Tomato Soup Recipe
So I can't diet because my bump needs as much food as possible but that doesn't mean that I can't provide you all with a tasty soup, filled with vegetables and rich in flavour.
Tomato soup is such a classic, this recipe tastes extra special because of those 'on the vine' tomatoes and the brown sugar adds a sweetness to the soup.
If dieting is not on your agenda then grill the ciabatta with some cheese on top and you have yourself a perfect lunch time meal.
3 x packs tomatoes on the vine, whole
2 garlic cloves, finely chopped
2 tbsp tomato purée
1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp red wine vinegar
500ml vegetable stock
1 bay leaf
handful fresh basil leaves
Putting it all Together
Heat the olive oil in a large saucepan over a medium heat. Add the carrot, onion and garlic to the pan and cook for 8-10 minutes, until softened.
Add the tomatoes, purée, red wine vinegar, sugar and bay leaf. Stir to combine and cook for 10 minutes until the tomatoes start to soften.
Add the vegetable stock to the pan, season with salt and pepper and bring to the soup to the boil. Turn to medium heat and cook for 30 minutes until the tomatoes have completely softened and the liquid has reduced.
Remove the pan from the heat, take out the bay leaf and blend the soup with either an electric hand whisk or in a blender, until smooth.
Spoon the soup into bowls, adding a swirl of cream and basil leaves if desired.