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Tomato Soup

4  out of 1
Date November 3, 2017
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0 Chicken stock also works, as does beef for a slightly more richer flavor try adding Passata as well, Also Cheese Grated on Top goes well.
Posted In Soups Recipes

Directions

Heat Pan until hot, add Oil and on a Medium heat fry the diced Onions, Carrot and Celery Stick for about 10 mins or until soft ... (DO NOT BURN!!) ... Add the Garlic , fry for 2 mins then add the Tomato Puree ... Fry for a further 5 mins making sure it doesn't catch to the pan. Add chopped Tinned Tomatoes and Chopped Vine Tomatoes. Give it a good Stir Round and add Pinch of Salt and Pepper and add the Sugar and Basil. Stir and cook UNCOVERED for 15 mins on a medium heat, stirring every other minute so it doesn't catch. Make up the Vegetable Stock as the pack instructs and add to the Pan. Stir, check for seasoning, Add Bay Leaf, Cover and Simmer for 2 Hours.

When it has cooked, leave to cool. Once its cool , Remove the Bay Leaf and Blitz it up to a desired consistency (chunky, medium or smooth) ... Re-add back to the pan to warm, check seasoning (this is your last chance to get it right!!) and serve with Crusty Bread.

Ingredients

2 Onion Diced
1 Carrot Diced
1 Stick of Celery Diced
2 Cloves of Garlic Crushed
Half Tube of Tomato Puree
6 Large Vine Tomato
3 Tins of Chopped Tomato
2 Litre of Vegetable Stock
1 Teaspoon of Dried Basil
2 Bay Leaf
2 Teaspoon of Sugar
Salt
Black Pepper
Oil

  • PREP 25 min
  • COOK 2 h 20 min
  • READY IN 2 h 30 min
  • YIELD 1 batch
  • SERVINGS 6
  • DIFFICULTY Moderate
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