Tomato soup
This soup is so quick to make and is premier league in terms of its taste. The toasted fennel seeds add a little bite and take the flavour to another level whilst a good quality tomatoes give a smooth finish. The made soup can be frozen and has a good shelf life in the fridge. I sometimes add a touch of cream and some grated cheese on serving which gives the soup extra richness.
Servings: people
Ingredients
- 454 grams Vine tomatoes (£1.09)
- 10 grams Tomato puree (£0.03)
- 1 whole Carrot peeled & chopped (£0.10)
- 1 stick Celery stick (£0.08)
- 2 cloves garlic (£0.06)
- 1 stock cubes chicken stock make 500ml (£0.13)
- 5 grams Fennel seeds ground down (£0.04)
- 1 whole Onion peeled & diced (£0.13)
- 10 ml olive oil 2 teaspoons (£0.05)
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| Serving Cost: |
Prep Time: 10
Cook Time: 20 minutes
- Heat olive oil. Toast fennel seeds for 3-4 minutes.
- Add chopped onion, celery and carrot. Cook until soft and opaque.
- Add tomato puree, stirring through, before introducing chopped tomatoes, then the chicken or vegetable stock - If you can make it fresh brilliant. Season with Salt & pepper.
- Once tomatoes soft, transfer to blender and zap.
- Finish with dollop of cream and sprig of parsely and serve.
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