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!
Prep time
15 mins
Cook time
40 mins
Serves
4-6
Difficulty
Easy
- 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.
Have you tried?
A nutritious and delicious plant-based meal to give toddlers a veg boost, and introduce tiny tastebuds to mild spices. The scrummy combination of tender cauliflower, sweet tomatoes and protein-packed red lentils, in a mildly-spiced coconut sauce, is sure to put big smiles on little faces. We've also served soft Basmati rice on the side, so little diners can be in charge of mixing it into their Dhal. Lots of fun for curious little foodies. Suitable for vegetarians and vegans.
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