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Below are the ingridients that are required to make a tasty Use-up Tomato Soup:
- Provide 2 tbsp of vegetable oil, preferably cold-pressed.
- You need 1 of onion, chopped.
- Provide 1 stick of celery, chopped.
- 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!).
- Provide 1 of carrot, diced.
- Take 3 of small new potatoes, washed but skins on and diced.
- You need 1.25 kg of ripe tomatoes, quartered and cores removed.
- Provide 1 tsp of sugar.
- Use 1 tbsp of tomato purée.
- Take 1 tsp of dried oregano.
- Prepare 1 tsp of dried thyme.
- Use 1.5 litres of vegetable stock (I used “Marigold” bouillon powder).
- Get of Salt.
- Use of Ground black pepper.
- Provide of Crème fraîche (optional).
Done with the ingridients? Here are the steps on cooking Use-up Tomato Soup:
- 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..
- 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..
- 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..
- Taste and season as wished. Add a little more sugar if you think needed..
- 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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