Tomato soup

Full of healthy tomatoes, you need just a few simple ingredients and less than half an hour to whip this one up. If you don’t have so many fresh tomatoes, substitute for tinned tomatoes. I often used half fresh and half tinned. 


3 cups of chopped tomatoes (mixture of fresh and tinned is fine)
1 red pepper (capsicum)
1 red or brown onion
3 cloves of garlic
1 stock cube (vegetable, beef or chicken)
Dash of olive oil
Salt, pepper and chilli to taste
1 teaspoon of dried basil, or a handful of fresh basil leaves
A small saucepan of boiled water

Hand blender
Saucepan or kettle of boiled water
Wooden spoon
Knife and chopping board

Peel and dice the onion, garlic, capsicum, and tomatoes. Put the water on the boil (I boil the kettle).

In a large pot, heat a lug of olive oil and add the onion, garlic, capsicum, a good pinch of salt, basil, pepper and chilli to your taste, and cook for a few minutes.

While that’s cooking, add some boiled water to a mug with the stock cube to let it dissolve. Add the tomatoes to the pot along with the dissolved stock, and add the rest of the boiled water. You can add more or less water if you think it needs to be thicker or thinner.

Let the soup simmer on a low to medium heat for 30 mins, or until it’s thickened up and the veggies are cooked.

Remove from the heat and let it cool slightly. Then get out a hand blender and blend it for a minute until it is nice and smooth. If it is too thin, return it to the heat uncovered and let some of the water evaporate for 10 minutes or until it is the desired consistency. If it is too thick, add in some more water.

Serve the soup hot with some torn fresh basil leaves on top. You can beef it up with some fresh or toasted bread or croutons, or enjoy it just as it is.

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