Description
A rich and comforting tomato soup, simmered with aromatics until deeply flavorful. Blend until smooth and finish with a touch of cream for a velvety texture.
Ingredients
Units
Scale
- 10 g (2 tsp) Olive Oil
- 100 g (3.5 oz) 1 small Onion,diced
- 10 g (2 cloves) Garlic,chopped
- 40 g (1/2 stick) Celery,diced
- 40 g (2.5 tbsp) Tomato Puree
- 400 g (14 oz) Tin Chopped Tomatoes
- 300 g (1.5 cup) Water + extra to adjust thickness
- Salt and pepper (to taste)
- 5 g (1 tsp) Red Wine Vinegar
- 15 g (1 tbsp) Sugar
- 10 leaves of Basil (Optional)
- 80 g (5 tbsp) Double Cream (Optional)
- Crusty Bread (to serve)
Instructions
- Cook onion and celery in olive oil until softened, then add garlic and cook for an additional 2 minutes on medium-high heat.
- Add tomato puree and cook for 2 minutes while stirring continuously. Then add chopped tomatoes, top with water, and simmer covered for 1 hour.
- Once the soup is done cooking, add sugar and vinegar, then blend until smooth. Add extra water to adjust thickness to your liking and bring it to a boil once more.
- Optionally add thinly sliced (chiffonade) basil and cream at this point.
- Serve with some crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: European