4 servings
Simple Tomato Soup
SoupIngredients
2 tbsp Vegetable oil (olive)
1 × 1 large Onion (raw)
3 clove Garlic (raw)
2 medium Carrot (raw)
2 medium stalk (19cm to 20cm long) Celery (raw)
6 large whole (7.6cm dia) Tomato (red, ripe, raw, year round average)
500 g Soup (broth, chicken, ready-to-serve)
1 tsp Salt (table)
1/2 × 5 ml ground Spices (pepper, black)
1 tbsp Butter (unsalted)
Instructions
1
Dice the onion, carrots, and celery. Mince the garlic. Core and roughly chop the tomatoes.
2
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
3
Add the garlic and cook for 1 minute until fragrant.
4
Add the chopped tomatoes, chicken broth, salt, and pepper. Bring to a boil.
5
Reduce heat to low, cover, and simmer for 20-25 minutes until the vegetables are very tender.
6
Using an immersion blender (or working in batches with a regular blender), puree the soup until smooth.
7
Stir in the butter until melted. Taste and adjust seasoning.
8
Serve hot, optionally topped with a drizzle of olive oil or a dollop of cream.
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