European
European - British - Soups
Speedy Tomato Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • low-calorie cooking spray
- • 1/2 onion, (peeled and chopped)
- • 2 large carrots, (peeled and sliced)
- • 2 large potatoes, (peeled and chopped into chunks)
- • 1 stick celery, (sliced)
- • 800 ml boiling water
- • 2 vegetable stock cubes
- • 400 g tin chopped tomatoes
- • salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 10 minutes, until softened and turning golden brown.
2
Phase 2
Add the carrot, potatoes, and celery. Add the stock cubes to the water and stir until dissolved. Pour into the pan with the chopped tomatoes.
3
Phase 3
Bring to the boil, then lower the heat and cover with a lid. Simmer for 15-20 mins — until the veg is tender.
4
Phase 4
Using a stick blender or food processor, blend until smooth. Then season to taste. If the soup is a little thick for your liking, add a splash of extra water.