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Real tomato soup

Recipe from: 5/1/2007 12:00:00 AM
tomato soup

Ingredients 11
Servings 8


  • 50
  • 2
    Olive Oil
  • 4
    Onions (finely chopped)
  • 2
    Carrots (finely sliced)
  • 5
    Garlic Cloves (finely chopped)
  • 4
    Whole Tomatoes (tinned)
  • 5
    Tomato Puré e
  • 2
    Brown Sugar
  • 2
    Sea Salt Flakes
  • 1
    Freshly Ground Black Pepper
  • 1.40
    Homemade Chicken Stock



1. Heat the butter and oil in a large pot over medium heat and sauté the onion, celery, carrot and garlic until soft.

2. Add the tomatoes, tomato purée, sugar, salt and pepper, and cook off the tomatoes until they have melted down and reduced.

3. Add the stock, bring to the boil and simmer for 15 minutes. Add the basil leaves right at the end and process until smooth with a hand-held blender or in batches in a food processor.

4. Stir through the balsamic vinegar and season again to taste (add a splash of Worcestershire sauce if you like). Add the cherry tomatoes and serve warm, garnished with some baby basil leaves.


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