Emergency tomato soup

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • olive oil for frying
  • 2
    onions
  • 2
    carrots
  • 2
    chicken stock cubes
  • 750
    ml
    hot water
  • 820
    g
    whole peeled tomatoes
  • 200
    g
    tomato purée
  • 5
    ml
    sugar
  • salt and milled pepper
  • 6
    fat cloves garlic
  • 10
    basil leaves
 

Method

 
Heat oil in a pot, add onions and carrots and sauté for five minutes.
Dissolve stock cubes in water and add together with remaining ingredients, except garlic and basil.
Bring to the boil, reduce heat and simmer for about 45 minutes.
At this stage, purée soup if desired or leave chunky.
Five minutes before serving, season to taste, add garlic and basil.
Serve with crusty bread and grated Parmesan cheese.
 

Read more on: soup
 

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