Simple recipe: Use-up Tomato Soup

Use-up Tomato Soup, It Needs prepare 15 Ingredients And 5 Steps

Ok now How To Cook Use-up Tomato Soup

You can cook Use-up Tomato Soup by using 15 ingredients and 5 steps. Here is how you achieve Use-up Tomato Soup.

Ingredients of Use-up Tomato Soup

1. Prepare 2 tbsp of vegetable oil, preferably cold-pressed.
2. You need to prepare 1 of onion, chopped.
3. You need to prepare 1 stick of celery, chopped.
4. You need to prepare 3 cloves of garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!).
5. You need to prepare 1 of carrot, diced.
6. Prepare 3 of small new potatoes, washed but skins on and diced.
7. Prepare 1.25 kg of ripe tomatoes, quartered and cores removed.
8. Prepare 1 tsp of sugar.
9. Prepare 1 tbsp of tomato purée.
10. You need to prepare 1 tsp of dried oregano.
11. You need to prepare 1 tsp of dried thyme.
12. You need to prepare 1.5 litres of vegetable stock (I used “Marigold” bouillon powder).
13. You need to prepare of Salt.
14. You need to prepare of Ground black pepper.
15. Prepare of Crème fraîche (optional).

Use-up Tomato Soup instructions

1. 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..
2. 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..
3. 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..
4. Taste and season as wished. Add a little more sugar if you think needed..
5. 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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