There are a variety of different soups to enjoy in the colder months, including popular tomato soup.
Whilst it is readily available in supermarkets, homemade adds a touch of freshness to it.
This recipe from BBC Good Food couldn’t be easier, and it has more than 400 five-star ratings.
It serves four people for lunch or six people as a starter and is freezeable too.
The recipe notes said: “This warming vegan soup is made using juicy, ripe tomatoes, which come into season around September. It’s a comforting recipe to make and eat throughout the year.”
How to make homemade tomato soup
Ingredients
1-1.25kg ripe tomatoes
One medium onion
One small carrot
One celery stick
Two tablespoons of olive oil
Two squirts of tomato puree
A good pinch of sugar
Two bay leaves
1.2 litres of hot vegetable stock
Method
First, prepare the vegetables by pulling tomatoes off their vine, cutting them into quarters and slicing off any hard cores.
Next, peel one medium onion, and one small carrot and chop them into small pieces.
Chop the celery stick roughly the same size and place two tablespoons of oil into a pan on low heat.
Tip the vegetables into the pan and heat until they’re soft which should take around 10 minutes, stirring them every two or three minutes so they don’t stick.
Squirt in the tomato puree and then stir before adding the tomatoes, sugar and pepper. Add the bay leaves and stir to mix, putting a lid on and cooking the tomatoes for 10 minutes.
Slowly pour in the stir, turn the heat up until everything is bubbling and then turn it back down and put the lid on, cooking for 25 minutes.
At the end of cooking the tomatoes will have broken down and be very slushy-looking.
Remove the pan from the heat, throw the bay leaves away and then ladle the soup into a blender, blitzing until smooth.
Pour the soup back into the pan and reheat for a few minutes, stirring occasionally, and seasoning to taste.
Ladle into bowls and serve with some cream swirled in along with crusty bread.
