Too much baking and eating of cakes and cupcakes have left me in the position where I think I need to cut back a bit and strike out a little healthier. My first quick and easy is this fresh tomato soup. I whipped up a batch and took it to work for lunch for a few days. It’s fresh, filling and you don’t feel like you are are depriving yourself.
- 500g Fresh Ripe Tomatoes
- 1/2 medium onion
- 1 small carrot
- 1 Tablespoon Olive Oil
- 1 Teaspoon Tomato Purée
- 2 Bay Leaves
- 1 Vegetable Stock Cube
- 500ml Water (Or 500ml vegetable stock)
- In a large pot, fry the onion in the olive oil until it is cooked through.
- While this is cooking, cop the carrot into thin rounds. These will be blended later so they need to be small and thin enough to cook through.
- Then add the chopped carrot and tomato purée. A tip I learned was that cooking the tomato purée at the beginning rather than the end of a recipe prevents the purée adding that bitter taste. It also means that you don’t need to add sugar to the recipe to sweeten it.
- Cut the tomatoes into cubes and add to the pot, along with the bay leaves and cook until the tomato skins are coming away from the pulp.
- Add the vegetable stock and bring to the boil while stirring. Once the soup is boiling, turn the heat down to low and simmer for about 1/2 an hour.
- Fish out the bay leaves from the pot, and using a hand blender blend the soup until it is the right consistency.
The soup can now be served, or let it cool and freeze.