Tiny Tomato Soup
Overnight the weather changed. It went from warm, dry, and sunny to cold, wet, and blustery. It was as if someone just flipped a switch! There was only one thing for it... SOUP!
I love soup! It's one of those dishes that doesn't require much of a recipe. Almost any vegetable can be used in soup. Good thing too, because I have a small mountain of tiny tomatoes that need to be eaten.
I used this recipe for FRESH TOMATO SOUP to get me started but I only needed soup for one so here are the ingredients I used:
1 pound ripe cherry tomatoes- cut in half
1 small onion- finely diced
1 clove of garlic - crushed and roughly minced
1 carrot - peeled and diced
1 Tablespoon vegetable oil
1 stock cube
1 teaspoon dried mixed herbs
squeeze of tomato ketchup
pinch of sugar
2 Tablespoons cream for drizzling over soup before serving..optional but nice!
Put the tablespoon of oil in a large saucepan, add the diced onion and carrot. Cook over a low heat until the vegetables start to soften. Stir in the minced garlic, a good squeeze of tomato ketchup, and the tiny tomatoes. Place a lid on the saucepan and cook over a low heat, stirring occasionally so the vegetables don't stick to the bottom of the pan.
When the tomatoes have completely cooked down, add the stock cube, dried herbs, and a cup of water. Let the soup simmer for about 15 minutes. The vegetables should be very soft and mushy now. Remove the pan from the heat and blitz the soup to make it smooth. I have a handy stick blender for this.
If you don't like any 'bits' in your soup, pour it through a wire strainer and back into the saucepan. Check the seasoning, adding salt and pepper and a tiny pinch of sugar if needed. Bring the soup back up to a simmer and serve piping hot with a swirl of cream and a good chunk of bread and butter.
This recipe makes enough soup for a meal for one greedy person, ME! Serve with toasted cheese sandwiches and it will make a meal for two. I am feeling warmer already!
I love soup! It's one of those dishes that doesn't require much of a recipe. Almost any vegetable can be used in soup. Good thing too, because I have a small mountain of tiny tomatoes that need to be eaten.
I used this recipe for FRESH TOMATO SOUP to get me started but I only needed soup for one so here are the ingredients I used:
1 pound ripe cherry tomatoes- cut in half
1 small onion- finely diced
1 clove of garlic - crushed and roughly minced
1 carrot - peeled and diced
1 Tablespoon vegetable oil
1 stock cube
1 teaspoon dried mixed herbs
squeeze of tomato ketchup
pinch of sugar
2 Tablespoons cream for drizzling over soup before serving..optional but nice!
Put the tablespoon of oil in a large saucepan, add the diced onion and carrot. Cook over a low heat until the vegetables start to soften. Stir in the minced garlic, a good squeeze of tomato ketchup, and the tiny tomatoes. Place a lid on the saucepan and cook over a low heat, stirring occasionally so the vegetables don't stick to the bottom of the pan.
When the tomatoes have completely cooked down, add the stock cube, dried herbs, and a cup of water. Let the soup simmer for about 15 minutes. The vegetables should be very soft and mushy now. Remove the pan from the heat and blitz the soup to make it smooth. I have a handy stick blender for this.
If you don't like any 'bits' in your soup, pour it through a wire strainer and back into the saucepan. Check the seasoning, adding salt and pepper and a tiny pinch of sugar if needed. Bring the soup back up to a simmer and serve piping hot with a swirl of cream and a good chunk of bread and butter.
This recipe makes enough soup for a meal for one greedy person, ME! Serve with toasted cheese sandwiches and it will make a meal for two. I am feeling warmer already!
Mmm looks delicious! I love soup too. I have just seen your very helpful explanation of American cup measurements. I have a set of measuring cups but did not realise the connection between cups and ounces. Thank you ��
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