HOW TO MAKE THE BEST TOMATO SOUP

This recipe of mine is free from the 14 common allergens. It is super tasty, easy to make and very healthy. The quantities here will make two good servings and when served with some nice bread of your choice it makes a superb light lunch for two. We prefer to a use dairy free margarine or plant butter on crusty bread.

TIMINGS

Preparation 10 to 15 minutes

Cooking 25 minutes + cooling time

Blending 5 minutes

INGREDIENTS

20 small tomatoes, halved and seeds squeezed out (or 10 medium)

1 white onion, rough chopped

I medium/large carrot, diced

1 TABLESPOON approx. Olive oil

2 teaspoon brown sugar

2 TABLESPOON Tomato paste (check the ingredients, it should be 100% tomatoes)

400ml (1¾ cups) Vegan Bouillon or similar good vegetable stock (again check the ingredients list for possible allergens).

¼ teaspoon mixed herbs

METHOD

Gently fry the onions in the olive oil for 3 to 5 minutes until they start to soften.

Add the tomatoes and carrots.

Stir and continue to fry gently for another 5 minutes. Do not let it burn.

Add the brown sugar and stir in. continue on the heat for about a minute and then…

Add the stock

Add the tomato paste and mixed herbs

Bring to a gentle boil, reduce heat and simmer gently for 10 or 12 minutes.

Remove the pan from the heat and allow to cool naturally, or place pan in a large bowl of cold water if you are in a hurry (we use the washing up bowl).

Put the cooled mixture in a blender and blend to a liquid. Do not blend a hot mixture.

Try not to add too much liquid, you are trying to keep it to about 600 to 650 ml (2½ to 2¾ cups), just enough for two good servings.

Reheat gently, do not boil. Check for seasoning and add salt if required, to taste. Add any salt in small amounts. You can always add more salt, but it’s a devil to get out if you put too much in.

Serve with your choice of bread.

Enjoy.

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