Fans of the classic canned variety will be amazed to find how easy it is to produce a fresher, healthier version in minutes-and without needing a can opener! The red pepper and carrot add extra sweetness and texture and it’s vitamin packed, so a perfect cold weather soup.
This recipe comes from celebrity Spanish chef Karlos Arguinano. He deserves a medal for having taken all the hard work out of creating a fresh tomato soup. Before coming across this recipe, the only time I had made a tomato soup from scratch was one Christmas. It was a classic French recipe which was delicious but took so long to prepare, that lunch was late and I almost had a hunger riot on my hands.
The recipe was relegated to the back of my cookery folder and I had not attempted to make fresh tomato soup again until I came across this version, which is equally yummy but minus the slog factor.
Home-made Tomato Soup
Prep to Plate: Prep: 15 mins Cooking time: 25 mins
- 1 kg tomatoes
- 1 onion
- 3 cloves garlic
- 1 red pepper
- 1 carrot
- 1 tbspn olive oil
- 1 tbspn sugar
- Peel and chop onion,garlic,pepper and carrot and place in a large pan of water (enough to cover vegetables.)
- Add oil, sugar and salt and cook gently until softened.
- Add tomatoes and cover with water for another 20 minutes.
- Take pan away from heat and liquidise the vegetables.
- Serve with warm crusty bread.
Foodie tip: The riper and sweeter the tomatoes used, the tastier the soup. If you can get vine ripened tomatoes all the better. I’m lucky as our local market sells them at £1 a bowl. If you can get to a local market it’s worth the trip as you should be able to buy all sorts of goodies at well below supermarket prices-and often better quality.
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