A nice warm bowl of tomato soup is great on a cold winter night.
Tomatoes are one of my favourite foods. I could eat tomatoes in any form every day and never get tired of them.
Thankfully they are really good for you and offer all sorts of health benefits.
This is a simple and quick recipe for a yummy creamy tomato soup with very few calories that is just perfect for a cold winter night. I consider it a store cupboard staple as I almost always have all the ingredients in the house.
The recipe makes a good bit so you will have soup for lunches and even for the freezer.
Ingredients for tomato soup:
One red onion
2 sticks of celery
One large carrot
2 tablespoons of olive oil
2 tins of tomatoes
A little Italian seasoning (optional)
2 vegetable stock cubes
Start by chopping up the onion, celery and carrot and soften in about 2 tablespoons of olive oil. Watch it carefully as you want the onion to go translucent, but not to brown.
Add a good dash of seasoning (if you prefer less spice add some oregano or marjoram).
Give it a good stir and then add 2 tins of tomatoes and 4 tins of water. Add the vegetable stock cubes.
Turn it down low and leave it to simmer. The longer the better as the flavours develop. You know you are ready for the next stage when the carrots and celery and squishy.
(I have been known to whack it on high when I am in a hurry, but slower is better).
I blend my soup with a stick blender, but if you have a Vitamix or strong jug blender use that as it gets really smooth and creamy. Let it cool for a little before blending as the last thing you want is splattered tomato soup all around the kitchen.
Reheat gently and serve.
I finished with a few drops of nutty pumpkin oil.
Thanks for reading and I hope you give the recipe a try.