Tomato Soup
Serves
4
Good For:
Lunch
Ingredients
- 1 large onion chopped
- 2 sticks of celery chopped
- 1 small carrot peeled and chopped
- Half zucchini, (courgette) peeled and grated
- 2, 15 oz (400 g) cans chopped tomatoes & juice
- 1 qt (1 liter) water or stock I use chicken
- 1 tablespoon tomato puree
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 2 bay leaves
- Salt & pepper
- Fat for frying – I use ghee for this one
Step by Step Instructions
Step 1
Heat the fat in a large saucepan and add the carrot, celery, bay leaves and grated zucchini and onion, move around until the onion is transparent and add a little of the water/stock so that it sizzles.
Step 2
Add the chopped tomatoes along with the juice add the stock, bring to the boil, and add the turmeric, tomato puree, paprika and season to taste, and then simmer until tomatoes are warmed through. Switch off the heat and leave to cool slightly.
Step 3
Remember to remove the bay leaves before mulching with a stick blender.
Step 4
Place a large sieve over a large mixing bowl and using a ladle scoop out the tomatoes and press through the sieve, remove the seeds and reserve, repeat until all the soup has been strained.
Step 5
Serve warm with a good swirl of full fat double cream.
The left over mulched up tomato seeds and pulp can be used in other dishes such as a bolognaise sauce.
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