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Vitamin-Packed
Tomato Soup
✔ 4 x Servings
✔ Freezable
✔ Make Ahead of Time
Why We Love It
Did you know that tomatoes are just packed full of goodness? They contain Vitamin C which helps heal bones and wounds, helps you absorb iron and even fights germs.
Tomatoes get even better for you when you cook them because the lycopene, which gives them their red colour, becomes more concentrated. Lycopene helps protect your body from diseases!
This recipe also contains celery which is a good source of potassium and will keep your kidneys, digestion and nervous system healthy.
What You'll Need
10 x Ripe Tomatoes
1 x Red Onion
1 x Medium Carrot
1 x Stick of Celery
1 x Medium Potato
1 x Tbsp of Olive Oil
1 x Clove of Garlic
1/2 x Vegetable Stock Cube
2 x TbspTomato Purée
1/2 x Tsp Mixed Herbs
Ground Black Pepper
4 x Tbsp semi-skimmed Milk
Method
Chop tomatoes & onions into small cubes. Wash & peel carrots then cut thinly along with the celery. Peel potato and cut into roughly 6 chunks
Heat oil in a large saucepan and add onions. Cook for 3 minutes while stirring often.
Add celery, carrot and potato. Add crushed garlic. Cook for another 3 minutes and stir occasionally.
Mix half a vegetable stock cube with 1 pint of boiling water in a glass pouring jug. Add tomato purée and stir until fully mixed.
Add stock mix, chopped tomatoes, herbs and pinch of pepper to pan and bring to the boil. Once the mixture is bubbling, turn down heat and place lid on the pan leaving a small gap.
Let the soup simmer for twenty minutes and turn off heat. Let sit for ten minutes then carefully blend soup with a hand blender until smooth.
Add milk and heat again until bubbling. Use a flask to keep the soup warm until lunch