How to make tomato soup


5 medium tomatoes or 1 can of tinned tomatoes

10 plum/cherry tomatoes

1 onion

1 vegetable stock cube

1 large carrot

1 clove of garlic

A handful of basil

240 ml of water

2 tbsp. of olive oil

Salt and pepper


- Peel and chop the tomatoes, onions, garlic and carrots. Then cut up the basil

- Get a jug of boiling hot water (240ml) and add the stock cube in

- Get a sauce pan and place on a medium heat. Add the olive oil in the pan

- Place the onion and garlic into the pan and fry for 1 minute, make sure not to burn them.

- Place the stock into the sauce pan and stir

- Then place all the other ingredients into the pan. Add cream if you want a thicker and creamy soup

- Let the pan simmer until the carrots are soft

- Take off the hob and let it cool for 20 minutes

- Once cooled, place in a food processor and blend together until smooth

- Place back into the saucepan. Add seasoning if needed

- Let simmer for 5 minutes and serve

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