You will need.........
1 small onion, peeled and chopped
1 carrot, peeled and diced finely
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2 tbsp olive oil (or equivalent butter or coconut oil)
450g/1lb fresh ripe tomatoes, halved (or 400g tin of chopped tomatoes)
1 litre/1 3/4 pints vegetable stock (2 rounded tsp bouillon powder or 1 stock cubes)
1 tsp sugar
salt and freshly ground black pepper to taste
(optional: handful fresh basil, and/or thyme and/or parsley, finely chopped. Dried versions can be used instead, or mixed herbs.)
(optional: 1 tsp garam masala)
(optional: 200ml double cream)
The amounts needed will vary according to taste
and how many you are cooking for. Experiment!!!
Method:
Heat the oil (or butter) in a large saucepan and add the onions, carrot and celery and garlic. Cover and cook gently for 10 minutes until soft.
(If you want a thicker soup add one tablespoon plain flour after the 10 minutes and let it just simmer in the juices for a minute or so.)
Add the sugar, salt, pepper and tomatoes. (and optional garam masala) Add some tomato puree if a stronger taste is required. Stir and cook for another 5 minutes.
Add the stock slowly, stirring, if using the herbs add them too, bring to the boil and simmer for 10 minutes. Leave to cool down and then liquidise until smooth.
Simmer for a further 10 minutes. If using the double cream stir in at the end before serving.
(Sprinkle some chopped basil on top - optional.)
Serve straight away with warm crusty rolls. Freeze any left-overs.
"Mmmmmmmmm!" WOW!!
You will need a blender for this recipe.
