Use-up Tomato Soup
Use-up Tomato Soup

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, use-up tomato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Use-up Tomato Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Use-up Tomato Soup is something which I have loved my whole life. They are nice and they look wonderful.

For the full Tomato Soup Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. This tomato soup is excellent with canned tomatoes. I love using whole peeled tomatoes or crushed tomatoes. By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen.

To begin with this recipe, we must prepare a few ingredients. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you cook that.

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

This tomato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food. To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September. Tomato soup is a healthy, low-calorie comfort food.

Steps to make Use-up Tomato Soup:
  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.

To make the tastiest tomato soup you'll ever experience wait until the tomatoes are at their most ripe and juicy, around September. Tomato soup is a healthy, low-calorie comfort food. It is also a great way to warm up on a rainy day and it goes perfectly with grilled cheese sandwiches or Parmesan crisps. This recipe is for soup made from. The best canned tomato soup recipe!

So that’s going to wrap it up with this special food use-up tomato soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!