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Tomato soup is by far the worlds most popular soup variety. And why wouldn't it be, it's flavoursome and hearty, but did you know that it is also ever so simple to make? What's more, the cost of half a dozen tins of Heinz 'cream of tomato' soup can turn out to be anything from £ 3.60 up to £ 9.64 depending where you shop. Using fresh vegetables from scratch, the equivalent amount of home made soup will cost around £ 3.00, but more importantly, by cooking it yourself you will know that the ingredients in your soup are free or any additives or preservatives, and the taste will be far superior.
This recipe for tomato soup is easy to prepare, simple to cook and uses basic and readily available produce. In fact, there is no reason why you can't grow the majority of these ingredients in the garden. In which case the cost for this soup will almost be negligible.
Take this advice - if you have ever thought about making home made soup then try this recipe first. It won't let you down.
Ingredients
2lb/900 grams of tomatoes - peeled and quartered ( or 2 tins of chopped tomatoes)
1 1/2 lb / 700 grams of butternut squash - cubed
2 x Medium Onions - chopped
1 x carrot - roughly sliced
1 x leek - sliced
1/2 a small swede - cubed
3/4 pint of chicken or vegetable stock
1 large nob of butter or 1 tsp of olive oil
Tomato soup is by far the worlds most popular soup variety. And why wouldn't it be, it's flavoursome and hearty, but did you know that it is also ever so simple to make? What's more, the cost of half a dozen tins of Heinz 'cream of tomato' soup can turn out to be anything from £ 3.60 up to £ 9.64 depending where you shop. Using fresh vegetables from scratch, the equivalent amount of home made soup will cost around £ 3.00, but more importantly, by cooking it yourself you will know that the ingredients in your soup are free or any additives or preservatives, and the taste will be far superior.
This recipe for tomato soup is easy to prepare, simple to cook and uses basic and readily available produce. In fact, there is no reason why you can't grow the majority of these ingredients in the garden. In which case the cost for this soup will almost be negligible.
Take this advice - if you have ever thought about making home made soup then try this recipe first. It won't let you down.
2lb/900 grams of tomatoes - peeled and quartered ( or 2 tins of chopped tomatoes)
1 1/2 lb / 700 grams of butternut squash - cubed
2 x Medium Onions - chopped
1 x carrot - roughly sliced
1 x leek - sliced
1/2 a small swede - cubed
3/4 pint of chicken or vegetable stock
1 large nob of butter or 1 tsp of olive oil
3 tbsp of fresh basil leaves
2 tbsp of fresh parsley leaves
2 tsp of fresh thyme leaves
salt and freshly ground pepper according to taste
It is all about the freshness of ingredients - especially the herbs - in order to get the best flavour. Once the ingredients have been prepared, place the butternut squash, onions, carrot, leek, swede and nob of butter - or olive oil - into a suitably sized pan and allow the vegetables to gently cook in their own juices for 5 minutes or so.
Next, add the tomatoes, stock and herbs - keep back some of the basil leaves for presentation - and bring to the boil. Keep a close eye on it though because as soon as it boils drop the heat back down and allow the mixture to simmer for 20 minutes.
Remove from the heat and puree the mix until it is silky smooth using either a hand-held blender or in a liquidiser. See, the whole process is delightfully simple.
Season the soup bit by bit with salt and pepper until it tastes just right.
Finally, for creamy tomato soup stir in 150ml of double cream or creme fraiche. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls garnishing with a couple of basil leaves.
I hope you enjoy this recipe for tangy tomato soup as much as I do. In fact it has already become a firm family favourite.
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2 tbsp of fresh parsley leaves
2 tsp of fresh thyme leaves
salt and freshly ground pepper according to taste
It is all about the freshness of ingredients - especially the herbs - in order to get the best flavour. Once the ingredients have been prepared, place the butternut squash, onions, carrot, leek, swede and nob of butter - or olive oil - into a suitably sized pan and allow the vegetables to gently cook in their own juices for 5 minutes or so.
Next, add the tomatoes, stock and herbs - keep back some of the basil leaves for presentation - and bring to the boil. Keep a close eye on it though because as soon as it boils drop the heat back down and allow the mixture to simmer for 20 minutes.
Remove from the heat and puree the mix until it is silky smooth using either a hand-held blender or in a liquidiser. See, the whole process is delightfully simple.
Season the soup bit by bit with salt and pepper until it tastes just right.
Finally, for creamy tomato soup stir in 150ml of double cream or creme fraiche. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls garnishing with a couple of basil leaves.
I hope you enjoy this recipe for tangy tomato soup as much as I do. In fact it has already become a firm family favourite.
Beef stroganoff
Butternut squash with leek and stilton
Chicken fried rice
Chicken stir fry
Chicken supreme
GI Diet - Carrot and pineapple cake
GI Diet - Falafal
GI Diet - Fruit and vegetables
GI Diet - Dairy foods
GI Diet - Food and Diet
GI Diet - Low GI Foods
GI Diet - Porridge with berries
GI Diet - Vegetable pizza
GI Diet - Smoked salmon and cottage cheese sandwich
How to roast pork
How to roast turkey
Recipe for Asparagus QuicheRecipe for cauliflower cheese
Recipe for home made olive bread
Recipe for Italian pizza
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Recipe for lasagna
Recipe for pea salad with mint
Recipe for pickled cucumber
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Recipe for spinach and broccoli fritatta
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