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We hope you got insight from reading it, now let’s go back to use-up tomato soup recipe. To make use-up tomato soup you only need 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Use-up Tomato Soup:
- Prepare 2 tbsp vegetable oil, preferably cold-pressed
- Prepare 1 onion, chopped
- Prepare 1 stick celery, chopped
- Get 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
- Take 1 carrot, diced
- Use 3 small new potatoes, washed but skins on and diced
- Provide 1.25 kg ripe tomatoes, quartered and cores removed
- Get 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Get 1 tsp dried thyme
- Take 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
- Use Salt
- Use Ground black pepper
- Provide Crème fraîche (optional)
Instructions to make Use-up Tomato Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
- Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
- Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
- Taste and season as wished. Add a little more sugar if you think needed.
- Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.
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