Use-up Tomato Soup
Use-up Tomato Soup

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, use-up tomato soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Add a little more sugar if you think needed. The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden.

Use-up Tomato Soup is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Use-up Tomato Soup is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook use-up tomato soup using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Use-up Tomato Soup:
  1. Take 2 tbsp vegetable oil, preferably cold-pressed
  2. Take 1 onion, chopped
  3. Make ready 1 stick celery, chopped
  4. Get 3 cloves garlic, chopped (note that we really like garlic so you can cut down on this if you’re not an addict!)
  5. Take 1 carrot, diced
  6. Get 3 small new potatoes, washed but skins on and diced
  7. Take 1.25 kg ripe tomatoes, quartered and cores removed
  8. Make ready 1 tsp sugar
  9. Take 1 tbsp tomato purée
  10. Take 1 tsp dried oregano
  11. Make ready 1 tsp dried thyme
  12. Prepare 1.5 litres vegetable stock (I used “Marigold” bouillon powder)
  13. Make ready Salt
  14. Get Ground black pepper
  15. Get Crème fraîche (optional)

This is gonna smell and look delicious. It's not only delicious as a soup, but it also forms the base for these easy, great tasting recipes. Surprise your family and open up possibilities by adding a different recipe to your menu each week! Add a scoop of rice in a bowl.

Steps to make Use-up Tomato Soup:
  1. Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onions for 3 minutes, only stirring if necessary to avoid sticking.
  2. Add the garlic, celery and carrot and continue to fry gently, stirring occasionally. Add the potatoes and cook for a further minute, stirring thoroughly but gently.
  3. Stir in the quartered tomatoes, sugar, tomato purée and herbs, then the stock and bring to the boil, stirring occasionally. Reduce to a strong simmer, cover and cook for 20-25 minutes, until the vegetables are soft, stirring occasionally.
  4. Taste and season as wished. Add a little more sugar if you think needed.
  5. Whizz to desired consistency (or leave as is if preferred), sieving if there are any residual pieces of skin to remove. Serve piping hot with good bread or a crusty roll. Add a dollop of crème fraîche to each soup bowl if wished.

Surprise your family and open up possibilities by adding a different recipe to your menu each week! Add a scoop of rice in a bowl. Pour a serving a tomato soup around the rice and then top with Thai Curry Sauce, red or yellow, your choice. Canned soup is a perfect pantry staple. It has a long shelf-life, is inexpensive, there's lots of variation in flavors and cuisines, and you can use it as an ingredient to build other dishes.

So that’s going to wrap this up for this exceptional food use-up tomato soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!