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Simple Way to Serving Best Use-up Tomato Soup

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Use-up Tomato Soup

We hope you got insight from reading it, now let’s go back to use-up tomato soup recipe. You can have use-up tomato soup using 15 ingredients and 5 steps. Here is how you do that.

Below are the ingridients that are required to make a tasty Use-up Tomato Soup:

  1. Provide 2 tbsp of vegetable oil, preferably cold-pressed.
  2. You need 1 of onion, chopped.
  3. Provide 1 stick of celery, chopped.
  4. Use 3 cloves of garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!).
  5. Provide 1 of carrot, diced.
  6. Take 3 of small new potatoes, washed but skins on and diced.
  7. You need 1.25 kg of ripe tomatoes, quartered and cores removed.
  8. Provide 1 tsp of sugar.
  9. Use 1 tbsp of tomato purée.
  10. Take 1 tsp of dried oregano.
  11. Prepare 1 tsp of dried thyme.
  12. Use 1.5 litres of vegetable stock (I used “Marigold” bouillon powder).
  13. Get of Salt.
  14. Use of Ground black pepper.
  15. Provide of Crème fraîche (optional).

Done with the ingridients? Here are the steps on cooking Use-up Tomato Soup:

  1. Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking..
  2. Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently..
  3. Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally..
  4. Taste and season as wished. Add a little more sugar if you think needed..
  5. Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished..

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