TomatoPrep.Time: 20 mins
Cook.Time: 40-50 min
ToolsLarge Saucepan With Lid
Ingredients4 Tins Plum Tomatoes
1 Cooking Onion
1 Large Potato
2 Cloves Garlic
2 Tbsp Olive Oil
3 Vegetable Stock Cubes
1 tsp Basil
Tomato Puree (optional)
MethodPeel and finely chop onions and fry in the olive oil on a medium heat (keep the lid on).
Peel and finely chop the garlic.
Peel and dice the potato to about 1cm/½" cubes.
Reduce the heat and add the garlic and potato cubes to the saucepan.
Add 3-4 Tbsp water and gently fry the potato, onion, and garlic in the saucepan with the lid on for 10-15 minutes.
Do not allow to brown and stir occasionally to avoid sticking, add a little more water if necessary.
Chop the tinned tomatoes, while in the tins, with a sharp knife.
Add tinned tomatoes and basil, stir well.
Crumble stock cubes into saucepan and stir to dissolve.
Season well with black pepper.
Turn heat up slightly, stir well then remove soup to a blender and blitz thoroughly.
Return to saucepan.
Taste soup, if it is too sharp, add half a teaspoon of sugar and stir to dissolve.
If you wish to thicken the soup some more, add a little tomato puree (you may need to add a little more sugar).
Re-heat and serve in warmed bowls with crusty bread.
You can use chicken stock cubes instead of vegetable stock cubes for added flavour.
For a spicier soup add 1 tsp of paprika with herbs.
For a creamier soup add 2-3 Tbsp of double cream or Créme Fraiche just before serving.
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