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Tomato Soup

Categories: Big-Batch Meals, Comfort Foods, Kid-friendly, Low-fat, Vegetarian
Type: Soups and Stews

Easy to make using canned tomatoes, this delicious soup can be enjoyed all year round

Prep Time: 20M

Cooking Time: 55M

Serves: makes 6-8 servings


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 1 garlic clove, sliced
  • 1 carrot, sliced
  • 1 baking potato, peeled and chopped
  • one 28oz ( 784g) can plum tomatoes in juice
  • 3 cups vegetable or chicken stock
  • 1 tsp sugar
  • 1 bay leaf
  • salt and freshly ground black pepper
Tomato Soup photo

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  1. Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, and garlic. Cook, stirring frequently, until softened but not colored.
  2. Add the carrot and potato and stir for 1 minute. Add the tomatoes with their juice, the stock, sugar, and bay leaf. Season to taste with salt and pepper. Bring to a boil over high heat, then return the heat to medium-low. Cover and simmer for 45 minutes, or until the vegetables are very tender.
  3. Let cool slightly. In batches, purée in a blender with the lid ajar. Adjust the seasoning. Reheat gently and serve hot.
  • low fat
  • Prepare ahead: The soup can be cooled and refrigerated for up to 2 days.
  • Good with a swirl of heavy cream, crème fraîche, or yogurt, or a garnish of celery leaves.


Roasted Red Pepper and Tomato Soup: Omit the potato. Broil 2 whole red peppers, turning occasionally, until the skin blackens. Place in a bowl, cover with plastic wrap, and let stand until cool enough to handle. Peel off the blackened skin and remove the seeds and ribs. Add the red peppers and 1/2 tsp smoked paprika to the soup just before puréeing it.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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