EASY CREAMY TOMATO SOUP RECIPE RECIPES

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CREAMY TOMATO SOUP RECIPE | JAMIE OLIVER SOUP RECIPES



Creamy tomato soup recipe | Jamie Oliver soup recipes image

Making your own tasty tomato soup is so easy! This one's a simple classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 9

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic reduced-salt chicken or vegetable stock cubes
2 x 400 g tins of quality plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil (15g)

Steps:

    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
    5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
    6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
    7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Nutrition Facts : Calories 122 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 17.6 g carbohydrate, SugarContent 15.9 g sugar, SodiumContent 0.9 g salt, FiberContent 5.2 g fibre

CREAMY TOMATO SOUP RECIPE - BBC GOOD FOOD



Creamy tomato soup recipe - BBC Good Food image

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Provided by Sarah Cook

Categories     Lunch, Soup

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield Serves 6 adults and 6 kids

Number Of Ingredients 13

3 tbsp olive oil
2 onions, chopped
2 celery sticks, chopped
300g carrot, chopped
500g potato, diced
4 bay leaves
5 tbsp tomato purée
2 tbsp sugar
2 tbsp red or white wine vinegar
4 x 400g cans chopped tomatoes
500g passata
3 vegetable stock cubes
400ml whole milk

Steps:

  • Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
  • Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  • To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

Nutrition Facts : Calories 180 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 1.2 milligram of sodium

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Making your own tasty tomato soup is so easy! This one's a simple classic.
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    1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
    2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
    3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
    4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
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