen, over a low heat until the soup is piping hot.
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