This easy soup recipe combines organic canned tomatoes with a classic base of sautéed vegetables to create layers of flavour. Caramelising the tomato paste gives a wonderful depth to your soup.
Easy Tomato Soup: Serves: 6-8
Ingredients:
1 large yellow or white onion, roughly chopped
3 large carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
70ml extra-virgin olive oil, plus more to serve
1 1/2 tbsp salt
2 tbsp tomato paste
2 X 400g cans whole peeled tomatoes in juice, undrained
600ml water
1/2 tsp granulated sugar
1 tsp ground black pepper
pinch of chilli flakes (optional)
fresh basil, to serve (optional)
Directions:
1. In a food processor, pulse the onion, carrot and celery until a coarse paste forms.
2. Heat the oil in a large saucepan over medium high heat until hot; add the vegetable paste mixture and the salt. Cook, stirring frequently, until the mixture is golden brown - about 10 minutes.
3. Reduce the heat to medium. Add the tomato paste and cook, stirring for 2 minutes.
4. Stir in the canned tomatoes and water. Bring to a simmer and cook for 10 minutes or until the tomatoes start to break down.
5. Add the black pepper, sugar and chilli flakes (if using), and stir well, using a wooden spoon to crush the tomatoes. Cook for 20 more minutes, continuing to crush the whole tomatoes. Adjust seasoning.
6. Transfer the tomato mixture to a blender and process until smooth. (Or process in the pan using a stick blender.)
7. Garnish with fresh basil if you wish, a drizzle of olive oil and serve.
Enjoy. It's from Europe!
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SOURCE Red Gold from Europe
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