Evans Tomato Soup

PennyBy Penny  ,   

September 24, 2017

Evan our 9 year old protégés makes this

  • Prep: 10 mins
  • Cook: 25 mins


1 large onion

2 carrots

2 sticks celery

1 tblsp oil

2 cloves garlic

2 tins tomatoes

1 tin Tomato Puree


Stock (veg/chicken)

1-2 tblspn sugar

Dash Tobasco/Pinch Chilli

1 tblsp dried basil

Parmesan (grated) to serve


1Chop the carrots, onions, celery & garlic and gently sauté for 5 min in the oil.

2Add the tins of tomato (Inc the juice) & Tom puree.

3Cover 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.

4If we have a Parmesan rind in the fridge (& we usually do) we toss this in too. It gives amazing flavour. Just remove before blending


0 Reviews