Tomato soup

Recipe from: 11/3/1993 12:00:00 AM
Ingredients 15
Servings 1


Serving Change
  • 2
    onions, chopped
  • 4
    carrots, grated
  • 1
    bunch table celery (including leaves), chopped
  • 15
    oil for frying
  • 1
    tomatoes, peeled and chopped (see tips)
  • 2
    vegetable or chicken stock cubes, crumbled
  • water to cover
  • salt and milled pepper
  • 7
  • 2
    mustard powder
  • dollop of tomato sauce (optional)
  • dash of white wine (optional)
  • 6
    cloves garlic, peeled and crushed (or more if desired)
  • handful of chopped fresh basil
  • freshly grated pecorino or Parmesan cheese to serve


Sauté onions, grated carrots and chopped table celery in a little oil. Add peeled, chopped fresh tomato. Add crumbled chicken or vegetable stock cubes and just cover with water. Season to taste with salt and milled pepper, add sugar and mustard powder. If desired, add tomato sauce and white wine. Cook for about 45 minutes. Just before serving, stir in crushed garlic and a handful of chopped fresh basil. Serve with freshly grated pecorino or Parmesan cheese.

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