Evans Tomato Soup

PennyAuthorPenny
00

Evan our 9 year old protégés makes this

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Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 large onion
 2 carrots
 2 sticks celery
 1 tblsp oil
 2 cloves garlic
 2 tins tomatoes
 1 tin Tomato Puree
 S&P
 Stock (veg/chicken)
 1-2 tblspn sugar
 Dash Tobasco/Pinch Chilli
 1 tblsp dried basil
 Parmesan (grated) to serve

1

Chop the carrots, onions, celery & garlic and gently sauté for 5 min in the oil.

2

Add the tins of tomato (Inc the juice) & Tom puree.

3

Cover with stock. Add chilli/Tobasco and sugar to your taste. Bring to the boil and simmer til veg are soft. Add the basil (dried is fine but fresh is amazing if you have it to hand) Blend. Season to your to your taste. Best served topped with little grated Parmesan.

4
5

If we have a Parmesan rind in the fridge (& we usually do) we toss this in too. It gives amazing flavour. Just remove before blending

Category,

Ingredients

 1 large onion
 2 carrots
 2 sticks celery
 1 tblsp oil
 2 cloves garlic
 2 tins tomatoes
 1 tin Tomato Puree
 S&P
 Stock (veg/chicken)
 1-2 tblspn sugar
 Dash Tobasco/Pinch Chilli
 1 tblsp dried basil
 Parmesan (grated) to serve

Directions

1

Chop the carrots, onions, celery & garlic and gently sauté for 5 min in the oil.

2

Add the tins of tomato (Inc the juice) & Tom puree.

3

Cover with stock. Add chilli/Tobasco and sugar to your taste. Bring to the boil and simmer til veg are soft. Add the basil (dried is fine but fresh is amazing if you have it to hand) Blend. Season to your to your taste. Best served topped with little grated Parmesan.

4
5

If we have a Parmesan rind in the fridge (& we usually do) we toss this in too. It gives amazing flavour. Just remove before blending

Evans Tomato Soup

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