15 November 2020

Tomato soup

Main courses

Full of sunlight, colourful and comforting, here is the perfect autumn meal…

 

For 4 people

  • 1,2 kg (2 lb, 7 oz) of fresh tomatoes
    (or canned peeled tomatoes)
  • 1 onion
  • 2 garlic cloves
  • 1 celery stalk
    (with leaves)
  • 1 tsp of unrefined raw sugar
  • 1 vegetable stock cube
    (or a roast gravy cube)
  • 1 can of tomato concentrate
    (140g (5 oz))
  • 1 tbsp of vinegar
  • 1 tbsp of nems sauce
  • Olive oil

Wash the tomatoes and cut them in half. Scrape the flesh with a grater until only the skin is left and throw it away. (If you use canned peeled tomatoes, just coarsely mash them).

In a large pan, brown the chopped onion, garlic and celery with some olive oil and the sugar.

Add the tomato flesh, the concentrate, the stock cube, the vinegar and the nems sauce.

Wet with ½ of water, and let simmer for half an hour.

Blend the soup. If it’s too thick, add a little bit of water.

Serve with a spoon of heavy cream and a basil leaf.

It’s delicious with a grilled cheese sandwich.

Plate: Kintsugi @ Bernardaud

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