Meal Inspiration Monday’s- Tomato Soup

I know what your thinking making your own tomato soup seems very pointless. You can purchase it in the supermarkets very cheap in tins. I used to be like this as well however, I found myself with a lot of tomato’s which would have otherwise had to be thrown away. Instead of doing that I created a tasty tomato soup I could not believe the amount of flavour. I think this is because I expected to have to add a lot of seasoning to get flavour. Today I am going to share with you the recipe.

Ingredients- Serves 4

1KG Ripe Tomatoes

Medium Onion

1 Small Carrot

1 Celery Stick

2 Tbsp Olive Oil

2 Squirts Tomato Puree

Pinch Sugar

1.2L Hot Vegetable Stock/ 2 vegetable Stock cubes

Things you will need:

Deep Pan with a lid, Knife, Chopping board and also blender

  1. Cut the tomatoes in quarters removing any hard cores as these do not soften when you cook. Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.

2. Heat in a low heat pan 2 tsbp of olive oil until you can feel the heat rising from the pan. Add the onion, carrot and celery and mix them together with a wooden spoon. Cook the vegetables until they’re soft and faintly coloured. For 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.

3. Squirt in two squeezes of tomato puree this will turn the vegetables red. Add the tomatoes into the pan with a sprinkle of sugar and a little amount of black pepper. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan. Do shake the pan gently over the time this makes sure that everything keeps mixing instead of sticking to the pan.

4. Pour the boiling hot vegetable stock into the pan. Make this with boiling water and two vegetable stocks. While you do this stir to mix with the vegetables. Turn the heat up high and wait for everything to bubble. Then turn down the heat to low and add the lid on the pan. Cook gently for 25 minutes stirring a couple of times. At the end of this the tomatoes will be very slushy looking.

5. Remove the soup from the heat. Ladle the soup after a couple of moments into the blender. Blitz it until it is smooth for me I did it for a couple of moments and that was long enough. Pour it back into the pan if you are eating straight away. If you are planning on freezing it add it to containers and let it cool down before you add it to the freezer.

I served the portion of Tomato Soup I had with crusty bread however, you could have it alone. The amount of ingredients I used made 4  portion and I have frozen some of it. I will take it out to defrost and this can be a tasty lunch or a starter even at Christmas. For sure this would be a tasty starter on Christmas day without breaking the bank.

Have you ever made your own Tomato Soup?


Charlotte xxxx



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