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Fresh tomato soup

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 13
Servings 4


  • 15
  • 15
    olive oil
  • 1
    onion, peeled and chopped
  • 2
    cloves garlic, crushed
  • 315
    potatoes, peeled and sliced
  • 500
    fresh tomatoes, sliced but not peeled
  • 150
    vegetable stock, or water
  • salt and freshly ground black pepper, to taste
  • pinch of sugar, to taste
  • fresh basil, chopped
  • cooked ravioli or tortellini, to serve
  • extra olive oil for dressing
  • toasted bread and roasted garlic, to serve


Warm butter and olive oil in a large saucepan - don't let the butter brown.
Add onion and garlic, stir, cover the pan and leave to cook over a low heat for 5 minutes.
Add potatoes, stir well, cover again and cook over a low heat for 5 minutes.
Add potatoes, stir well, cover again and cook for a further 5 to 10 minutes, being careful not to let the vegetables brown as this would spoil the delicate flavour.
Add tomatoes and stock or water, bring to the boil, then reduce the heat.
Cover the pan and leave to simmer until the potato is tender, about 15 minutes.
Purée the soup in a blender or food processor.
Season to taste with salt, pepper, a pinch of sugar and basil.
Top with filled pasta (ravioli or tortellini) and a drizzle of olive oil.
Serve with roasted garlic spread onto slices of toasted bread.

Read more on: soup  |  sauté

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